6 ounces small red potatoes
6 ounces green beans, trimmed
? pound fresh tuna
salt and pepper to taste
? cup thinly sliced red onion
2 medium tomatoes, each cut into ? inch thick wedges
1 hard-cooked egg, cut into six wedges
1 tablespoon capers
24 olives, pitted and halved
Vinaigrette dressing, to taste
Leaf lettuce, for serving
Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 10 minutes or until tender. Drain and rinse with cold water. Cut potatoes in half and set aside.
Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water. Set aside.
Prepare grill. Sprinkle fish with salt and pepper. Cook four minutes on each side or until fish flakes easily. Break fish into large chunks.
Arrange fish, beans, and onion in the center of a large platter. Arrange potatoes, tomatoes and egg around fish mixture. Sprinkle with capers and olives. Drizzle with vinaigrette dressing.
Serve on lettuce leaves.