SERVES 4 ACTIVE TIME: 1 hour 0 min TOTAL TIME: 1 hour 0 min
1/2 lb (about 7) Food You Feel Good About Dutch Yellow Baby potatoes, sliced 1/4-inch slices
1 bottle (16.9 fl oz) Wegmans Extra-Virgin Olive Oil
3 sprigs fresh rosemary
1 lb Fresh Wild-Caught Yellowfin Tuna Steaks
Wegmans Sea Salt and fresh cracked pepper
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mixed Beans
1/2 cup Food You Feel Good About Tarragon Vinaigrette (Grocery Dept), divided
1 pkg (10 oz) Food You Feel Good About Fresh Caesar Romaine
4 radishes, trimmed and thinly sliced
1/2 cup Barnier Pitted Nicoise-Style Olives (about 2 oz) (Mediterranean Bar)
1/2 cup grape tomatoes, halved
1. Cook potato slices in salted water in medium saucepan on MEDIUM about 10 min until tender. Drain; transfer to bowl and place in refrigerator to chill.
2. Add olive oil and rosemary to medium saucepan on MEDIUM; heat to 170-degree simmer. Reduce heat to MEDIUM-LOW; simmer 5 min to combine flavors.
3. Season tuna with salt and pepper. Add tuna to pan; return to 170-degree simmer. Poach on LOW 12-15 min. Remove from heat; let rest 5 min. Drain; chill tuna and other ingredients until ready to assemble.
4. Fill large bowl with ice water; set aside. Microwave beans per pkg directions; transfer to bowl of ice water 2 min. Drain; trim any discolored tips.
5. Toss potatoes with 2 Tbsp dressing.
6. To compose salad: Arrange romaine on 4 dinner plates. Break tuna into bite-size pieces; center on lettuce. Place small mounds of each vegetable around tuna. Sprinkle with sea salt and cracked black pepper to taste. Drizzle salads with remaining dressing.
Chef Tip(s):
Tuna, potatoes, and beans can be prepared up to 24 hours ahead and kept covered and chilled.
Option(s):
Wine pairing: Robert Mondavi Fume Blanc Napa. In France, this meal is served with a Sauvignon Blanc; Mondavi coined the Fume name for his Sauv Blanc. The wine's rich roundness and slight citric tang marry well with the vinegary components in the dish.
Vegetables: 1 1/2 cup(s)
Calories: 360
Nutrition Info: Each serving (3 oz tuna, 3 cups of salad) contains 360 calories, 20 g carbohydrate, (3 g fiber), 29 g protein, 19 g fat, (3 g saturated fat), 50 mg cholesterol, 250 mg omega-3 fats, and 540 mg sodium.
Date:2009-06-27 
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