Warm Citrus Tuna Salad

One bite of this scrumptious citrus seafood salad and you'll be able to name that tuna. These gourmet greens are what you'd expect out of a five-star restaurant for a whole lot less.

Ingredients
2 tbsp. each fresh orange and lemon juices
1 tbsp. low sodium chicken broth
1 tsp. each brown sugar, olive oil and anchovy paste
1 clove garlic, crushed
1/4 tsp. dried thyme
3/4 lb. small red potatoes, cut into bite-size pieces
8 oz. tender green beans
1/3 cup sun-dried tomatoes
1 lb. tuna steaks
4 cups salad greens

Methods/steps
For vinaigrette, combine juices, broth, brown sugar, olive oil, anchovy paste, garlic and thyme.

Bring saucepan of water to boil. Add potatoes, haricot verts and tomatoes. Simmer 15-20 minutes or until potatoes are tender. Drain.

Rinse fish and pat dry. Coat skillet with non-stick spray and cook fish over medium-high heat for 2-4 minutes.

Create beds of greens on 2 plates. Place potatoes and haricot verts on lettuce; top with fish and sprinkle with tomatoes. Ladle vinaigrette over all.