Grilled Tuna Niçoise

Ingredients

• 8 ounce ahi tuna steak ( 3/)
• 0.3 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 1 tablespoon dijon mustard 
• 0.5 cup fat-skimmed beef broth fat-free
• 0.5 cup parsley fresh chopped
• 0.5 pound green beans trimmed
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.3 cup olives 
• 0.5 cup onion red vertically sliced
• 1.3 pounds potatoes - remove skin red cubed
• 8 cups the salad 
• 0.3 teaspoon salt 
• 1 tablespoon tarragon dried fresh chopped
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk
• grill
• broiler
• slotted spoon
• broiler pan

Directions

1. Cook the potato in boiling water for 6 minutes or until tender; remove with a slotted spoon.
2. Add green beans to boiling water, and cook 3 minutes or until crisp-tender.
3. Drain.
4. Prepare grill or broiler.
5. Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness.
6. Cut the fish into 1-inch chunks.
7. Combine potato, fish, onion, parsley, and tarragon in a large bowl.
8. Combine the broth and next 5 ingredients (broth through pepper); stir well with a whisk.
9. Pour 1/2 cup broth mixture over potato mixture, and toss well.
10. Divide beans, greens, and tomatoes evenly among 4 plates. Top each serving with 1 1/2 cups potato mixture and 1 tablespoon olives.
11. Drizzle 1 tablespoon of remaining broth mixture over each serving.