Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Green beans, trimmed 4 oz Feta cheese, crumbled
3/4 c Olive oil 1/2 sm Red onion, thinly sliced
1 tb Plus 1 t drained capers, 2 sm Plum tomatoes, quartered
-very coarsely chopped 2 Hard-cooked eggs, peeled and
1 tb Salt -cut into quarters
1 tb Coarsely ground white 2 1-inch-thick 4-oz yellow fin
-pepper -tuna or mahimahi fillets
2 tb Fresh lime juice 1 tb Cracked white peppercorns
1 tb White wine vinegar 16 Nicoise olives* or other
1 1/2 c Drained canned cannellini -black imported olives
-beans or Great Northern 1 tb Chopped fresh parsley
-beans -(preferably Italian)
1 Red bell pepper, cut 2 Fresh parsley sprigs
-julienne -(preferably Italian)
1 lg Head butter lettuce

Blanch green beans in saucepan of boiling water until just tender,
about 3 minutes. Drain. Refresh under cold water and drain again.
Halve beans lengthwise. Transfer to small bowl.

Mix oil, capers, salt and pepper in another small bowl. Pour 3 table-
spoons over green beans; toss to coat. Mix lime juice and vinegar into
remaining oil mixture. Toss cannellini with 3 T dressing in medium
bowl. Toss red bell pepper with 3 T dressing in another medium bowl.
Cover salads and let stand 1 hour. (Can be prepared 2 days ahead.
Refrigerate salads. Cover remaining dressing and let stand at room
temperature.)

Arrange 1 lettuce leaf at each end of each oval plate. Tear remaining
lettuce into bite-size pieces. Mound lettuce in center of plates.
Arrange green beans, cannellini, red bell pepper, feta and onion in
rows across lettuce, leaving center portion of lettuce uncovered.
Place tomatoes and eggs at ends of plates.

Preheat broiler. Dredge fish in 2 tablespoons dressing. Rub cracked
peppercorns into one side of fish. Broil pepper side up 2 minutes.
Turn fish over and cook about 2 more minutes for medium. Arrange fish
atop lettuce in center of plates. Garnish with olives. Mix chopped
parsley into remaining dressing. Drizzle over salads. Garnish fish
with parsley sprigs and serve.

*Available at specialty foods stores.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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