Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           finely chopped green bell pepper
     2/3  cup           finely chopped red bell pepper
     1/2  cup           finely chopped purple onion
   2      tablespoons   minced fennel leaves
   3 1/2  tablespoons   red wine vinegar
   1      tablespoon    extra-virgin olive oil
     1/2  teaspoon      sugar
     1/4  teaspoon      salt
     1/2  pound         fresh green beans
   1 1/2  cups          cubed peeled baking potato -- (1/2-inch)
                        -- (1/2 pound)
   1      cup           thinly sliced fennel bulb
   2      large         ripe tomatoes
                        -- cut into 12 wedges
   6                    tuna steaks -- (4-ounce)
                        -- (3/4 inch thick)
  18                    kalamata olives

Preparation:

Combine the first 8 ingredients in a bowl; stir well, and set aside. Wash beans; trim ends, and remove strings. Set aside. Arrange potato in a vegetable steamer over boiling water; cover and steam 8 minutes. Add beans to steamer; cover and steam 8 minutes. Combine potato, beans, fennel, and tomato wedges in a large bowl. Add 1 cup bell pepper mixture; stir well. Place a large nonstick skillet over medium-high heat until hot. Add tuna; cook 4 minutes on each side or until medium-rare. Yield: 6 servings.