Insalata Completa

Course : Seafoods
Serves: 6
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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 fillet tuna steaks -- (4-ounce) (3/4 inch thick)
18 large kalamata olives

Preparation / Directions:

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.

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