Source: dLife

A garden salad with tuna and fresh vegetables.

Servings

2 tbsp red wine vinegar
2 tbsp dijon mustard
1.5 tsp fresh thyme (or 1/2 tsp dried)
1 tbsp chopped parsley
2 tbsp olive oil
2 tbsp cold water
1.25 lb tuna fillets
1 cooking spray
1 pinch black pepper
0.5 lb sliced summer squash , cut on the diagonal into 1/2-inch slices
0.5 lb fresh green beans , trimmed
0.5 medium red bell peppers , seeded and thinly sliced
6 oz fresh cherry tomatoes , cut in half
6 cup salad greens
3 pitted calamata olives , seeded and roughly chopped

1 Make the dressing in a small bowl, whisking together the vinegar, mustard, thyme, flat leaf parsley, olive oil, and water. Whisk until well blended. Set aside.
2 Light a grill or preheat the broiler.
3 Lightly cover the tuna and squash slices with cooking spray. Sprinkle with pepper. Grill the tuna until medium rare, about 2 to 3 minutes per side. Grill the squash slices until nicely browned on both sides, about 3 to 4 minutes. Slice the tuna into thin strips.
4 Cook the beans in a pot of boiling water until just crisp, about 2 minutes. Drain and refresh with running cold water. Drain again.
5 When ready to serve, divide the greens between 4 dinner plates. Divide the green beans, squash, red bell pepper, and tomatoes decoratively on the plates and top with tuna slices.
6 Sprinkle each with some of the chopped olive. Whisk the dressing and drizzle over the salads.

This dish is perfect for lunch or for a light dinner.