A delicious salad that is best served as an entrée. If you would prefer to serve it as an appetizer or salad coarse, reduce amount of tuna to 1 to 2 ounces per person. Canned tuna makes this dish a snap but fresh grilled tuna makes it a huge crowd pleaser. Grill or sear your tuna and serve it hot or do cook it ahead and serve it cold. Serves: 4 (Serving Size: 2/3 Cup) Ingredients: 2 6-oz. cans albacore tuna, drained or 1 lb. tuna steak, approximately 1" thick (albacore or ahi) 1 Tbsp. crushed pepper corns 2 tsp. olive oil 3 small red potatoes, scrubbed 3 Tbsps. red wine vinegar 1 tsp. Dijon mustard 4 Tbsps. olive oil 4 cups cleaned and dried mixed baby greens 1 head endive, leaves cleaned and separated 3 hard boiled eggs, cut into quarters ½ small red onion, peeled and thinly sliced 1 medium tomato, cut into wedges 4 radishes, thinly sliced 2 Tbsps. capers 8 anchovy filets (optional) Sea salt and fresh ground pepper to taste Instructions: For canned tuna: drain thoroughly and use a fork to flake it into ¾-1 inch chunks. Set aside. For grilled tuna: Rub each side of tuna steak with olive oil and rub in cracked pepper. On a rack set 4-6 inches over glowing coals or medium-heat on a gas grill, grill the tuna for 4 minutes per side until cooked through. The albacore should be slightly pink. For seared Ahi, grill 2½ minutes per side. After 5 minutes, slice tuna into ½-inch slices. Set aside. Place the potatoes in cold water in a medium saucepan and bring to a boil. Simmer until just tender, about 12-15 minutes; immediately plunge them into ice water to stop cooking process. Quarter potatoes. Combine the vinegar and mustard in a small bowl. Whisk in oil in a steady stream. Season with salt and pepper to taste. Toss the quartered potatoes with about 1 Tbsp. of dressing. Place the lettuce in a large salad bowl. Add dressing to lightly coat the lettuce (all but about 3 Tbsps.); Toss, mixing well. Decoratively arrange endive leaves on plate and place ¼ of lettuce mixture on each plate. Arrange the eggs, onions, tomatoes, radishes, olives, capers, anchovies and tuna over the lettuce. Sprinkle the remaining dressing over salads.