1. Thaw fish, if frozen. Rinse and pat dry with paper towels. For dressing, in a small bowl combine sherry vinegar and shallots. Whisk in Dijon mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and pepper. Remove 1 tbsp. of the dressing for brushing tuna steaks; set aside remaining dressing.

2. Brush both sides of tuna steaks with 1 tbsp. of the dressing. Place tuna steaks on the unheated greased rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling time. Cut fish into slices.'

3. Meanwhile in a covered medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook about 2 minutes more until potatoes are tender. Drain and cool slightly.

4. To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes and olives on 4 dinner plates. Serve with remaining dressing.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.