DRESSING:

3 tbsp. red wine vinegar
1 tbsp. Dijon style mustard
1 tsp. anchovy paste
1/2 tsp. dried thyme, crumbled
1/4 tsp. sugar
1/3 c. olive oil

MAIN INGREDIENTS:

1 lb. 1" thick tuna steak, cut into 6 pieces
1 lg. yellow squash, cut into 1/4" thick slices
9 jumbo shrimp, shelled & halved lengthwise
12 lg. sea scallops
1 lb. green beans, cut into 2" lengths
Red leaf lettuce for lining plates
1 red bell pepper, roasted (or parboil), cut into 2" pieces
1 pt. red or yellow cherry tomatoes, quartered
1 c. Nicoise olives

Make the dressing. Whisk together dressing ingredients, adding olive oil last. Whisk until emulsified.

Reserve 2 tablespoons of dressing, arrange tuna and squash slices on a baking sheet and brush with the 2 tablespoons of dressing.

In a bowl toss shrimp and scallops with 2 tablespoons of the remaining dressing. Let mixtures stand for 15 minutes.

In kettle of boiling water, cook beans and peppers approximately 15 minutes until crisp tender. Cool and toss with 3 tablespoons of dressing.

On the grill, cook tuna 2 1/2 minutes each side, shrimp 4 minutes each side, scallops 6 minutes each side. Line 6 plates with red leaf lettuce, arrange ingredients (halving seafood ingredients) and drizzle remaining dressing.