1 1/4 c. minced red onion
3 tbsp. red wine vinegar
6 tbsp. olive oil
1/4 c. walnut oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

SALAD:

5 oz. fresh green beans, trimmed
5 oz. fresh yellow wax beans, trimmed
1 lg. fennel bulb, trimmed, cored, and cut into 2 inch julienne
3 lg. bunches watercress, stems trimmed
1 sm. head Radicchio, torn into bite-size pieces
20 Kalamata olives, halved lengthwise, pitted
2 (3/4 inch thick) tuna steaks (about 8 oz. each)
Salt and freshly ground pepper
2 tbsp. chopped fresh chives

For Dressing: Place onion and vinegar in small bowl. Gradually whisk in both oils in thin steady stream. Add salt and pepper.

For Salad: Cook all beans in large pot of boiling, salted water until crisp- tender, about 4 minutes. Drain. Refresh with cold water, drain, and pat dry.

Prepare barbecue (high heat) or preheat broiler. Combine beans, fennel, watercress, Radicchio, and olives in large bowl. Brush 2 tablespoons dressing over one side of tuna steaks. Season with salt and pepper. Grill seasoned side down 2 minutes. Brush fish with 2 more tablespoons dressing; season with salt and pepper. Turn steaks and cook to desired doneness, 2 minutes for medium rare. Cut into fourths.

Add remaining dressing to salad and toss. Adjust seasoning. Divide among 4 large plates. Top each with 2 tuna pieces. Garnish with chives and serve.