One bite of this scrumptious citrus seafood salad and you'll be able to name that tuna. These gourmet greens are what you'd expect out of a five-star restaurant for a whole lot less.
For 2 people
For vinaigrette, combine juices, broth, brown sugar, olive oil, anchovy paste, garlic and thyme.
Bring saucepan of water to boil. Add potatoes, haricot verts and tomatoes. Simmer 15-20 minutes or until potatoes are tender. Drain.
Rinse fish and pat dry. Coat skillet with non-stick spray and cook fish over medium-high heat for 2-4 minutes.
Create beds of greens on 2 plates. Place potatoes and haricot verts on lettuce; top with fish and sprinkle with tomatoes. Ladle vinaigrette over all.