Instructions: Make the salad dressing (see recipe filed separately). Transfer to a large serving bowl.

Microcook the potatoes on high for 4 to 5 minutes, or until firm (not quite done; they will continue to cook as they cool.) When cool, cut into bite-sized pieces.

Trim the beans and boil in plenty of unsalted water. Add thinly sliced or shavings of fennel bulb so that the beans and fennel cook together for about 2 minutes. Strain and transfer to a bowl of ice water to chill immediately. Drain.

Drain the tuna and flake.

Combine the tuna and vegetables with the dressing in the bowl and toss well. Serve warm, or at room temperature.

Description: "Toss with Caramelized Onion and Tomato Dressing (see recipe)."
Yield: "6 cups"

NOTES : Can also be served with honey mustard or Italian dressing.

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