Recipe for Insalata Completa 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2/3 cup Finely chopped green bell pepper
2/3 cup Finely chopped red bell pepper
1/2 cup Finely chopped purple onion
2 tbl Minced fennel leaves
1/2 tbl Red wine vinegar
1 tbl Extra-virgin olive oil
1/2 tsp Sugar
1/4 tsp Salt
1/2 lb Fresh green beans
1/2 cup Cubed peeled baking potato, (1/2-inch) (1/2 pound)
1 cup Thinly sliced fennel bulb
2 lrg Ripe tomatoes, each cut into 12 wedges
6 x Tuna steaks, (4-ounce) (3/4 inch thick)
Instructions:
Instructions: Combine the first 8 ingredients in a bowl; stir well, and set aside.

Wash beans; trim ends, and remove strings. Set aside.

Arrange potato in a vegetable steamer over boiling water; cover and steam 8 minutes. Add beans to steamer; cover and steam 8 minutes.

Combine potato, beans, fennel, and tomato wedges in a large bowl. Add 1 cup bell pepper mixture; stir well.

Place a large nonstick skillet over medium-high heat until hot. Add tuna; cook 4 minutes on each side or until medium-rare.

Yield: 6 servings.

NOTES : This salad combines the signature flavors of the Mediterranean tomatoes, olives, and fresh fennel. Its a favorite in trattorias on the Italian Riviera. To serve, arrange 1-1/3 cups potato mixture, 1 tuna steak, 2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.

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