Instructions: Prepare a wood or charcoal fire and let it burn down to embers. Brush the tuna steaks with 4 teaspoons of the olive oil, season to taste with salt and pepper, and grill to desired doneness, 2 minutes on each side for medium rare.

Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes, turning. When done, slice thick.

Dress the greens with about half of the vinaigrette and toss gently with the avocados, tomatoes, olives and potatoes.

For each serving, place 1 tuna steak on a large plate and drizzle with a little vinaigrette. Arrange the salad around the tuna, giving each plate an equal portion of avocados, tomatoes, potatoes, and olives. Sprinkle with capers and serve.

Yield: 4 first course servings

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