Instructions: Turn on gas grill (or light charcoal or preheat grill pan). Put 1 teaspoon salt and 1 quart hot tap water in a 12 inch saute pan or wide saucepan. Cover and bring to a boil over high heat.

Meanwhile, core and cut tomatoes into 1/4 inch-thick slices. Slice mozzarella as thinly as possible. Alternate slices of tomato and mozzarella (in rows or a circle) on a serving platter, slightly overlapping each other. Tuck a basil leaf in between the tomato and mozzarella slices. Season with salt and pepper. Set aside.

Season tuna or swordfish with salt and pepper and spray with olive oil spray.

Grill fish 2 minutes on each side. Put fish on a cutting board when done.

Meanwhile, trim green beans and put them in the pan as soon the water boils.

Cover and boil for 3 to 4 minutes or until just tender. Drain in a colander.

While the beans cook, juice the lemon. Peel and halve shallot. Drop shallot down chute of a food processor with motor running. When shallot is chopped, turn off the machine, add parsley leaves, 2 tablespoons lemon juice (save the rest for another use), and salt and pepper to taste. Turn on the motor and gradually add olive oil. Turn machine off.

Cut tuna into 1/4- to 3/8 inch thick slices. Combine tuna and green beans in a shallow bowl. Add dressing from food processor and toss gently but thoroughly.

Serve tuna and green beans with tomato and mozzarella salad. Pass the olive oil and let each diner drizzle as much as he or she wishes on the tomato and mozzarella salad.

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