Warm Citrus Tuna Salad
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.