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Prepare a hot grill. Brush tuna steaks with Fustini’s Herbs de Provence Olive Oil and grill until just pink in the center, about 4–6 minutes. Remove from the heat and brush again with oil. Set aside.
In a bowl, toss green beans with Fustini’s Citrus Oregano Balsamic. Separately, drizzle red pepper strips with Fustini’s olive oil and season tomatoes with sea salt.
To serve, divide lettuces between 4 salad plates. Cut tuna steaks in half and place 1 half on each plate. Divide potatoes between plates and season with a few drops of Fustini’s Truffle Infused Olive Oil. Divide peppers and green beans between plates. Finish with the tomatoes and olives. Drizzle all with more Fustini’s SELECT olive oil and season lightly with salt and pepper. Serve immediately.
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