For the Salad

• 1 pound fresh Louisiana tuna (preferably fatty), cut into four equal sized blocks 
• 1 tablespoons Paul Prudhomme's Shrimp Magic seasoning
• 1 tablespoons melted butter 
• 4  eggs, poached for 3 minutes and chilled in ice water, drained and refrigerated 
• 1 cup each flour, eggwash and Panko bread crumbs for breading 
• 1/2  pound fresh green beans (small Haricot Vert variety if available) cooked al dente and chilled in Ice water, drained 
• 1 cup  store-bought olive salad 
• 3/4 pound small Yukon Gold potatoes, boiled until tender, cooled and sliced 1/4-inch thick  

For the Sherry Vinaigrette

• ½ Cup               Sherry Vinegar 
• 1 Tbs.               Dijon Mustard 
• 1 Tbs.               Sugar 
• 1 ½ tsp.             Salt 
• 1 pinch             Freshly ground Black Pepper 
• 1 ½ tsp.             Fines Herbs (70% parsley, 20% chervil, 10% chives) 
• ½ Cup               Virgin olive oil 
• ½ Cup               Canola Oil 
•  

• 1 cup fresh cut green beans or 1 cup frozen cut green beans
• 1 lb. whole small red potatoes
• 3/4 cup crumbled Feta cheese
• 3/4 cup sliced black or green olives
• 1/3 cup coarsely chopped green onion
• 1/4 cup chopped red or green pepper
• 2 tablespoons large capers, drained (optional)
• 3/4 cup thinly sliced radishes

Dressing

• 1/3 cup olive or salad oil
• 2 tablespoons snipped fresh parsley or 2 teaspoons dried basil (crushed)
• 1 tablespoon fresh snipped tarragon or 1 teaspoon dried (crushed)
• 2 tablespoons white wine vinegar
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1/8 teaspoons ground red pepper
• Dash of salt

Potato Salad With Green Beans and Radishes

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• 1/2 lb center cut bacon, diced
• 3 tablespoons canola oil, divided
• 1 medium onion, half diced and other half thinly sliced
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry
• 1 lb fresh or frozen green beans (about 4 cups), cut in half
• 1/3 cup sour cream
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Green Bean Mushroom Casserole with Bacon

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• 1 pound pencil-thin asparagus, trimmed
• 1 pound tender green beans, stem ends removed 
• 3/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon minced fresh parsley
• Salt and freshly ground black pepper, to taste

Asparagus and Green Beans

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