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 
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