3 lbs. small red potatoes, chunked
3 fresh tuna steaks, ½” thick
2 bunches scallions, trimmed and thinly sliced
Balsamic vinaigrette
2 heads Boston lettuce, washed

Place potatoes in a large glass bowl, add ½ cup water and cover with plastic wrap. Microwave 10 minutes, or until potatoes are fork-tender. Let them sit in microwave, steaming, until tuna is done.
Arrange tuna steaks in a roasting pan, brush both sides with olive oil and season with salt and pepper. Broil 10 – 15 minutes, turning once, until done.
Drain potatoes and toss with scallions. Season with salt and pepper.
To serve: Arrange leaves of Boston lettuce on individual dinner plates. Pile warm potatoes on top. Break tuna steaks into chunks over the potatoes. Drizzle with vinaigrette.  Serves 4.
Options: If you want to jazz it up a little more, grate Parmesan cheese over the top or even a nice sprinkling of fresh, chopped cilantro or dill.