Grilled Tuna Niçoise

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4 cups cubed red potato (about 1 1/4 pounds)

1/2 pound green beans, trimmed

1 (8-ounce) tuna steak (about 3/4 inch thick)

Cooking spray

1/2 cup vertically sliced red onion

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh or 1 teaspoon dried tarragon

1/2 cup fat-free, less-sodium chicken broth

3 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 cups gourmet salad greens

1 cup cherry tomatoes, halved

1/4 cup niçoise olives

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