| | FOR THE DRESSING |
| 3 | tb | Red-wine vinegar |
| 1 | tb | Dijon-styled mustard |
| 1 | ts | Anchovy paste |
| 1/2 | ts | Dried thyme; crumbled |
| 1/4 | ts | Sugar |
| 1/3 | c | Olive oil |
| 1 | lb | 1-Inch-thick tuna steak; cut into 6 pieces |
| 1 | lg | Yellow squash; cut into 1/4-inch-thick slices |
| 9 | | Jumbo shrimp; shelled and halved lengthwise |
| 12 | lg | Sea scallops |
| 1 | lb | Green or wax beans or a combination; trimmed and cut into 2-inch lengths |
| | Red-leaf lettuce for lining the plates |
| 1 | | Red bell pepper; roasted and cut into 2-inch pieces |
| 1 | pt | Red or yellow cherry tomatoes or a; quartered combination |
| 1 | c | Drained Ni?oise olives; (available at specialty foods shops and some supermarkets) |
