Heat the oven to 400° F. Combine the olive and vegetable oils, balsamic vinegar and capers and season with salt and pepper to taste. Marinate the tuna in two tablespoons of this dressing.

Coat the potatoes with dried thyme, garlic and 2 tablespoons of vegetable oil; season with salt and pepper to taste. Roast the potatoes for 35 to 40 minutes or until tender. Remove from the oven.

Set 3 slices of cucumber around the edge of each plate. In between the cucumbers, set wedges of roasted potato and hard boiled egg.

Toss the greens with 2 more tablespoons of the caper vinaigrette and set a pile of greens in the middle of each plate. Gently heat the remaining vinaigrette in microwave oven or in a saucepan.

In a non-stick skillet over high heat, saut, the tuna steaks 2 to 3 minutes per side and set them on top of the salad. Drizzle the warm vinaigrette over the tuna and the other ingredients. Top the tuna with fried sweet potatoes or diced tomatoes and basil, if desired.

Per serving: 1221 Calories (kcal); 136g Total Fat; (97% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1097mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 27 Fat; 0 Other Carbohydrates