Thaw fish, if frozen. Rinse fish and pat dry; set aside. In a medium saucepan cook beans, covered, in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. Drain and set aside. Meanwhile, brush both sides of tuna lightly with olive oil. Sprinkle both sides of the fish with rosemary and pepper, pressing to adhere. Grill tuna on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake easily, turning once.

Arrange the salad greens on 4 individual serving plates. Place tuna atop greens. Arrange cooked beans, radish slices, and cucumber slices around tuna. Shake dressing; drizzle over salads. Garnish with lemon wedges, if desired. Makes 4 servings.

In a screw-top jar combine 2 tablespoons salad oil, 2 tablespoons lime juice, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon water, 1/2 teaspoon sugar, and 1/2 teaspoon freshly grated fresh ginger or 1/4 teaspoon ground ginger. Cover and shake well. Makes about 1/2 cup dressing.

Prepare dressing; cover and chill up to 24 hours.