Vegetable Salad:
2 oz. baby green beans (or julienned green beans), ends trimmed
2 (6-ounce) cans solid white tuna in water, drained and flaked
4 oz. red pimentos, drained and cut in strips
1 Granny Smith apple, peeled, cored and julienned
2 cups celery root, julienned (or use regular celery)
½ lb. small red potatoes, roasted until just tender and cooled
¼ cup chopped red onion
6 hard boiled eggs, cut into ¾-inch pieces
12 teardrop tomatoes, halved (or 4 Roma tomatoes, cut into wedges)
½ cup chopped cilantro, lightly packed
½ cup chopped fresh basil, lightly packed
Julienned fried tortilla pieces, for garnish, (optional)

Asian Vinaigrette:
In a small bowl, whisk together the vinaigrette ingredients until well blended. Set aside.

Vegetable Salad:
Bring a medium saucepan with 2 inches of water to a boil over moderately high heat. Add the green beans and cook until just tender, about 5 minutes. Rinse under cold running water; then drain well.

Combine the green beans and remaining ingredients in a large mixing bowl. Add the dressing and toss well. Divide evenly into 4 portions and garnish with toasted sesame seeds and fried tortilla chips, if desired.