Rinse fish and pat dry.   In large sauté pan, combine wine, water, salt, pepper, parsley, tarragon, and thyme.   Bring to boil and boil 2 minutes.   Add tuna steaks; reduce heat and simmer covered 10 minutes or until fish is cooked through.   Remove fish from liquid and cool.   Break into bite-sized pieces and set aside.

Combine cooked wild rice, sun-dried tomatoes, green onions, chopped parsley, tuna and Dijon vinaigrette; toss to mix well.   Cover and chill until ready to serve.

To serve, place a mound of baby greens on each plate.   Spoon wild rice mixture over mixed baby greens and garnish with pancetta.