Ingredients
1 pound heirloom tomatoes (about 2), cored and cut into pieces
1 can (15 ounces) beans (white, black, or red), drained and rinsed
1/4 cup fresh tarragon leaves
1 tablespoon fresh lemon juice, plus wedges for serving
3 scallions, thinly sliced
1 tablespoon extra-virgin olive oil, plus more for grates
Coarse salt and ground pepper
4 tuna steaks (about 8 ounces each)
Preparation
Combine tomatoes, beans, tarragon, lemon juice, scallions, and oil; season with salt and pepper. Set aside.
Heat grill to medium; lightly brush grates with oil. Season tuna, on both sides, with salt and pepper. Grill, turning once, until medium-rare, 2 to 4 minutes. Serve tuna topped with tomato and bean salad.
