Ingredients
1 can (15 ounces) cannellini beans, rinsed and drained3 celery ribs, finely chopped1 medium sweet red pepper, finely chopped1 plum tomato, seeded and finely chopped1/2 cup fresh basil leaves, thinly sliced1/4 cup finely chopped red onion3 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon lemon juice1/4 teaspoon salt1/4 teaspoon pepperTUNA:4 tuna steaks (6 ounces each)1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving.
Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.
