Grilled Tuna Over Green Bean, Tomato, And Chickpea Salad

• 12 ounces haricots verts
• 2 tablespoons toasted walnut oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon white balsamic vinegar
• 1 tablespoon water
• 2 teaspoons minced fresh garlic
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon kosher salt, divided
• 1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 2 cups grape tomatoes, halved
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons shaved Parmigiano-Reggiano cheese
• 1 ounce sliced pitted kalamata olives
• 2 (8-ounce) tuna steaks (about 1 1/2 inches thick)
• 1/8 teaspoon black pepper
• Cooking spray

1. Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.
2. Combine oil, next 6 ingredients, and 1/4 teaspoon salt in a bowl; stir with a whisk. Stir in beans, chickpeas, and tomatoes; toss. Sprinkle with walnuts, cheese, and olives.
3. Sprinkle tuna with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Divide bean mixture evenly among 4 plates; top with sliced tuna.
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verts, toasted walnut oil, lemon juice, white balsamic vinegar, water, fresh garlic, mustard, honey, kosher salt, unsalted chickpeas, grape tomatoes, walnuts, cheese, olives, tuna, black pepper, cooking spray

Taken from www.myrecipes.com/recipe/grilled-tuna-chickpea-salad (may not work)