Tuna With Tuscan White Bean Salad

• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3 celery ribs, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 plum tomato, seeded and finely chopped
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 cup finely chopped red onion
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tuna steaks (6 ounces each)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. 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.
2. 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.

cannellini beans, celery, sweet red pepper, tomato, fresh basil, red onion, olive oil, red wine vinegar, lemon juice, salt, pepper, tuna, olive oil, salt, pepper

Taken from www.tasteofhome.com/recipes/tuna-with-tuscan-white-bean-salad/ (may not work)