Serves 6

Ingredients:

• 4 cups water
• 1 1/2 cups shelled lima beans
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 3/4 pound green beans, trimmed
• 3/4 pound yellow wax beans, trimmed
• 2 cups cherry tomatoes, halved
• 6 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly-ground black pepper, divided
• 6 (6-ounce) tuna steaks (about 1 inch thick)
• Cooking spray

Preparation: Preheat grill.
Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add lima beans; cook 20 minutes or until tender. Drain. Add vinegar and oil, tossing well.
Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add green beans and yellow wax beans; cook 7 minutes or until crisp-tender. Drain and combine lima beans, green beans, yellow wax beans, tomatoes, and basil in a large bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Coat both sides of tuna with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place tuna on a grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness.
Cut each steak crosswise into 1/4 – inch slices; arrange over bean mixture.