Grilled Tuna and Succotash Salad

Makes 4 servings

1	cup uncooked dried baby lima beans, rinsed
2/3	cup vegetable oil
1/4	cup chopped fresh basil
3	tablespoons balsamic or red wine vinegar
2	tablespoons Dijon mustard
2	tablespoons lemon juice
1/2	teaspoon salt
1/2	teaspoon black pepper
4	tuna steaks (about 6 ounces each)
1	cup frozen corn, thawed
2	large tomatoes, seeded and chopped
	Fresh arugula or spinach leaves
	Lemon slices and fresh dill sprigs (optional)

Place beans in a large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour in water, then rinse and drain.
Combine oil, basil, vinegar, mustard, lemon juice, salt and pepper in glass jar with tight-fitting lid. Cover. Shake well; set aside.
Rinse tuna; pat dry with paper towels. Place tuna in shallow glass dish. Pour 3/4 cup oil mixture over tuna. Coat tuna in mixture; cover and marinate in refrigerator 30 minutes.
Prepare grill for direct cooking. Transfer beans to large bowl. Add corn and tomatoes. Stir in remaining oil mixture. Cover; marinate at room temperature until ready to serve.
Drain tuna; discard marinade. Place tuna on grid. Grill over medium-high heat 6 to 8 minutes or until tuna flakes easily when tested with fork, turning halfway through grilling time.
Arrange tuna on arugula-lined plates. Spoon bean mixture over tuna. Garnish with lemon slices and dill, if desired.

Serving Size:	1 tuna steak plus 1/4 of bean mixture
Sodium	546 mg
Protein	52 g
Fiber	12 g
Carbohydrate	47 g
Cholesterol	64 mg
Saturated Fat	7 g
Total Fat	45 g
Calories from Fat	51 %
Calories	806