• prep: 10 min
• cook: 5 min
• total: 15 min

servings:

In this simple, healthful salad, the tuna and beans count selenium as antioxidant sources. While the tomatoes have lycopene -- sauteeing them with a little olive oil boosts this antioxidant's bioavailability.

• 1 pound heirloom tomatoes (about 2), cored and cut into pieces
• 1 can (15 ounces) beans (white, black, or red), drained and rinsed
• 1/4 cup fresh tarragon leaves
• 1 tablespoon fresh lemon juice, plus wedges for serving
• 3 scallions, thinly sliced
• 1 tablespoon extra-virgin olive oil, plus more for grates
• Coarse salt and ground pepper
• 4 tuna steaks (about 8 ounces each)

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