Tuna With Lentils And Beans In Tomato Sauce

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Ingredients

1 cup French lentils (yields 3 cups cooked)

1/2 teaspoon salt

1/2 medium lemon, cut into 8 boat-shaped wedges

1 pound yellow wax and Blue Lake beans (in any combination)

1 tablespoon olive oil

1/2 small yellow onion, cut into slivers

2 garlic cloves, minced

1/3 basket cherry tomatoes

1 teaspoon Champagne vinegar or sherry vinegar

1/4 teaspoon Dry Rub (see Master Recipe)

1 tablespoon minced fresh basil

1 cup chicken broth or water

4 just-cooked tuna steaks (see Master Recipe)

Basil sprigs, for garnish

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