Tomato And Bean Salad With Grilled Tuna

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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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