Summer Salad Of Seared Tuna, Lima Beans, And Tomatoes

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4 cups water

1 1/2 cups shelled lima beans

1/4 cup red wine vinegar

2 tablespoons extravirgin olive oil

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

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