White Bean, Lentil And Tuna Casserole

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2 leftover tuna steaks (see Master Recipe)

1 cup reserved cooked lentils

1/2 medium-size fennel bulb, trimmed, cut into 1/2-inch dice

1/2 medium head radicchio, coarsely chopped

1 1/2 cups cooked cannellini beans (or 15-ounce can, drained)

1/3 basket cherry tomatoes

1 cup parsley leaves

1 tablespoon Dry Rub (see Master Recipe)

1/2 cup plain yogurt

1/2 cup chicken or vegetable broth

3/4 cup coarsely ground breadcrumbs (about 2 slices hearty bread, toasted, then ground in a processor)

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