Tuna and Two-Bean Salad with Mustard Vinaigrette from Lighter, Quicker, Better: Cooking for the Way

Ingredients

• 2 tablespoons chopped dill
• 4 or 5 large romaine or other lettuce leaves
• 2 cups cooked or rinsed and drained canned cannellini beans
• ¼ cup chopped red onion
• 1 lime, cut into wedges
• 1 medium tomato, cored and cut into wedges
• ½ cup dill sprigs
• 2 cups ½-inch pieces trimmed green beans
• Salt
• Freshly ground black pepper
• 1 large tuna steak, about ¾ inch thick (about ¾ pound)
• 1 teaspoon prepared mustard
• 1 tablespoon olive oil
• 3 tablespoons red or white wine vinegar