Preheat your grill, and season two 4 oz. tuna steaks with salt and pepper. Brush lightly with olive oil, and grill to your desired level of doneness. Set tuna aside to rest.
In a large bowl, combine one can of black-eyed peas (drained and rinsed) with 1/4 lb. of green beans (ours were from the garden, and had been previously blanched and frozen, so I thawed them in some warm water to bring them up to room temp) and a pint of halved baby tomatoes (we used a mixture of heirloom grape and cherry tomatoes). Add one tablespoon of extra virgin olive oil, two tablespoons of red wine vinegar, 1/4 cup of shredded fresh basil leaves, and salt and pepper to taste, and toss well. Divide between two plates, slice or chunk tuna and place on top. Garnish with more shredded basil, add a crusty wholegrain roll and a glass of wine, and enjoy!