For the Gremolata: combine 3/4 c pine nuts toasted, 2 ea lemons zested-juice reserved, 2 Tbsp garlic minced, 1/2 cup parsley leaves chopped, salt and pepper to taste. Set aside. For the Basil Ponzu Sauce: whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup lemon juice, 1/4 cup Basil Pesto in a small bowl. Set aside. Arrange 2 lbs sliced heirloom tomatoes on a serving platter. Top with the gremolata, 1 1/2 lbs Ahi tuna, grilled medium-rare and sliced, 14 oz Great Northern beans, drained and rinsed, diced red onion, and 2 cups bocconcini drained. Drizzle the salad with the basil ponzu sauce and serve.