SEARED TUNA WITH WARM WHITE BEANS
AND EXTRA VIRGIN OLIVE OIL

FOR THE BEANS:
1 cup dried beans, (great northern, cannellini or similar bean)
4 cups chicken stock or water
1 yellow onion
1 head garlic
sprig thyme
FOR THE TUNA:
4 tuna steaks, about 6 oz. each
sprig rosemary and parsley
kosher salt and fresh ground pepper
pure olive oil
lemon wedges (to serve)

TO PREPARE THE BEANS:
Soak beans overnight with water to cover plus a couple inches at room temperature.

WHEN READY TO COOK:
Drain the water and put beans in a heavy-bottomed pot. Cover with water or stock or combination thereof bringing the level a couple of inches above the beans.

Quarter the onion, halve the garlic and add to the pot. Bring up to a boil and immediately reduce heat to a simmer. Stir occasionally. Cook until tender, about 40 minutes. Beans should be soft but not falling apart.

Remove the onion and garlic. Add a good pinch of salt, some freshly chopped thyme and let the beans cool. Adjust seasoning and drain excess liquid. You want enough liquid that the beans remain moist but not swimming. Sometimes I add a touch of lemon juice or balsamic vinegar to the beans.

TO PREPARE THE TUNA:
Trim any blood line from the tuna steaks. Brush with some olive oil, chopped rosemary and parsley, and some salt and pepper.

Heat a heavy-bottomed skillet and add a splash of olive oil. When oil is almost smoking carefully add steaks. Sear on each side about 1 minute or until desired doneness. Remove from heat.

Ladle the warm beans onto a plate. Drizzle some extra virgin oil over the beans. Place the tuna on the beans and top with aioli or tapenade

Adapted from source: Colleen McGlynn of DaVero