Seared Tuna With Beans and Tomatoes

Seared Tuna With Beans and Tomatoes is my kind of fish recipe. I really liked it and it is beautiful to serve. The Cherry Tomatoes add a blast of color. Because Jimmy Nardello Peppers which are sweet, are in season we added them to the recipe. This is a keeper summer fish recipe, I hope we make it one more time this season.

Seared Tuna With Beans and Tomatoes
 
The classic Italian combination of tuna and white beans is sometimes part of an antipasto table or a quick pantry lunch. This version uses home-cooked beans and seared tuna, with roasted peppers, cherry tomatoes and a flavorful vinaigrette for a perfect summer meal.
 
INGREDIENTS
Yield:6 servings
 
FOR THE SALAD
1       pound dry white beans, such as cannellini or runner beans, or use 6 cups cooked
2       bay leaves
1       small onion, peeled and halved
2       whole cloves
1       small head garlic, halved horizontally
Kosher salt (such as Diamond Crystal)
3       medium red bell peppers, preferably Jimmy Nardello peppers
1       pound tuna steak (about ¾-inch thick)
6       cups halved cherry tomatoes, preferably in mixed colors (2 pounds)
Pinch of crushed red pepper
Fresh basil leaves, for garnish
 
FOR THE SPICE MIX
½      teaspoon black peppercorns
½      teaspoon coriander seeds
½      teaspoon cumin seeds
½      teaspoon fennel seeds
¼      cup kosher salt (such as Diamond Crystal)
¼      teaspoon cayenne
 
FOR THE VINAIGRETTE
1       small red onion, finely diced
3       garlic cloves, grated or smashed to a paste
2       tablespoons Dijon mustard
¼      cup red wine vinegar
Salt and pepper, to taste
½      cup plus 2 tablespoons extra-virgin olive oil
 
PREPARATION
 
1.    Cook the beans: Rinse beans and put them in a soup pot or Dutch oven. Affix a bay leaf to each onion half with a clove and add to pot. Add the garlic. Add cold water to cover beans by 2 inches. Bring to a boil over high heat, then reduce to a slow simmer. Cook very gently until beans are tender, about 1 hour and up to 2½ hours. Add 2 teaspoons salt and stir to disperse. Cool beans in their broth. Taste broth and adjust seasoning as necessary. (Cook the beans a day, or at least several hours, in advance. If using cooked beans, skip Step 1.)

2.   Heat the broiler. As the beans cook, cut peppers in half lengthwise and remove seeds. Place on a baking sheet skin side up. Broil until skins blacken and blister, 5 to 6 minutes. Cool to room temperature, then slip off the skins, using a paring knife if necessary. Use paper towels to wipe off any remaining charred bits, but a little char is nice. Do not rinse or they’ll be waterlogged. Cut into ½-inch strips.

3.   Prepare the spice mix: In a spice grinder, grind peppercorns, coriander, cumin and fennel. Mix the spices with the salt and cayenne. You should have a little more than ¼ cup.

4.   Use 2 tablespoons spice mix to season the tuna steaks on both sides. (Save the remaining spice mix for another use.)

5.   Make the vinaigrette: Put diced red onion, garlic and mustard in a small bowl. Add vinegar and stir to incorporate. Let sit for 10 to 15 minutes, then stir in the olive oil.

6.   Drain beans and put them in a wide, shallow bowl. Season with salt if necessary. Add half the vinaigrette, toss gently and let marinate for 20 to 30 minutes.

7.  Heat a cast-iron or other heavy skillet over medium-high. Add 1 or 2 tablespoons olive oil and swirl to coat. Lay the tuna steaks in the skillet and cook until lightly browned on one side, about 2 minutes. Turn and cook the other side until tuna is rare, about 2 minutes more. Transfer to a plate and let cool to room temperature.

8.   Put roasted peppers and cherry tomatoes in a bowl. Season with salt and crushed red pepper, then toss with remaining vinaigrette.

9.   Cut tuna crosswise into ½-inch-thick slices.

10.  Assemble the salad: Give the beans another toss in the bowl and check seasoning. Spoon pepper-cherry tomato mixture over the beans.

11.  Top with tuna slices arranged artfully around the bowl. Garnish with basil leaves and serve.