This is a good recipe:
PAN-ROASTED TUNA WITH WHITE BEANS
1 Cup dried small white beans
2 Tablespoons unsalted butter
1 Medium onion, finely chopped
1 Large carrot, cut into ⅓-inch dice
1 Celery rib, cut into ⅓-inch dice
1 Large clove garlic
1 Teaspoon dried thyme
½ Teaspoon dried oregano
1 Bay leaf
3 Medium yellow or red bell peppers, cut into ⅓-inch dice
4 Cups chicken broth
Salt & black pepper to taste
2 Tablespoons finely chopped Italian parsley
2 Teaspoons minced fresh rosemary
2 Tablespoons olive oil
2 Tablespoons sherry vinegar
1 Tablespoon olive oil
4 6-ounce tuna steaks, about 2 inches thick
Salt & coarsely ground black pepper
Rinse beans. Either soak overnight in 4 cups water, OR bring to boil, turn off heat, & cover for 1 hour. Drain & rinse.
Melt butter in 4-quart saucepan and saute onion, carrot, & celery until softened, about 5 minutes.
Add garlic, thyme, oregano, bay leaf, & bell peppers; saute another minute.
Add broth and beans. Bring to boil, partially cover, and simmer until beans are tender, about 1 hour. Some liquid should remain.
Add salt and pepper to taste.
Just before serving, stir in parsley, rosemary, olive oil and vinegar.
Preheat oven to 450E.
Season one side of tuna with salt and lots of pepper.
Heat oil in heavy cast-iron skillet.
Saute fish over high heat for 1 to 2 minutes per side until just browned on all sides.
Transfer skillet to oven and cook fish for another 6 minutes or until it feels firm but is still pink in center.
Spoon beans onto plates and set the tuna on top, peppered side up.
Serve with medium-bodied, fruity red wine.
Makes four servings.