Seared tuna with beans and tomatoes

The timeless Italian pairing of white beans and tuna is often relegated to the antipasto platter or a quick pantry-raid lunch. Elevate your cooking game with this vibrant, high-end take that swaps canned goods for home-cooked beans and perfectly seared, spice-rubbed tuna. This refreshing summer dish, featured via NYT Cooking, brings together roasted red peppers, cherry tomatoes, and a zesty vinaigrette for a meal that hits every note.

Dish Details

Time: About 2 hours
Yield: 6 servings

Ingredients

For the Salad: 1 pound dry white beans (cannellini or runner), 2 bay leaves, 1 small onion halved with 2 whole cloves, 1 small head garlic halved, kosher salt, 3 medium red bell peppers, 1 pound tuna steak (3/4-inch thick), 6 cups halved cherry tomatoes (mixed colors preferred), a pinch of crushed red pepper, and fresh basil for garnish.

For the Spice Mix: 1/2 teaspoon each of black peppercorns, coriander seeds, cumin seeds, and fennel seeds, plus 1/4 cup kosher salt and 1/4 teaspoon cayenne.

For the Vinaigrette: 1 small diced red onion, 3 cloves grated garlic, 2 tablespoons Dijon mustard, 1/4 cup red wine vinegar, 1/2 cup plus 2 tablespoons extra-virgin olive oil, and salt and pepper to taste.

Preparation

1. Cook the beans: Rinse the beans and add to a pot with the onion, cloves, bay leaves, and garlic. Cover with 2 inches of cold water, boil, then simmer until tender (1 to 2.5 hours). Add 2 teaspoons of salt, then cool in the broth. If using pre-cooked beans, you can skip this step.

2. Roast the peppers: Broil halved peppers skin-side up until charred (5 to 6 minutes). Peel the skins, wipe away charred bits with a paper towel, and slice into 1/2-inch strips.

3. Season the tuna: Grind your spices and mix with salt and cayenne. Coat the tuna steaks with 2 tablespoons of this mixture.

4. Dress it up: Whisk together the red onion, garlic, mustard, vinegar, and olive oil. Marinate the drained beans in half the vinaigrette for 20 to 30 minutes, and toss the peppers and tomatoes with the remainder.

5. Sear and serve: Heat a skillet with olive oil over medium-high heat. Sear the tuna for 2 minutes per side until rare. Once cooled, slice into 1/2-inch strips. Combine the beans and tomato-pepper mixture in a bowl, arrange the tuna on top, garnish with fresh basil, and enjoy.