Seared Tuna With Beans and Tomatoes

Preparation

1. Step 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 2 ½. Add 2 teaspoons salt and stir to disperse. Cool beans in their broth. Taste broth and adjust seasoning as necessary. Leftover broth can be saved for soup. (Cook the beans a day, or at least several hours, in advance. If using cooked beans, skip Step 1.)

2. Step 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. Step 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. Step 4

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

5. Step 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. Step 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. Step 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. Step 8

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

9. Step 9

   Cut tuna crosswise into ½-inch-thick slices. 

10. Step 10

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

11. Step 11

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