Seared Albacore Tuna Salad with Avocado, Gypsy Peppers, Cherry Tomatoes, Shelling Beans, and Green Olive Vinaigrette

Ingredients

• 1 pint Butter or Cranberry beans fresh or high-quality canned
• 1/2 white onion
• 1 carrot
• 1 stalk celery
• 4 cloves garlic
• 2 Gypsy or other mild peppers seeded and cut into rings
• 1 tablespoon olive oil
• 2 6 oz albacore tuna steaks
• 1 tablespoon canola oil
• 1 large ripe avocado peeled and cut into chunks
• 1 pint cherry tomatoes halved
• 3 tablespoons green olives pitted and halved
• 1/4 cup extra-virgin olive oil
• Juice of 1 large lemon
• 1/2 cup fresh basil torn by hand
• 1 cup arugula
• Salt to taste
• Pepper to taste

Instructions

1. 1
   If using fresh beans, remove them from their pods and put them in a large, heavy-bottomed pot. Add the onion, carrot, celery, garlic, 1/4 cup of the basil, and enough water or chicken stock to cover by one inch. Bring the liquid to a boil, then simmer covered over medium-low heat until the beans are tender, about 30-45 minutes. Season the beans with salt and pepper.
2. 2
   Roast the peppers with a little olive oil, salt and pepper until soft and browned.
3. 3
   Season the tuna steaks with salt and pepper. In a sauté pan over high heat, add the canola oil and sear the tuna on both sides until browned, yet still very rare inside.
4. 4
   In a bowl mix the avocado, tomatoes, olives, peppers, and beans with a little of their cooking juices. Add the olive oil, lemon juice, basil, salt and pepper to taste.
5. 5
   Tear or cut the tuna into chunks and mix with the other ingredients and give the salad a little time to marinate.
6. 6
   When ready to serve, place 1/4 of the arugula in the center of each plate. Spoon the marinated albacore salad into the center of the bed of arugula.