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Rosemary Tuna With White Beans

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2 tablespoons extra-virgin olive oil

2 garlic cloves, 1 thinly sliced and 1 minced

1/2 teaspoon finely chopped fresh rosemary

1 pound ahi tuna steak (1 1/2 inches thick)

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

2 teaspoons fresh thyme leaves, chopped

1/4 teaspoon red-pepper flakes

3 to 4 kale leaves, thinly sliced (1 cup)

3/4 cup homemade or low-sodium store-bought chicken stock

2 cups canned cannellini beans, rinsed

1/2 cup cherry tomatoes, quartered

1 1/2 teaspoons red-wine vinegar

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