2 sushi-quality tuna steaks, such as Ahi (6 to 8 ounces) each, about 1 inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pint of vine cherry tomatoes
∏ cup extra virgin olive oil
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 ∏ tablespoons dried red chili flakes
1 teaspoon fresh orange zest
2 cups fresh Israeli arugula leaves, for garnish
2 cans (14 oz) white cannelini beans, drained
2 cloves garlic
2 anchovy filets
1/2 cup white chicken stock, heated
2 teaspoons white wine vinegar
1 cup pitted kalalmata olive
1 small garlic clove
pinch crushed red pepper flakes
small handful of fresh flat-leaf parsley
1 tablespoon of fresh tarrgaon
1 tablespoon red or white wine vinegar
3 tablespoons extra-virgin olive oil
Fresh mache, to serve on the side
Pre-heat oven to 375 degrees F.
Lay out cherry vine tomatoes in a single layer on a roasting tray. Scatter with thyme, rosemary and red chile flakes. Roast in the oven for 8-10 minutes until tomatoes are slightly burst and have given off their juices. Remove from oven and whilst still warm sprinkle over fresh orange zest then set aside.
Make the olive tapenade. Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
Make white bean puree. In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minutes until fragrant. Add the beans followed by the warm chicken stock and cook until heated through.
Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning if necessary. Set aside and keep warm until ready to serve.
Now prepare the tuna. Heat your grill until it is smoking hot. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
Serve tuna steaks with white bean puree, olive tapenade and top with some roasted tomatoes along with some of the oil. Garnish with fresh Israeli arugula leaves.