2026-06-08 Seared Tuna With Beans and Tomatoes Recipe • 5★ • 1 hr 50 min |

The classic Italian combination of canned tuna and white beans is sometimes part of an antipasto table’s offerings. Or it can be a quick, satisfying lunch from the pantry.

Ingredients

• 1 pound dry white beans, such as cannellini or runner beans, or use 6 cups cooked
• 2 bay leaves
• 1 small onion, peeled and halved
• 2 whole cloves
• 1 small head garlic, halved horizontally
• Kosher salt (such as Diamond Crystal)
• 3 medium red bell peppers
• 1 pound tuna steak (about ¾-inch thick)
• 6 cups halved cherry tomatoes, preferably in mixed colors (2 pounds)
• Pinch of crushed red pepper
• Fresh basil leaves, for garnish
• ½ teaspoon black peppercorns
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ¼ cup kosher salt (such as Diamond Crystal)
• ¼ teaspoon cayenne
• 1 small red onion, finely diced
• 3 garlic cloves, grated or smashed to a paste
• 2 tablespoons Dijon mustard
• ¼ cup red wine vinegar
• Salt and pepper, to taste
• ½ cup plus 2 tablespoons extra-virgin olive oil

Instructions

• 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.)
• 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.
• 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.
• Use 2 tablespoons spice mix to season the tuna steaks on both sides. (Save the remaining spice mix for another use.)
• 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.
• 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.
• 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.
• Put roasted peppers and cherry tomatoes in a bowl. Season with salt, then toss with remaining vinaigrette.
• Cut tuna crosswise into ½-inch-thick slices.
• Assemble the salad: Give the beans another toss in the bowl and check seasoning. Spoon pepper-cherry tomato mixture over the beans.
• Top with tuna slices arranged artfully around the bowl. Garnish with basil leaves and serve.

Nutrition