Marinate The Tuna: In a small bowl combine garlic, lime juice, olive oil, salt, cumin and cayenne. Place tuna steaks in a flat, rimmed dish or Tupperware container. Pour marinade over tuna and turn steaks to coat. Cover and put in the fridge to marinate for 15 to 30 minutes, while you prepare the beans.
Prepare Beans: Heat olive oil (2 tablespoons) in a large sauté over medium heat. Add peppers and garlic and sauté, stirring, for about a minute, till garlic starts to turn golden. Add red onion, cumin (1 teaspoon) and salt (1 teaspoon). Cook, stirring, about 3 minutes, till onion softens. Add chopped cilantro (2 tablespoons), vinegar (1/4 cup) and water (1/2 cup) and cook for 2 minutes. Add the drained beans to the pan and gently stir to combine with the sauce. Turn heat down and simmer till beans are heated through, about 5 minutes. Cover or tent with foil to keep warm while you sear the tuna.
Sear the tuna: Put 3 tablespoons canola oil in a large, heavy-bottomed sauté pan (cast iron is best), over high heat, until very hot but not smoking. Remove tuna from marinade and scrape off some of the excess marinade. Place the four steaks in the pan. You should hear a good sizzle. Sear the steaks for 1 minute per side for rare in the middle. Divide the beans between four plates. Place tuna steaks on top of the beans. Serve immediately.
Keywords: seared tuna steaks, tuna with white beans,