For Marinating The Tuna

• 1 1/2 pounds sushi-grade Tuna, cut into 4 6-ounce steaks
• 2 garlic cloves, finely minced
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (1/4 teaspoon if you don't like a lot of heat)

For The Beans:

• 2 tablespoons olive oil
• 6 Serrano peppers, halved, seeded and finely chopped
• 4 garlic cloves, finely minced
• 1 small red onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 1/4 cup cider vinegar
• 1/2 cup water
• 1 15-ounce can of Great Northern beans, rinsed and drained

For Searing The Tuna

• 3 tablespoons canola oil or another high smoke-point cooking oil