Makes 4 servings. Difficulty
1 cup dried small white beans, picked over and rinsed 2 Tablespoons unsalted butter 1 onion, finely chopped 1 carrot, cut into 1/2 inch dice 1 celery rib, cut into 1/2 inch dice 1 teaspoon thyme 1/2 teaspoon oregano 1 bay leaf 4 cups gf chicken stock 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 Tablespoons olive oil 2 Tablespoons red wine vinegar 2 teaspoons fresh rosemary, minced 2 Tablespoon Italian parsley, minced Salt and freshly ground black pepper 2 Tablespoons vegetable oil Four 6 ounce tuna steaks, about 1-1/2 inches thick Coarsely ground black pepper
In a medium bowl, cover beans with water and loak overnight or alternatively, cover beans with water and bring to a boil. Remove from heat and let stand for 1 hour.Drain and rinse beans.
In a large saucepan melt butter. Add onions, carrots, and celery; cook over medium heat for 5 minutes. Add beans, thyme, oregano, bay leaf and gf chicken stock; cover partially and bring to a boil. Reduce heat to low and simmer until beans are tender, about 1 hour.
Roast bell peppers under broiler until charred all over.
Transfer peppers to a bowl, cover and let steam for 15 minutes. Peel peppers; discarding skins and seeds. Cut peppers into 1/2 inch dice.
Add chopped peppers to bean mixture. Add olive oil and vinegar. Cook over medium heat until warmed through. Stir in rosemary and parsely. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat oven to 450 degrees F.
In a large, oven-proof skillet heat vegetable oil.
Season both sides of tuna steaks with salt and freshly cracked black pepper.
Add tuna to hot skillet and sear until just browned, about 2 minutes per side. Transfer skillet to oven and bake for 6 minutes, or until tuna feels firm but still gives slightly (it should be slightly pink in center.)
Spoon bean soup mixture into shallow soup bowls. Place tuna steaks on top and serve.