Spiced Yellowfin Tuna with Butter Bean Salad

Serves 6-8

For the Spice Rub

• 1 cup coriander seed

• 1 cup fennel seed

• 1 cup black peppercorns

• ½ cup Herbs de Provence

• ½ cup smoked paprika

• 1 ½ cups sugar

For the Lemon Dressing (makes about 2 cups)

• 3 ½ oz freshly squeezed lemon juice

• 2 teaspoons whole-grain mustard

• 1 tablespoon thyme leaves

• ½ cup vegetable oil

• ½ cup extra virgin olive oil

• salt and pepper

For the Tuna

• Four 4 oz tuna loins

• 1 cup tuna spice rub (recipe above)

• ½ cup extra virgin olive oil

For the Salad

• 1 lb mixed baby greens

• 2 cups butter beans, boiled

• ½ lb string beans, blanched

• 2 pints heriloom cherry tomatoes, halved

• 1 red onion, thinly sliced

• 1 cucumber, thinly sliced

• 5 radishes, thinly sliced

• 1 cup lemon dressing (recipe above)

• salt and pepper

To Serve

• 1 cup cannellini beans, pureed

Method:

FOR THE SPICE RUB:

In a spice grinder, add all ingredients and grind on high until fine. Set aside.

FOR THE LEMON DRESSING:

In a medium bowl, combine the lemon juice, mustard and thyme. Slowly whisk in the oils. Then season to taste with salt and freshly ground black pepper. Set aside.

FOR THE TUNA:

In medium bowl, add the tuna spice rub and tuna loins; toss, making sure spices cover the tuna completely on all sides.

Heat olive oil in medium sauté pan and when hot, add the tuna and sear on all sides until medium rare. Remove to a plate and let rest for a few minutes. Slice and set aside.

FOR THE SALAD:

In a large bowl, combine the baby greens, butter beans, string beans, tomatoes, red onion, cucumber and radishes. Toss with lemon dressing and season with salt and pepper.

TO SERVE:

Spread the cannellini bean purée on each plate, add the baby green salad and top with sliced tuna loin.