Recipe for Tuna Salad with Canellini Beans and Black Olives 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 lb Cooked canellini beans, (canned),drained
1/2 cup Tomato, peeled, seeded in 1/4-inch dice
1/4 cup Small black olives, (nicoise) pitted
2 tbl Chives, finely chopped
2 sprg tarragon, leaves only, finely chopped
6 tbl Olive oil
2 tbl Spanish sherry vinegar
Salt
Freshly ground black pepper
14 oz Fresh tuna steak, sushi quality, cut 1-inch thick
Instructions:
Instructions: 1. Combine the beans, tomato, Nicoise olives, chives, tarragon, 5 tablespoons of the olive oil, sherry vinegar, and salt and pepper in a bowl. Toss well and keep warm on the side.

2. Heat the remaining tablespoon olive oil in a non-stick pan over high heat. Season the tuna with salt and black pepper. Cook the tuna in the hot pan for 5 min., turn over, and cool for another 4 to 5 min. If you like tuna rare, remove it from the pan. For medium rare, cook for another 2 min.

on each side. For medium, another 3 min.

3. Cut the tuna steak into four pieces. Arrange a dome of arugula on the center of a platter. Place the thick slices of tuna on top. Spoon the bean salad over the tuna. Serve warm.

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