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Seared Tuna with Cranberry Bean and Onion Ragout, Shallot Herb Salad

INGREDIENTS:Ragout:
6 slices bacon
6 Tbsp. canola oil
3/4 cup onion, diced
3/4 cup carrots, diced
3/4 cup celery, diced
3/4 cup leeks, white bulb, diced
6 Tbsp. garlic, minced
2 ½ cups dried cranberry or cannelloni beans, soaked overnight
6 sprigs thyme
3 sprigs rosemary
3 bay leaves
as needed, leek greens
3 cups white wine
1 qt. vegetable stock
as needed, kosher salt and pepper

Onion Relish:
1 ½ quarts red onion, sliced
6 Tbsp. olive oil
½ cup red wine vinegar
½ cup honey

Shallot Herb Salad:
2 cups canola oil
6 shallots, thinly sliced
½ cup flour
1 ½ cups fresh chervil and Italian parsley
3 Tbsp. lemon juice
¼ cup extra virgin olive oil
12 fresh tuna steaks (4-5 oz. each) DIRECTIONS:For ragout: Cook bacon in canola oil until fat is rendered. Add diced onion, carrots, celery, leeks and garlic. Let sweat for 3 minutes, stirring frequently. Stir in beans. Tie thyme, rosemary and bay leaves into sachet, using leek greens. Add with wine and stock to beans. Season with salt and pepper. Cover, bring to boil, reduce heat and simmer until beans are tender, about 1 hour for dried beans. Remove from heat. Discard bacon and sachet.

For onion relish: Saute red onions in oil for 5 minutes over medium heat. Add red wine vinegar and honey. Cover and cook for 10 minutes, stirring occasionally.

For shallot herb salad: Heat canola oil to 325°F in heavy-bottomed saucepan. Dredge shallots in flour and shake off any excess. Fry until golden brown and transfer to paper towel. Sprinkle with salt. Toss herbs with lemon juice and olive oil (keep fried shallots separate).

Season tuna steaks with salt and pepper and sear in some oil in a large saute pan at high temperature, turning once until done.

To serve, portion 3/4 cup ragout into shallow bowl. Place 1/3 cup onion relish on top of beans, and top with tuna. Top with greens. Sprinkle fried shallots over all. SERVINGS:12 servings From: Chef/partner Jeremy Sewall, Lark Creek Inn, Larkspur, Calif. PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION

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