Tuna with White Beans and Sun-Dried Tomato Sauce

Ingredients

• 24 ounce ahi tuna steak (each)
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 6.5 ounces great northern beans dried
• 5 teaspoons thyme dried fresh chopped
• 1 tablespoon lemon zest grated
• 5 cups chicken broth canned
• 7 tablespoons olive oil 
• 0.5 cup onion chopped
• 4 servings sun-dried olives 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place beans in medium bowl.
2. Add enough cold water to cover beans by 3 inches.
3. Let stand overnight.
4. Drain.
5. Combine beans and stock in large saucepan. Bring to boil. Reduce heat to medium; cover and simmer until beans are just tender, about 1 hour.
6. Drain, reserving 1/2 cup cooking liquid.
7. Heat 3 tablespoons oil in heavy large skillet over medium heat.
8. Add onion, carrot and celery and sauté until almost tender, about 5 minutes.
9. Add thyme and lemon peel and stir 1 minute.
10. Add beans, reserved 1/2 cup cooking liquid and 2 tablespoons oil and toss until heated through, about 5 minutes. Season to taste with salt and pepper.
11. Remove from heat. Cover to keep warm.
12. Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat.
13. Sprinkle tuna with salt and pepper.
14. Add tuna to skillet and cook to desired doneness, about 3 minutes per side for medium.
15. Spoon beans onto center of each of 4 plates, dividing equally among plates. Top each with tuna steak. Spoon Sun-dried Tomato Sauce over tuna steaks and serve immediately.