1 cup dried Great Northern or navy beans, soaked at
least 8 hours in water
2 clove garlic
1 strip lemon rind, about 1 x 3 inches
1 Tbsp. cold water
2 largered onion, thinly sliced
1/2 cup red wine vinegar
1 tsp. brown sugar
2 lemon, juiced
3 Tbsps. olive oil
1/2 tsp. dried thyme or 1 1/2 tsps. fresh, chopped
1 lbs. tuna steak, rinsed under cold running water
and patted dry, sliced into 1 inch cubes
1/2 tsp. dried rosemary, or 2 tsps. fresh

Drain beans and transfer to a heavy saucepan with garlic and lemon zest.
Add water to cover beans by about 1 inch. Place over high heat until water
boils. Season with salt to taste. Reduce heat to medium and cook about 1
hour or until tender. Drain beans and transfer to a mixing bowl. Discard
lemon zest and garlic. Meanwhile, combine next 3 ingredients in a heavy
nonreactive saucepan over medium heat. Simmer 8 to 10 minutes, stirring
often, until onions are tender. Transfer onions to a bowl to cool.
Refrigerate onions until ready to serve. Combine lemon juice, 2 Tbsps.
oil, half the thyme and salt and pepper to taste in a jar with a tight
fitting lid. Shake vigorously and stir into beans. Turn on broiler. Place
tuna in a flameproof baking dish. Add remaining oil and thyme. Stir in
rosemary and pepper to taste. Toss well to coat tuna. Broil 2 minutes.
Turn tuna and broil 1 to 2 minutes more, until opaque. Do not overcook.
Transfer beans to a serving dish. Arrange tuna cubes on top and serve
pickled onions alongside. Serve warm or cold.