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1
Preheat oven to 375 degrees F.
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2
Lay out cherry vine tomatoes in a single layer on a roasting tray.
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3
Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices.
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4
Set aside.
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5
Add tapenade ingredients to a food processor and process to a coarse puree.
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6
Adjust seasoning with salt and pepper and set aside.
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7
In a saucepan add a 2 count of extra-virgin olive oil over medium heat.
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8
Add the garlic and anchovies and sweat for 1 minute until fragrant.
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9
Add the beans followed by the warm chicken stock and cook until heated through.
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10
Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper.
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11
Thin with extra stock if the puree is too thick.
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12
Give it a final taste and adjust seasoning, if necessary.
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13
Set aside and keep warm until ready to serve.
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14
Now prepare the tuna.
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15
Heat a large cast iron griddle pan over high heat.
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16
Drizzle the tuna with olive oil and season with salt and pepper.
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17
Place on the hot grill for about 45 seconds and then turn over and do the same.
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18
The tuna should be rare on the inside and have nice grill marks on the outside.
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19
To serve, smear a spoonful of the white bean puree on the bottom of a plate.
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20
Top with a the tuna and a spoonful of tapenade over the top.
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21
Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate.
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22
Garnish with fresh arugula leaves.
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23
Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil.
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24
Put aside and let it sit for at least 1 hour to let the flavors infuse.
