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1
In a medium bowl, cover the beans with 4 cups of water and let soak overnight.
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2
Alternatively, cover the beans with water and bring to a boil.
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3
Remove from the heat and let stand for 1 hour.
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4
Drain and rinse the beans.
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5
Melt the butter in a large nonreactive saucepan.
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6
Add the onion, carrot and celery and cook over moderate heat for 4 minutes.
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7
Add the beans, thyme, oregano, bay leaf and chicken stock, cover partially and bring to a boil.
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8
Reduce the heat to low and simmer until the beans are tender, about 1 hour; some liquid should remain.
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9
Roast the bell peppers over a gas flame or under the broiler until charred.
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10
Transfer to a bowl, cover and let steam for 15 minutes.
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11
Peel the peppers, discarding the cores, ribs and seeds.
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12
Cut the peppers into 1/2-inch dice and add them to the beans along with the olive oil and vinegar.
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13
Cook over moderate heat until warmed through.
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14
Stir in the rosemary and parsley and season with salt and ground pepper.
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15
Preheat the oven to 450.
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16
Heat the vegetable oil in a large, heavy-bottomed ovenproof skillet.
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17
Season one side of the tuna with salt and a generous amount of the cracked bell pepper.
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18
Add the tuna to the skillet and cook over high heat until just browned, about 2 minutes per side.
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19
Transfer the skillet to the oven and cook for about 6 minutes, or until the tuna feels firm but gives slightly; it should still be pink in the center.
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20
Spoon the beans onto plates.
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21
Set the tuna steaks on top, peppered side up, and serve.
