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1
Beat the lime juice, marjoram and 2 tablespoons of the olive oil together.
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2
Set aside.
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3
Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs.
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4
Press the cracked black pepper over the outside of the pieces of fish.
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5
Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet.
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6
When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides.
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7
Remove the fish to a warm plate.
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8
The fish should be rare in the middle.
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9
Wipe out the skillet and add the remaining olive oil.
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10
Add the spinach and saute it for a few minutes, until the spinach is barely wilted.
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11
Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
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12
Divide the spinach mixture equally among four dinner plates.
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13
Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach.
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14
Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach.
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15
The plates are now ready to be served.
