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1
Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan.
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2
Add the sliced garlic and spread it out in one layer in the oil.
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3
Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes.
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4
With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet.
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5
Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper.
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6
Cook for 5 minutes, until the onions take on a little color and become nice and tender.
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7
While the onions are browning, place a large nonstick skillet over high heat.
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8
Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly.
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9
Season the steaks with salt and pepper.
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10
When the pan is very hot, add the tuna steaks.
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11
Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium.
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12
Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium.
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13
The steaks should be firm but have a little give, and some pink should remain at the center.
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14
While the tuna is cooking, add the white wine and chicken stock to the onions and celery.
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15
Bring up to a bubble and continue to cook for about 3 minutes.
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16
Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes.
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17
Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
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18
To serve, pile a serving of beans on each dinner plate and top with a tuna steak.
