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1.
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For the white beans, put the beans in a bowl, cover with cold water, and leave overnight to soak.
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Drain them and put in a large saucepan with the whole onion, bouquet garni, and enough water to cover by 3/4 inch (2 cm).
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(Add salt only three-quarters through cooking or the beans will be tough.)
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Bring to a boil, skimming any foam that collects on the surface.
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Cover the pan and simmer until the beans are nearly tender, 1 to 3 hours depending on the age and type of bean.
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Stir occasionally as they cook and add more water so at the end of cooking the beans are moist and soupy but not swimming in liquid.
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2.
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Just before the beans are tender, heat the oil in a pan, add the chopped onion, and fry until soft but not brown.
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Stir in the garlic, salt, and pepper and continue cooking 1 minute.
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Stir this mixture into the beans.
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When the beans are very tender, discard the whole onion and bouquet garni.
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Taste and adjust the seasoning.
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You can cook the beans up to 3 days ahead, storing them in the refrigerator.
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If you cook the beans ahead, then only the tuna steaks need be sauteed at dinnertime.
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3.
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For the steaks, heat the oil in a skillet.
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Sprinkle the fish with salt and pepper and saute over quite high heat about 2 minutes.
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Turn and brown the other side, allowing 1 to 2 minutes if you like your tuna rare, or 3 to 4 minutes if you prefer it well done.
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Transfer the steaks to individual plates and keep warm.
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4.
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Allow the pan to cool somewhat before adding the shallots, and saute, stirring, for 1 minute.
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Stir in the garlic and cook 1 minute more.
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Add the wine and boil rapidly until it is reduced by about half.
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Stir in the chopped herbs and taste for seasoning.
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Spoon the sauce over the tuna, pile the beans beside the steaks, and serve.
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I must confess that I often resort to ready-cooked canned beans, preferably cannellini.
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Just add the onion and garlic, with plenty of chopped thyme as a personal note.
