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1
Preheat a grill.
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2
In a frying pan, heat 2 inches of oil to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla).
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3
Drain on paper towels and set aside.
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4
Brush tuna lightly with olive oil and season with salt and pepper.
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5
Grill until seared on the outside, rare in the center (2 to 4 minutes depending on thickness and how hot grill is).
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6
Remove and let cool slightly.
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7
Slice tuna on an angle.
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8
Place a crisp tortilla on each plate.
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9
Top with a ladleful of black beans then with a layer of tuna.
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10
In a small bowl, combine watermelon, watercress, jalapeno, and radishes.
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11
Squeeze over juice of 1 lime and season with salt and pepper; toss.
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12
Divide equally among tostadas, sprinkle with crumbled feta and place a lime wedge alongside.
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13
Serve.
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14
In a large pot, bring black beans to boil in water to cover by 2 inches.
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15
Add half the onion, the celery and the bay leaf.
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16
Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours.
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17
Strain and reserve liquid.
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18
In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper.
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19
When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half.
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20
Beans can be prepared up to 2 days ahead and refrigerated.
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21
To use, ladle out amount desired and heat until warmed through.
