Ingredients

• 4 yellowfin tuna steaks, about 7 oz. each and 3/4-inch thick
• sea salt and black pepper
• 1 tsp coriander seeds, lightly crushed
• 4 tsp.-2 tbsp olive oil
• 1 1/4 cups black beans, soaked overnight
• few thyme sprigs
• 1 bay leaf
• 1 onion, peeled and halved
• 1 carrot, peeled and cut into 3 chunks
• 3-4 tbsp olive oil
• 2 red onions, peeled and minced
• 1 garlic clove, peeled and minced
• 6 green onions, trimmed and finely sliced
• handful of cilantro leaves, chopped
• juice of 1/2 lemon, or to taste

Directions

1. Cook the beans first. Drain, then tip into a large pan and add the thyme, bay leaf, onion, and carrot. Pour in enough water to cover by 1 1/2 inches. Bring to a simmer and cook for 40 to 50 minutes until the beans are soft. Remove the herbs, carrot, and onion and discard. Drain the beans and let cool.
2. Heat a skillet and add 3 tbsp olive oil. Tip in the red onions and garlic and cook, stirring frequently, for 4 to 6 minutes until they begin to soften but not brown. Stir in the black beans and cook for a few minutes to warm through. Use a fork to roughly mash the beans in the pan or gently pound with the end of a rolling pin--leaving some whole for a varied texture. If the mixture looks dry, add another 1 tbsp olive oil and a splash of water, then mix through the green onions, cilantro, and lemon juice. Season with salt and pepper to taste. Keep warm while you cook the tuna.
3. Season the tuna with salt and pepper and coat one side of the steaks with the crushed coriander seeds. Heat a skillet, add the olive oil, and pan-fry the steaks for 2 minutes on each side. Transfer to a warm plate, cover with foil, and let rest for a few minutes.
4. Divide the beans between warm serving plates and lay the tuna steaks on top. Serve at once with a bottle of Rosemount Diamond Label Chardonnay.