Ingredients

1 pint Vine cherry tomatoes
1/2 cup Orange Chili Oil, recipe follows
Black Olive Tapenade:
2 cups Pitted Kalamata olives
1 Big garlic clove
Small handful fresh tarragon leaves
Pinch crushed red pepper flakes
Small handful fresh flat-leaf parsley
1 tablespoon Red or white wine vinegar
3 tablespoons Extra-virgin olive oil
Kosher salt and freshly ground black pepper
White Bean Puree:
Extra-virgin olive oil
1 cloves Garlic
1 Anchovy fillets
1 (14-ounce) can White cannellini beans, drained
1/4 cup Chicken stock, heated
1/2 teaspoons White wine vinegar
Kosher salt and freshly ground black pepper
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups Fresh Israeli arugula leaves, for garnish

Description

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