Seared Fresh Tuna with Beans and Onion

Method

1. Peel the red onion and slice into thick rings.
2. Blanch the onion rings in boiling water with a splash of white wine vinegar for about 1 minute, then transfer immediately to ice water to stop cooking. Drain and set aside.
3. The night before, soak the Tondino dell'Umbria beans in cold water. The next day, drain, rinse, and cook in fresh salted water until tender (about 40 minutes). Drain, reserving some cooking liquid.
4. Cut the guanciale into strips. In a non-stick pan, render the guanciale over medium heat until crispy. Remove the guanciale and set aside, leaving the fat in the pan.
5. Add the cooked beans to the same pan with the guanciale fat. Add a drizzle of extra virgin olive oil, a pinch of dried oregano (in bunches), and black pepper. Sauté until the beans are lightly crispy and well flavored. If needed, add a splash of the reserved bean cooking liquid. Remove from heat.
6. Cut the salad tomatoes and Sorrento tomatoes into wedges.
7. Cut the fresh tuna fillet into chunks. Massage lightly with olive oil.
8. Heat a non-stick pan until smoking. Sear the tuna chunks on all sides for less than 1 minute per side, keeping the center rare. Remove from pan.
9. Slice the seared tuna into medallions.
10. To serve, place the sautéed beans on a plate. Arrange the tuna slices on top. Add the tomato wedges, Taggiasca olives, pickled onion rings, fresh basil leaves, and crispy guanciale. Season with salt, chili pepper, and a final drizzle of olive oil.