Many San Francisco Bay Area diners first encounter ahi tuna in sushi bars, then discover that it is just as delicious cooked as raw. Some cooks like to sear it briefly so it is still rare in the center; others prefer it more fully cooked. Be wary of cooking this fish too long, or it will be dry. You can cook the beans a day ahead, refrigerate them in their cooking liquid, then reheat them and make the salad just before cooking the tuna. In Italy, a salad of canned tuna and white beans, served at room temperature, is a popular antipasto. Similarly, you can cool the tuna in this recipe after searing it, then flake it into the prepared beans.Serve with a dry rose.
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