Grilled Tuna with Borlotti, Onion Pickles and Pepper Mustard

• 1 lg. red onion, sliced into 1/4-inch thick rounds
• 1/2 cup red wine vinegar
• 4 tbsp. red wine vinegar
• 1 tbsp. balsamic vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tbsp. salt
• 1 cup cooked cranberry (borlotti) beans
• 2 tbsp. finely chopped fresh thyme leaves
• 1 clove garlic, thinly sliced
• 3 tbsp. extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 1/4 cup Dijon mustard
• 1 tbsp. cayenne pepper
• 4 (6 oz. each) tuna steaks
• 2 bunches rucola, washed, stemmed, and spun dry
• Salt, to taste
• Freshly ground black pepper, to taste

1. Preheat grill or broiler.
2. In a mixing bowl, place sliced onion, 1/2 cup red wine vinegar, balsamic vinegar, 1/2 cup water, sugar and 2 tbsp.
3. salt and mix well.
4. Allow to stand 1 hour, drain and set aside.
5. Mix cranberry beans, thyme, garlic and 3 tbsp.
6. extra-virgin olive oil and set aside.
7. In blender, mix Dijon mustard, cayenne, remaining 4 tbsp.
8. red wine vinegar and 1/4 cup extra-virgin olive oil until smooth, remove and set aside.
9. Rub tuna steaks with salt and pepper and place on grill or under broiler and cook until medium-rare (3 to 4 minutes per side).
10. Toss arugula with bean mixture to coat and divide among 4 plates.
11. Place pickled onion rounds around border.
12. Place hot tuna in center of plate, drizzle with the mustard sauce and serve.
13. Season lightly with salt and pepper.

red onion, red wine vinegar, red wine vinegar, balsamic vinegar, water, sugar, salt, beans, thyme, clove garlic, extravirgin olive oil, extravirgin olive oil, dijon mustard, cayenne pepper, tuna, bunches, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5317 (may not work)