Tuna with White Beans and Sun-Dried Tomato Sauce

• 1 cup dried Great Northern beans (about 6 1/2 ounces)
• 5 cups chicken stock or canned low-salt chicken broth
• 7 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 5 teaspoons chopped fresh thyme or 2 teaspoons dried
• 1 tablespoon grated lemon peel
• 4 6- to 8-ounceahi tuna steaks (each about 3/4 to 1 inch thick)
• Sun-dried Tomato Sauce

1. Place beans in medium bowl.
2. Add enough cold water to cover beans by 3 inches.
3. Let stand overnight.
4. Drain.
5. Combine beans and stock in large saucepan.
6. Bring to boil.
7. Reduce heat to medium; cover and simmer until beans are just tender, about 1 hour.
8. Drain, reserving 1/2 cup cooking liquid.
9. Heat 3 tablespoons oil in heavy large skillet over medium heat.
10. Add onion, carrot and celery and saute until almost tender, about 5 minutes.
11. Add thyme and lemon peel and stir 1 minute.
12. Add beans, reserved 1/2 cup cooking liquid and 2 tablespoons oil and toss until heated through, about 5 minutes.
13. Season to taste with salt and pepper.
14. Remove from heat.
15. Cover to keep warm.
16. Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat.
17. Sprinkle tuna with salt and pepper.
18. Add tuna to skillet and cook to desired doneness, about 3 minutes per side for medium.
19. Spoon beans onto center of each of 4 plates, dividing equally among plates.
20. Top each with tuna steak.
21. Spoon Sun-dried Tomato Sauce over tuna steaks and serve immediately.

dried great northern beans, chicken stock, olive oil, onion, carrot, celery, thyme, tomato sauce

Taken from www.epicurious.com/recipes/food/views/tuna-with-white-beans-and-sun-dried-tomato-sauce-103890 (may not work)