Spicy Seared Tuna with Red Bean Sauce

- 1 1/4 cup small onion, finely chopped
- 1/2 cup green onion, finely chopped
- 2 tsp chopped fresh thyme
- 1 tsp allspice
- 4 to 6 jalapenos, finely chopped
- 1 tbsp Essence (see recipe on other post)
- 4 (6 oz) tunal steaks
- 4 tbsp EVOO
- 1 tbsp minced garlic
- 1 cup red kidney beans
- 1/4 cup fresh cilantro
- 4 cups chicken stock

In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Essence to make a paste. Seasone each tuna steak with salt and pepper. Brush each tuna steak with 1 tbsp EVOO. Rub the paste completely over each steak.

In a sauce pot, heat 1 tbsp EVOO, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil (using less stock makes the beans more like a dip rather than sauce). Reduce to a simmer. Using a blender, puree the bean sauce until smooth. Season with salt and pepper.

When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare.