Fresh tuna fillets in wine sauce with white beans

We are not big fish-lovers at home but this was a nice alternative to the classic ways of cooking beans and fresh tuna. Delicious combination and very nutritious as well. Enjoy along with a nice glass of red wine

Adapted from a recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people)

For the fish:
4 fresh tuna fillets
3 tbsp of olive oil
2 Spring onions, finely chopped (I used a yellow onion finely grated)
1 clove of garlic, finely chopped (I didn't use any)
1 large glass of dry red wine
1 small bunch of flat-leaf parsley, roughly chopped
1 small bunch of fresh basil leaves, hand-torn
1 small bunch of fresh oregano, hand-torn
salt
pepper

For the beans:
1½ tea-cup of dried white beans (of your choice)
1 onion, cut in half
1 onion, finely chopped
2 tbsp of olive oil
2 cloves of garlic, minced
1 bay leaf
½ a bunch of flat-leaf parsley, finely chopped
3 sprigs of fresh thyme (I used ½ tsp of dried)
salt
pepper

Method:
The night before soak the beans in a large bowl with plenty of cold water.

Next day, drain in a colander and put the beans in a large pot. Add the half-cut onion, the herbs tied together and wrapped in a piece of cheesecloth (or a piece of tulle) and some water. Add the salt and boil in medium heat until the beans are tender but not mushy. Towards the end of cooking discard the onion and the herbs. Drain the beans in a colander keeping aside 1 cup of the food juice. Transfer the beans in a bowl and leave aside.

In a non-stick frying pan warm the 2 tbsp of oil in medium heat and sauté the chopped onion for 1-2 minutes stirring with a wooden spoon. Add the garlic, season with salt and pepper and sauté for 1 more minute. Pour this mixture onto the beans in the bowl.

Season the tuna fillets with salt and pepper on both sides. In the same frying pan warm the 3 tbsp of oil on medium-high heat and cook the fish for about 2-3 minutes on each side. Take the fillets off the pan and keep them warm.

Add in the pan the Spring onions and sauté for 1 minute. Add the garlic and sauté for 1 more minute. Pour over with the wine and when it is reduced in half (evaporates) add the herbs and some of the juice you kept aside earlier. Stir well and cook the sauce until it has thickened.

Place the tuna fillets on a bed of beans and pour over with the wine sauce. Serve immediately.