Seared Tuna Loin on Garden-Fresh Salad with Borlotti Beans - alive magazine

Ingredients

• 1 cup (250 mL) dried borlotti, kidney, or pinto beans, soaked overnight (see Tip)
• 2 bay leaves
• 2 garlic cloves, smashed
• Small sprig of fresh thyme or rosemary
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) freshly squeezed lemon juice
• 1 Tbsp (15 mL) chopped Italian parsley
• 1 Tbsp (15 mL) chopped fresh dill
• 1 Tbsp (15 mL) chopped fresh chives
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) honey
• 1/4 tsp (1 mL) salt, plus extra, if desired
• Freshly ground black pepper, to taste
• 4 cups (1 L) lightly packed baby spinach leaves, rinsed and spun dry
• 1/4 sweet onion, thinly sliced and separated into rings
• 1 cup (250 mL) cherry tomatoes, halved
• 1 small unpeeled English cucumber
• 1 lb (450 g) albacore tuna loin, trimmed
• 1/2 tsp (2 mL) fennel seed
• 1/4 tsp (1 mL) salt
• Freshly ground black pepper
• 2 tsp (10 mL) minced fresh dill
• 1 tsp (5 mL) extra-virgin olive oil