Grilled tuna with white bean puree, olive tapenade and roasted cherry tomatoes Recipe | Food Network

Ingredients

• 125ml orange chilli oil, recipe follows
• 250g vine cherry tomatoes
• Salt and freshly ground black pepper
• 2 (175b to 225g) sushi-quality tuna steaks, such as ahi, about 2 1/2-cm thick
• Extra-virgin olive oil
• 200g fresh Israeli rocket leaves, for garnish
• For Orange Chili Oil:
• 4 sprigs fresh thyme, leaves chopped
• 2 sprigs fresh rosemary, leaves chopped
• 1 1/2 Tbsp dried red chilli flakes
• 375ml extra-virgin olive oil
• 5 strips orange peel
• For white bean puree:
• 125ml to 190ml chicken stock, heated
• 2 tsp white wine vinegar
• 2 (400g) tin white cannellini beans, drained
• 2 anchovy fillets
• 3 cloves garlic
• For black olive tapenade:
• 200g pitted Kalamata olives
• 1 big garlic clove
• Small handful fresh tarragon leaves
• Pinch crushed red pepper flakes
• Small handful fresh flat-leaf parsley
• 1 Tbsp red or white wine vinegar
• 3 Tbsp extra-virgin olive oil