Grilled Tuna with White Bean Puree Olive Tapenade and Roasted Cherry Tomatoes

Ingredients

• 1 pint vine cherry tomatoes
• 1/2 cup Orange Chili Oil, recipe follows
• 2 cups pitted Kalamata olives
• 1 big garlic clove
• Small handful fresh tarragon leaves
• Pinch crushed red pepper flakes
• Small handful fresh flat-leaf parsley
• 1 tablespoon red or white wine vinegar
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 3 cloves garlic
• 2 anchovy fillets
• 2 (14-ounce) can white cannellini beans, drained
• 1/2 to 3/4 cup chicken stock, heated
• 2 teaspoons white wine vinegar
• Kosher salt and freshly ground black pepper
• 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
• 2 cups fresh Israeli arugula leaves, for garnish
• 4 sprigs fresh thyme, leaves chopped
• 2 sprigs fresh rosemary, leaves chopped
• 1 1/2 tablespoons dried red chili flakes
• 5 strips orange peel
• 1 1/2 cup extra-virgin olive oil

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