Recipe - Grilled Tuna W Borlotti Onion Pickles And Pepper Mustard

1 lg Red onion; cut or sliced up 1/4" thk
Rounds
One half cup Red wine vinegar; plus
4 tablespoon Red wine vinegar
1 tablespoon Balsamic vinegar
One half cup Water
One fourth cup Sugar
2 tablespoon Salt
1 cup Cooked cranberry; (borlotti)
beans
2 tablespoon Finelychopped fresh thyme
leaves
1 Garlic clove; thinly cut or sliced up
3 tablespoon Extravirgin olive oil; plus
One fourth cup Extravirgin olive oil
One fourth cup Dijon mustard
1 tablespoon Cayenne pepper
4 Tuna steaks ; (6 ounce ea)
2 bn Rucola; washed, stemmed,
And spun dry
Salt; to taste
Freshlyground black pepper;
to taste

Preheat grill or broiler In a mixing bowl, place cut or sliced up onion, One half cup red
wine vinegar, balsamic vinegar, One half cup water, sugar and 2 tablespoons salt
and mix well. Allow to stand 1 hour, drain and set aside. Mix cranberry
beans, thyme, garlic and 3 tablespoons extravirgin olive oil and set
aside. In blender, mix Dijon mustard, cayenne, remaining 4 tablespoons red
wine vinegar and One fourth cup extravirgin olive oil until smooth, remove and
set aside. Rub tuna steaks with salt and pepper and place on grill or under
broiler and cook until mediumrare (about 3 to 4 minutes per side). Toss
arugula with bean mixture to coat and divide among 4 plates. Place pickled
onion rounds around border. Place hot tuna in center of plate, drizzle with
the mustard sauce and serve. Season lightly with salt and pepper. This
recipe yields 4 main course