1 tablespoon oregano
1 tablespoon crushed red pepper
1 tablespoon garlic powder
1/2 tablespoon salt
2 cups olive oil, plus 2 teaspoons
4 (8-ounce) tuna steaks
3 cups northern beans
1 tablespoon minced garlic
Salt and pepper to taste
5 cups baby spinach
3 cups balsamic vinegar
1/4 cup sugar
Create a marinade by mixing the first four ingredients, plus 2 cups of olive oil. Place tuna steaks in the marinade and let sit for 15 minutes. While the tuna is marinating, add 2 teaspoons of olive oil to a skillet and saute the beans with 1 tablespoon minced garlic for 3 to 5 minutes. (If using canned beans, simply add the beans to skillet. If using raw beans, soak them overnight before adding them to this dish.) Add salt and pepper to taste. Add the spinach and cook until wilted.
Sear the tuna in a little oil if cooked in a skillet or alone if cooked on a grill, about 3 to 4 minutes per side.
Create the balsamic reduction by combining the balsamic vinegar and sugar. Place in pot and bring to a boil. Reduce heat and simmer until mixture has been reduced to a syrup-like consistency. Drizzle over tuna.