Peruvian Style Tuna & White Beans
a Traditional Peruvian Dish
Serves: 6. Preparation time: 2 hours or less.*

For the Beans: 8 oz. (1 C.) Dried Great Northern Beans* 1 Large Yellow Onion (Halved)

For the Tuna: 1 lb. Fresh Tuna Steak (Chunked) 2 Garlic Cloves (Mashed) 2 t. Ground Dried Mirasol Pepper** 1 T. Lime Juice 1 t. Extra Virgin Olive Oil 1 t. Salt 1 t. Ground Cumin

For the Sauce: 6 Dried Mirasol Peppers** (Stemmed & Seeded) 2 T. Extra Virgin Olive Oil 4 Cloves Garlic (Finely Chopped) 1 Small Red Onion (Finely Chopped) 1 t. Ground Cumin 1 t. Salt 1 T. Cilantro (Finely Chopped) ¼ C. Cider Vinegar

* For a shortcut, use a 16 oz. can of (Bush's) Cooked Great Northern (or other White) Beans.
** You may substitute Jalapeño, Chipotle, Pablano or other mild Peppers for a non-authentic version. Reduce the quantity, if spice is not your thing.
• Place the Dried Beans and Yellow Onion Halves in a large stockpot with 3 quarts of water and bring to a boil over high heat. Lower the heat and simmer, covered. Add more water if necessary. Cook 60- 90 minutes, only until the Beans are tender but still retain their shape. Discard the Onion Halves, drain the Beans, makes about 3½ cups. Alternately, open the canned Beans and warm them in a pot with the Onion Halves for 5 minutes then drain them.
• In a medium size bowl, whisk together the Mashed Garlic, Ground Pepper, Lime Juice, Olive Oil, Salt and Cumin. Chunk the Tuna Steaks and toss in the Lime Sauce. Coat evenly. Let rest for 15 minutes.
• Place the 6 Peppers and 3 cups of water in a small saucepan. Bring to a boil over medium-high heat and cook until soft, about 15-20 minutes. Place the Peppers into a blender with ½ cup of that liquid and process to a smooth purée. Heat the Olive Oil in a 12 inch skillet. Add the Garlic and sauté for 40 seconds until golden. Add the Chopped Red Onion, Cumin, Salt and all the Pepper Purée. Cook for 3 minutes, stirring until the Onion is translucent. Stir in the Cilantro and Vinegar last. Cook for 2 more minutes.
• Add the Chunked Tuna to the Cooking Sauce in that skillet and sear briefly on medium heat to desired doneness. Add the drained Beans that were prepared. Cook until heated throughout, about 5 minutes
• Serve 6 bowls warm, not hot. Pair with a Chardonnay from Chile, like Concha y Toro.

---

"Mirasol Pepper" - this is a very common bright red chili pepper in Peruvian cuisine. It means "looking at the sun" in Spanish, because the peppers turn upward when they grow. It may have originated in the region near Lake Titicaca, Peru. Not as spicy as other peppers, they come in at about 2,500 SHU on the Scoville Heat Scale.