• olive oil - 1 tbs
• carrot - 1 large
• celery - 2 stalks
• onion - 1/2
• pancetta - 1/4 lbs. (or substitute bacon)
• navy beans - 1 can
• salt - 1/2 tsp
• Dijon mustard - 1 tbs
• Worchestershire sauce - 2 dashes
• white wine vinegar - 2 dashes
• ahi tuna - 2 large steaks
• garlic salt - to taste
• Italian seasoning - to taste

Finely chop the carrot, celery, and onion. Heat about 1 tbs. olive oil in a sauce pan. Add the carrot, celery, and onion and cook until getting soft and the onion is translucent. Remove the vegetables to a bowl.

Add the pancetta to the pan and cook until a good portion of the fat has rendered and the pancetta is getting crispy. Add the vegetables back in and cook together 1 minute longer. Add the beans and stir to combine. Add mustard, salt, Worchestershire sauce, and vinegar. Stir to combine and heat all the way through.

While the bean mixture is cooking, heat 2 tbs. olive oil in a large skillet. Sprinkle both sides of the tuna steaks generously with garlic salt and italian seasoning. Pat sides to secure the rub. When the oil is hot, add the tuna steaks and sear each side.

Plate the tuna and serve with beans on the side. Yummers!