Soak beans overnight with water to cover plus a couple inches at room temperature. Drain the water and put beans in a heavy-bottomed pot. Cover with stock bringing the level a couple of inches above the beans. Quarter the onion, then halve the garlic and add both to the pot. Bring to a boil and immediately reduce heat to a simmer. Stir occasionally. Cook until tender, about 40 minutes. Beans should be soft but not falling apart. Remove the onion and garlic. Add a good pinch of sea salt, some freshly chopped thyme trimmed from its woody stem and let the beans cool. Adjust seasoning and drain excess liquid with a large spoon. You want enough liquid that the beans remain moist. Add a splash of bleu olive 18 Year Traditional Balsamic Vinegar to the beans.

Trim any blood line from the tuna steaks. Brush with olive oil, chopped rosemary and parsley, and salt and pepper. Heat a heavy-bottomed skillet and add a teaspoon of olive oil. When oil is almost smoking carefully add steaks. Sear on each side about 1 minute or until desired doneness. Remove from heat. Ladle the warm beans onto a plate. Drizzle extra virgin oil over the beans. Place the tuna on the beans and top with aioli or tapenade.