1. Pat tuna dry with paper towels and season with salt and pepper. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat until just smoking. Lay tuna in skillet and cook, without moving steaks, until dark golden brown, about 1 1/2 to 2 minutes per side. Transfer tuna to a platter and cover tightly with foil to keep warm.

2. Lower heat to medium. Add remaining 1 Tbsp. oil to skillet and sauti garlic, anchovies, flour, and red pepper flakes until fragrant, about 30 to 60 seconds. Add green beans, cannellini beans, and water. Cover and cook until green beans are tender, about 7 minutes. Stir in lemon juice, parsley, and olives and cook until flavors have melded, about 1 minute. Spoon bean mixture over tuna steaks and serve immediately.

Source: Hannaford fresh Magazine, March - April 2008