Pat tuna steaks dry with paper towels. Rub each steak with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper, then brush both sides lightly with olive oil. Let rest at room temperature 10 minutes.

Sear tuna

Heat a heavy skillet (cast-iron preferred) over high heat until shimmering. Add 1 tsp olive oil and swirl. Place tuna steaks in the pan and sear 45–60 seconds on the first side without moving to develop a dark crust. Flip and sear 30–45 seconds for rare center (adjust to 1–1.5 minutes per side for medium). Remove to a cutting board and rest 2 minutes before slicing thinly across the grain.

White bean purée

In a blender or food processor combine the drained cannellini beans, garlic clove, lemon juice, 3 tbs extra-virgin olive oil and 2 tbs water or vegetable broth. Process until smooth, adding up to 1–2 tbs more liquid if needed to reach a silky spreadable consistency. Season with 1 tsp fine sea salt and 1/2 tsp black pepper; taste and adjust. Transfer to a bowl and keep warm or at room temperature.

Candied beetroot

In a small nonstick skillet combine 2 tbs sugar and 2 tbs water over medium heat. Stir until sugar dissolves and begins to simmer. Add sliced cooked beetroot in a single layer and cook 2–3 minutes, spooning syrup over slices. Stir in 1 tsp red wine vinegar and 1 tsp butter; continue to cook 1 minute until glossy and syrup reduced. Season with 1/4 tsp salt. Remove to a plate to cool slightly.

Avocado & fennel

Toss sliced avocado and thinly sliced fennel with 1 tsp lemon juice and 1/8 tsp fine sea salt just before plating to prevent browning and to season gently.

Soft herb salad

In a bowl combine chopped soft herbs, chopped fennel fronds and microgreens. Drizzle 1–2 teaspoons of the prepared citrus dressing and toss lightly to coat. Keep chilled until plating.

Citrus dressing

Whisk together 2 tbs orange juice, 1 tbs lemon juice, 1 tsp honey and 1/2 tsp Dijon mustard. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed.

Plating & finishing

Assemble each plate

Spread about 1/4 to 1/3 cup white bean purée in an oval on each plate as a base. Fan 3–4 slices of seared tuna over the purée. Arrange 3–4 candied beetroot slices alongside and add 3–4 avocado slices with a few slivers of fennel. Spoon a small mound (about 2 tbs) of the soft herb salad next to the tuna. Drizzle 1–2 teaspoons of the citrus dressing over the tuna and a little around the plate.

Finish

Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, a sprinkle of lemon zest (optional) and an extra pinch of flaky sea salt and cracked pepper over tuna. Serve immediately.