In a small bowl, combine the orange zest, brown sugar, garlic, mustard, cumin, basil, salt and pepper. Reserve 1 tablespoon of this mixture for seasoning the white beans. Rub the remaining mix on the tuna steaks, coating them well.
In a large saucepan, whisk the orange juice, vinegar, and reserved spices. Bring just to a simmer. Add the previously cooked white beans and basil leaves, stirring well until hot; reduce heat to low.
Searing the Tuna: In a heavy bottomed frying pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the prepared tuna steaks in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat.
NOTE: To grill the tuna steaks - prepare a medium-hot fire for grilling, and brush the grill with oil. Place the grill about three inches above the coals. Grill the tuna for about 3 to 4 minutes on each side for rare, 5 to 6 for medium rare.
Place the hot beans on a large platter or on individual serving plates; drizzle with olive oil. Place tuna steaks over the beans and serve immediately.
Makes 4 servings.
* The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Touch and smell the fish. The fish should only smell like the ocean, and the flesh should not be soft or flaky. Once you get the fish home, use it as soon as possible since it is highly perishable.
Seared Orange Tuna with White Beans Recipe: https://whatscookingamerica.net/tunaorange.htm