Grilled Tuna Steaks with a Preserved Lemon and White Bean Relish

Ingredients

One 15.5 ounce can white beans, drained and rinsed
1 rib celery, shaved or thinly sliced crosswise
2 tablespoons finely minced shallots, red onion, or other sweet onion
1 tablespoon minced red bell pepper
2 small anchovy fillets, finely chopped
1 clove garlic, mashed to a paste with a pinch of sugar and the side of your knife
1/4 teaspoon crushed red pepper
5 tablespoons extra virgin olive oil, or more to taste
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons fresh squeezed lemon juice
1 small sprig rosemary, finely chopped
1 teaspoon minced fresh oregano or marjoram
kosher salt and freshly ground black pepper
Four 6- to 8-ounce tuna steaks, about 1-inch thick
Lemon wedges, for serving (optional)

In a medium bowl, combine the white beans, celery, shallot, bell pepper, anchovy, garlic, crushed red pepper, 4 tablespoons of the olive oil, the vinegar, lemon juice, rosemary and marjoram. . Stir gently to combine, then season to taste with salt and pepper and set aside for flavors to come together while you cook the fish.

Preheat a grill or grill pan to high heat and lightly oil the grill grates. Rub the tuna on both sides with the remaining tablespoon of olive oil and season with salt and pepper. When the grill/grill pan is very hot, cook the tuna to the desired degree of doneness, about 1 minute per side for medium rare tuna steaks that are 1-inch thick. Remove from the grill and let sit briefly before serving with the White Bean Relish spooned over top. Serve with lemon wedges and drizzle with extra olive oil if desired.
Note: If preserved lemon is not available, you can add freshly grated lemon zest to the relish, to taste.