1 pint vine cherry tomatoes
1/2 cup Orange Chili Oil, recipe follows
2 cups pitted Kalamata olives
1 big garlic clove
Small handful fresh tarragon leaves
Pinch crushed red pepper flakes
Small handful fresh flat-leaf parsley
1 tablespoon red or white wine vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 cloves garlic
2 anchovy fillets
2 (14-ounce) can white cannellini beans, drained
1/2 to 3/4 cup chicken stock, heated
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
2 cups fresh Israeli arugula leaves, for garnish
4 sprigs fresh thyme, leaves chopped
2 sprigs fresh rosemary, leaves chopped
1 1/2 tablespoons dried red chili flakes
5 strips orange peel
1 1/2 cup extra-virgin olive oil
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