Tuna Crostini with White Bean Purée & Tapenade

4 tbsp coriander seeds
4 tbsp fennel seeds
2 tbsp mustard seeds
2 tbsp black peppercorns
1 dried chilli
300 g fresh tuna
salt
2 tbsp rice bran oil
1 small sourdough baguette, thick sliced & toasted
1 clove garlic, halved
black olive tapenade
WHITE BEAN PURÉE:--
2 cups tinned white beans, rinsed
½ onion, peeled
½ carrot, peeled
½ head garlic
¼ tsp SIDS SMOKEY BBQ RUB
bouquet garni
¼ cup EV olive oil
juice of 1 lemon
3 garlic cloves, roasted
SIDS SALT & PEPPER to taste

Grind together coriander, fennel, mustard seed, black pepper and chilli then pass through a fine sieve. Place the spice mix on a plate.
Cut the tuna into 3x4 cm loins, season with salt and roll in the spice mix to coat.
Heat a sauté pan to medium/high. Add oil and sear tuna for 20 seconds on each of the 4 sides. Remove and cool in the fridge then slice thinly. Rub the baguette slices with garlic, top with a spoonful of white bean purée, a tuna loin and a little black olive tapinade.
WHITE BEAN PURÉE: Place the beans, onion, carrot, garlic, SIDS SMOKEY BBQ RUB and bouquet garni in a large saucepan. Cover with water then simmer for 35 minutes until tender. Remove vegetables and bouquet garni.
Drain the cooking liquid and reserve.
Purée the hot beans with olive oil, lemon juice, garlic and ¼ cup of cooking liquid until very smooth then season with SIDS SALT & PEPPER to taste.