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DIRECTIONS

Soak the beans overnight in water to cover, with the garlic and rosemary.
In a large saucepan over medium heat, heat the oil and sauté the onion, carrot, and celery until golden brown. Add the chicken stock and drained beans. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for about 2 hours, or until the beans are very tender.
Preheat a grill or broiler.
Drain the beans, reserving the cooking liquid. Place the beans in a blender with 1/4 cup of the cooking liquid and puree. Add the parsley, salt, and white pepper. Return to the saucepan and keep warm, adding more cooking liquid if necessary.
Coat the tuna with olive oil and season with salt and pepper. Grill or broil for 4 to 5 minutes on each side, or until lightly browned on the outside, but still rare on the inside.
Add the Parmigiano-Reggiano to the bean puree. Add more cooking liquid to achieve the desired consistency.
Spoon onto 4 warmed dinner plates and top with the grilled tuna.