For the tuna and beans: Drain the tuna, put in a bowl and set aside. Open the beans but don't drain.
In a large skillet over medium heat, caramelize the garlic and onions together in some olive oil. When browned, add the can of beans and saute. Cook for 2 minutes, and then add a handful of Pecorino Romano cheese, 2 pinches salt and 5 turns of the pepper mill.
Add the tuna to the bean mixture. Give a quick toss in the skillet, and then put the contents into a bowl.
Scoop a cup of tuna and beans and put on a plate. Add the hummus as a side. Drizzle sesame oil on top of the hummus, and add grind some pepper on top.
For the side salad: Toss the carrots, olives and pickles in a bowl and drizzle with olive oil. Add salt and pepper to taste and balsamic vinegar to your liking. Serve on the side.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of John Ricco Jr., 2012