Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

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1 pint vine cherry tomatoes

1/2 cup Orange Chili Oil, recipe follows

Black Olive Tapenade:

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

White Bean Puree:

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

Orange Chili Oil:

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