Seared Tuna Steak with White Bean and Tomato Salad

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Steaks:

2 tablespoons fresh lemon zest

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 (6-ounce) tuna steaks

Salad:

2 tablespoons chopped shallots

4 tablespoons extra-virgin olive oil

1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed

Pinch salt

1/4 cup low-sodium chicken or vegetable stock

1 teaspoon chopped fresh rosemary leaves

Freshly ground black pepper

12 cherry tomatoes, sliced in 1/2

1 heirloom or plum tomato, for garnish