This dish evolved around the idea of making "re-fried beans" using Iberico pork fatback. The cured fatback we use comes from a special breed of pig that is finished on a diet of acorns, resulting in a complex nuttiness in the fat. After rendering the Iberico Lardo, we sauté cooked white beans and garlic until aromatic, then puree them until they form a smooth paste. We cook calypso lima beans in a stock with smoked ham hocks and onions until halfway cooked - then remove the shells and fill them with the Iberico refritos.
The tuna is crusted with blue corn, green coriander, cumin and guajillo chile. Because the beans are so rich, I wanted a sauce that would brighten the dish and add contrast, in this case a puree of pickled red onion worked nicely.