Drizzle Tuna with EVOO on both sides and sprinkle liberally with Lola’s Spices Caribbean blend. Over medium-high heat, add the remaining EVOO oil while heating the pan for about a minute. Place Tuna in skillet and cook for about 3 to 4 mins, flip and continue to cook for an additional 1 mins or until cooked to your desired temperature.
Over medium-high heat, in a medium-sized pot with a lid, add onions, Olive oil and cook until onions are soft about 3 mins. Add rice and stir for an additional 2 to 3 mins. Add Beans, Bouillon, Cilantro, and water and bring to a boil. Stir, cover, and reduce heat to low. Cook for 20 mins or until all liquid is absorbed. Fluff with a fork and serve!