Oil-Poached Tuna Salad

Ingredients for Oil-Poached Tuna Salad

• 240ml dried flageolet or navy beans, soaked overnight, drained, or one 425g can navy beans, rinsed

• Kosher salt

• 450g green and/or wax beans

• 725ml olive oil

• 2 sprigs rosemary

• 2 garlic cloves

• 110g bigeye or albacore tuna steaks (about 1" thick)

• Freshly ground black pepper

• 4 anchovies packed in oil, drained, finely chopped

• 1 small shallot, finely chopped

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 cup (or more) fresh lemon juice

• 1 teaspoon Dijon mustard

• 2 tablespoons chopped fresh dill plus small sprigs for serving

• 240ml small Sun Gold or cherry tomatoes, halved

• 180ml Kalamata olives, pitted, halved

• A deep-fry thermometer

How to make Oil-Poached Tuna Salad

Bring flageolet beans and 950ml water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50-60 minutes; season with salt. Let beans cool; drain. Transfer to a medium bowl. (Do not cook canned beans.)

Cook green beans in another large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain and transfer to a colander set in a bowl of ice water. Let cool; drain and set aside. Wipe saucepan dry.

Heat oil, rosemary, and garlic in same saucepan over medium-low heat until deep-fry thermometer registers 71°C. Season tuna with salt and pepper and cook in oil until opaque except for a bit of pink in the centre, about 4 minutes per side. Using a slotted spatula, transfer tuna to a plate. Let poaching oil cool, then remove rosemary and garlic. Set aside 1/4 cup oil.

Whisk anchovies, shallot, parsley, lemon juice, mustard, chopped dill, and reserved poaching oil in a small bowl; season with salt, pepper, and more lemon juice, if desired. Add some vinaigrette to bowl with flageolet beans and toss to coat.

Break tuna into large pieces and arrange on a platter with flageolet and green beans, tomatoes, and olives. Top with a few dill sprigs and serve with remaining vinaigrette alongside.

DO AHEAD: Tuna can be made 1 day ahead. Return fish to cooled oil, cover, and chill. Serve at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.