Ingredients for Oil-Poached Tuna Salad

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

• Sal kosher

• 450g green and/or wax beans

• 725ml olive oil

• 2 sprigs rosemary

• 2 dientes de ajo

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

• Pimienta negra recién molida

• 4 anchovies packed in oil, drained, finely chopped

• 1 chalota pequeña, finamente picada

• 1/4 taza de perejil fresco de hoja plana picado

• 1/4 cup (or more) fresh lemon juice

• 1 cucharadita de mostaza de Dijon

• 2 tablespoons chopped fresh dill plus small sprigs for serving

• 150g small Sun Gold or cherry tomatoes, halved

• 110g Kalamata olives, pitted, halved

• Un termómetro para freír

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.