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

• Sal kosher

• 450g green and/or wax beans

• 725ml olive oil

• 2 ramos de alecrim

• 2 dentes de alho

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

• Pimenta preta moída na hora

• 4 anchovies packed in oil, drained, finely chopped

• 1 chalota pequena, finamente picada

• 1/4 xícara de salsinha fresca de folha lisa picada

• 1/4 cup (or more) fresh lemon juice

• 1 colher de chá de mostarda Dijon

• 2 tablespoons chopped fresh dill plus small sprigs for serving

• 150g small Sun Gold or cherry tomatoes, halved

• 110g Kalamata olives, pitted, halved

• Um termômetro para fritura profunda

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.