Oil-Poached Tuna Salad

Name: Oil-Poached Tuna Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bigeye or albacore tuna steaks (about 1 thick); 4 anchovies packed in oil, drained, finely chopped; 4 servings Freshly ground black pepper; 237 milliliters Sun Gold or cherry tomatoes, halved; 1 teaspoon Dijon mustard; 2 Tbsps chopped fresh dill plus small sprigs for serving; 59 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves; 177 milliliters Kalamata olives, pitted, halved; 4 servings Kosher salt; 59 milliliters (or more) fresh lemon juice; 237 milliliters dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed; 710 milliliters olive oil; 2 sprigs rosemary; 1 small shallot, finely chopped; 454 grams green and/or wax beans

Oil-Poached Tuna Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 472 calories, 35g of protein, and 27g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, rosemary, lemon juice, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Bring flageolet beans and 4 cups waterto a boil in a large saucepan, reduce heat,and simmer until beans are tender, 50-60minutes; season with salt.

Ingredients you will need

Beans

Salt

Equipment you will use

Sauce Pan

Let beans cool;drain.

Ingredients you will need

Beans

Transfer to a medium bowl. (Do notcook canned beans.)

Ingredients you will need

Canned Beans

Equipment you will use

Bowl

Cook green beans in another largesaucepan of boiling salted water until crisp-tender,about 5 minutes.

Ingredients you will need

Green Beans

Water

Drain and transferto a colander set in a bowl of ice water.

Ingredients you will need

Water

Equipment you will use

Colander

Bowl

Letcool; drain and set aside. Wipe saucepan dry.

Equipment you will use

Sauce Pan

Heat oil, rosemary, and garlic in samesaucepan over medium-low heat until deep-frythermometer registers 160°F. Seasontuna with salt and pepper and cook in oiluntil opaque except for a bit of pink in thecenter, about 4 minutes per side. Using aslotted spatula, transfer tuna to a plate.

Ingredients you will need

Salt And Pepper

Rosemary

Garlic

Tuna

Cooking Oil

Equipment you will use

Spatula

Letpoaching oil cool, then remove rosemaryand garlic. Set aside 1/4 cup oil.

Ingredients you will need

Garlic

Cooking Oil

Whisk anchovies, shallot, parsley,lemon juice, mustard, chopped dill, andreserved poaching oil in a small bowl;season with salt, pepper, and more lemonjuice, if desired.

Ingredients you will need

Lemon Juice

Anchovies

Mustard

Parsley

Shallot

Pepper

Dill

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add some vinaigrette tobowl with flageolet beans and toss to coat.

Ingredients you will need

Vinaigrette

Beans

Break tuna into large pieces and arrangeon a platter with flageolet and green beans,tomatoes, and olives. Top with a few dillsprigs and serve with remaining vinaigrettealongside.

Ingredients you will need

Green Beans

Tomato

Olives

Tuna

DO AHEAD: Tuna can be made 1 dayahead. Return fish to cooled oil, cover, andchill.

Ingredients you will need

Fish

Tuna

Cooking Oil

Serve at room temperature.

Equipment

Ingredients

Servings:

454grams

bigeye or albacore tuna steaks (about 1" thick)4

anchovies packed in oil, drained, finely chopped 4servings

Freshly ground black pepper 237milliliters

Sun Gold or cherry tomatoes, halved 1teaspoon

Dijon mustard 2Tbsps

chopped fresh dill plus small sprigs for serving 59milliliters

chopped fresh flat-leaf parsley 2

garlic cloves 177milliliters

Kalamata olives, pitted, halved 4servings

Kosher salt 59milliliters

(or more) fresh lemon juice 237milliliters

dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed 710milliliters

olive oil 2sprigs

rosemary 1small

shallot, finely chopped 454grams

green and/or wax beans

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.