OIL-POACHED TUNA SALAD

Oil-Poached Tuna Salad image

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 18

1 cup dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed
Kosher salt
1 pound green and/or wax beans
3 cups olive oil
2 sprigs rosemary
2 garlic cloves
4 4-ounce 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
1 cup small Sun Gold or cherry tomatoes, halved
3/4 cup Kalamata olives, pitted, halved
Special Equipment
A deep-fry thermometer

Steps:

Bring flageolet beans and 4 cups 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 160°F. Season tuna with salt and pepper and cook in oil until opaque except for a bit of pink in the center, 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.