A recipe for a salad of slow-cooked albacore and fresh shell beans.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Cut the albacore into inch-thick slices and place them in a small ovenproof dish. Season generously with salt and pepper. Put the red pepper flakes and fennel seed in a mortar or spice mill and make a rough powder. Sprinkle over the fish. Add the garlic and rosemary. Add oil to a depth of 1/2 inch, barely covering the fish.
- Cover the dish and place in the oven for 10 minutes. Remove from the oven, turn the slices over, then return to the oven for another 10 minutes. The albacore should be cooked through, but barely. Let the fish cool in its dish, uncovered. Store the fish in its cooking juices in the refrigerator for up to a week. Bring to room temperature to serve.
- To make the salad, toss the peppers, onion, pepper flakes, vinegar, garlic and olive oil in a large serving bowl. Season well with salt and pepper and stir in the basil, mint or marjoram. Add the shell beans, draining them well first, and the cooked albacore, broken into large pieces, and mix together. Serve with hard-boiled eggs, if you like.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 401 milligrams, Sugar 1 gram, TransFat 0 grams
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