Name: Oil-Poached Tuna Salad
Yield: 4 Servings
Ingredients: 1 cup dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed; 1 lb. green and/or wax beans; 3 cups olive oil; 2 sprigs rosemary; 2 garlic cloves; 4 4-oz. 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; ¼ cup chopped fresh flat-leaf parsley; ¼ cup (or more) fresh lemon juice; 1 tsp. Dijon mustard; 2 Tbsp. chopped fresh dill plus small sprigs for serving; 1 cup small Sun Gold or cherry tomatoes, halved; ¾ cup Kalamata olives, pitted, halved; Kosher salt

Image may contain Plant Food Produce Dish and Meal

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Recipe notes