Oil-Poached Tuna Salad
"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...."
INGREDIENTS
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1 cup dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed
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Kosher salt
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1 pound green and/or wax beans
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3 cups olive oil
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2 sprigs rosemary
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2 garlic cloves
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4 4-ounce bigeye or albacore tuna steaks (about 1" thick)
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Freshly ground black pepper
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4 anchovies packed in oil, drained, finely chopped
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1 small shallot, finely chopped
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1/4 cup chopped fresh flat-leaf parsley
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1/4 cup (or more) fresh lemon juice
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1 teaspoon Dijon mustard
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2 tablespoons chopped fresh dill plus small sprigs for serving
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1 cup small Sun Gold or cherry tomatoes, halved
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3/4 cup Kalamata olives, pitted, halved
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