Name: Oil-Poached Tuna Salad
Yield: Makes 4 servings
Ingredients: 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; A deep-fry thermometer

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Oil-Poached Tuna SaladGentl & Hyers

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.

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