Confit tuna and beans

AT A GLANCE

  • Serves 8 people

  • 500 ml (2 cups) extra-virgin olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 4 thyme sprigs
  • Pinch of fennel seeds
  • 200 gm (1 cup) each of dried borlotti and cannellini beans, soaked overnight in cold water, drained
  • 1 kg piece of skinless tuna, cut into 3cm pieces
  • 200 gm baby green beans
  • To serve: lemon wedges
01   Heat 1 tbsp olive oil in a large flameproof casserole over medium heat. Add carrot, celery, onion, thyme and fennel seeds and sauté over medium heat until vegetables just soften (5-7 minutes). Add drained beans, remaining olive oil and 500ml water and bring to the simmer. Reduce heat to low, cover and cook until beans are just tender (1-1½ hours). Add tuna and green beans and cook until beans are tender and tuna is cooked (4-5 minutes). Season to taste and serve immediately with lemon wedges.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

BEN DEARNLEY AND GERALDINE MUNOZ

Drinking Suggestion:

FRUITY GRENACHE ROSÉ. , suggested by MAX ALLEN

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