AT A GLANCE
If canned tuna just doesn't cut it for you try this - technically similar but worlds apart on the flavour front. The tuna and beans are stored in the flavoured oil, where they last for weeks, ready to drain and mix with salad leaves for a quick meal. You'll need to begin this recipe a day ahead to salt the fish and soak the beans.
|01||Combine tuna in a large non-reactive roasting pan with the herbs, spices, rind and salt, mixing well, then cover with plastic wrap and refrigerate overnight.|
|02||Preheat oven to 80C (or lowest setting). Drain beans, add to tuna, pour in enough oil to cover tuna, then cover pan with non-stick baking paper and foil. Cook until beans are tender and tuna is cooked through (1½ hours), cool to room temperature, then refrigerate.|
|03||To serve, remove tuna and beans from oil with a slotted spoon and place in a large bowl. Add onion, celery, radicchio, celery leaves and parsley and season to taste. Drizzle with vinegar and more confit oil if required, toss to combine and serve.|