Tuna Confit with Warm Bean Salad

Ingredients

• 2 garlic cloves, minced
• 2 dried red arbol chile peppers*
• 1 cup tightly packed fresh baby spinach
• ¼ cup pimiento-stuffed olives
• ¼ teaspoon freshly ground black pepper
• 2 (15 1/2-ounce) cans chickpeas, undrained
• 2 teaspoons kosher salt
• + 9 more ingredients
• • ½ teaspoon fennel seeds
  • ¼ teaspoon kosher salt
  • ¼ cup roasted red bell pepper strips
  • 2 tablespoons fresh lemon juice
  • 8 black peppercorns
  • 2 teaspoons fresh thyme
  • 1 cup chopped onion
  • 3 ¼ cups olive oil, divided
  • 1 pound ahi tuna, cut into chunks

Place fish in an 8- x 8-inch baking dish; rub with 2 teaspoons salt, garlic, thyme, and fennel. Arrange peppercorns and chile peppers in dish. Pour 1/4 cup oil over fish mixture. Cover and chill 8 hours.Add just enough remaining olive oil to cover fish (about 3 cups).Bake at 200° 1 hour and 15 mi...

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