Tuna Confit with Warm Bean Salad

Photo by Howard L. Puckett
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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