dinner · dairy-free
Albacore tuna conserva with marinated heirloom beans
Albacore loin gently poached in an herb and garlic-infused oil until just flaky and supple, served in chunks over sherry-vinegar marinated beans with good bread.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Salt the tuna and leave 30 minutes.
-
2
Warm the olive oil with the garlic, onion, fennel seed and herbs to about 70°C (160°F) and hold it there for 10 minutes to infuse.
-
3
Add the tuna and poach gently, moving the pan on and off the heat to keep it at 60-70°C (140-160°F), until it just starts to flake, 5-8 minutes. Cool in the oil.
-
4
Toss the beans with the sherry vinegar, extra-virgin oil, shallot and salt. Leave 20 minutes.
-
5
Spoon the beans onto plates, break the tuna over in chunks, drizzle with some of the poaching oil and add flaky salt and chili. Serve with toast.
