Oil-Poached Tuna Salad
Oil-Poached Tuna Salad is a flavorful French French Receipes dish prepared with quality ingredients. Bring flageolet beans and 4 cups water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50-60 minutes; season with salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring flageolet beans and 4 cups water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50-60 minutes; season with salt.
Let beans cool; drain.
Transfer to a medium bowl. (Do not cook canned beans.).
Cook green beans in another large saucepan of boiling salted water until crisp-tender, about 5 minutes.
Drain and transfer to a colander set in a bowl of ice water.
Let cool; drain and set aside.
Wipe saucepan dry.
Heat oil, rosemary, and garlic in same saucepan over medium-low heat until deep-fry thermometer registers 160°F.
Season tuna with salt and pepper and cook in oil until opaque except for a bit of pink in the center, about 4 minutes per side.
Using a slotted spatula, transfer tuna to a plate.
Let poaching oil cool, then remove rosemary and garlic.
Set aside 1/4 cup oil.
Whisk anchovies, shallot, parsley, lemon juice, mustard, chopped dill, and reserved poaching oil in a small bowl; season with salt, pepper, and more lemon juice, if desired.
Add some vinaigrette to bowl with flageolet beans and toss to coat.
Break tuna into large pieces and arrange on a platter with flageolet and green beans, tomatoes, and olives.
Top with a few dill sprigs and serve with remaining vinaigrette alongside.
DO AHEAD: Tuna can be made 1 day ahead.
Return fish to cooled oil, cover, and chill.
Serve at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
