Tonno con fagioli (tuna and cannellini beans)
by:
This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.
ingredients
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serves: 4
1 1/4 cups (225 g) dried cannellini beans (soaked in cold water overnight)
1 leaf bay
1 shallot (thinly sliced)
2 sprigs of thyme
1 clove garlic (peeled but left whole, plus 1 small garlic clove, crushed)
1/3 cup (85 ml) extra virgin olive oil (plus a little extra for serving)
3 tablespoons lemon juice
1 small red onion (thinly sliced)
3 tablespoons chopped flat-leaf parsley (plus extra for garnish)
Salt and freshly ground black pepper
TUNA CONFIT:
1 (10-oz/275-g) thick tuna loin steak
1 cups About 1/4 (300 ml) inexpensive olive oil
1 onion (thinly sliced)
2 cloves garlic (sliced)
2 leaves fresh or dried bay
1/4 small lemon (sliced)
1 large sprig of thyme
Servings Per Recipe: 4
Amount per Serving
Calories: 839
- Total Fat: 79.1 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Cholesterol: 9.2 mg
- Sodium: 296.5 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.5 g
- Sugars: 5.8 g
- Protein: 14.1 g
preparation
1. Make the tuna confit (if possible, make the confit the day before you plan to serve the dish, so you can leave it for 24 hours to allow all the flavors to permeate the fish): sprinkle a thin layer of salt in a shallow dish, lay the tuna on top, and cover it with another layer of salt. Set aside for 10 minutes. Now brush most of the salt off the fish and rinse it under cold water. Dry on paper towels, then cut it, if necessary, into pieces that will fit neatly in a single layer in a small saucepan.
2. Heat 3 tablespoons of the oil in the pan, add the onion and garlic, and fry gently for 5 minutes, until soft but not colored. Add the bay leaves, lemon slices, and thyme, put the tuna on top, and pour in the rest of the oil. lf the oil does not cover the fish, add a little more. Place the pan over a low heat and slowly bring the temperature of the oil up to 212°F (100°C). Remove the pan from the heat and let the tuna cool.
3. Drain the beans, tip them into a large pan, and add enough fresh water to cover them by about 1 inch (2.5 cm). Bring to a boil, then add the bay leaf, shallot, thyme sprigs, and the whole garlic clove. Simmer for about 45 minutes or until tender, replenishing with boiling water, if necessary, to make sure that the beans stay just covered.
4. Just as the beans are ready, return the tuna to a low heat and bring back up to 212°F (100°C). Drain the beans. Discard the bay leaf, thyme, and garlic, and tip the beans into a bowl. Toss with the extra virgin olive oil, crushed garlic, lemon juice, some salt, and plenty of freshly ground black pepper. Let cool slightly.
5. As soon as the tuna is back up to temperature, lift it out of the pan and let the excess oil drain away. Break the fish into chunky pieces and season them with 1/2 teaspoon each of salt and pepper.
6. Toss the red onion and parsley into the beans, then carefully stir in the tuna so that you don't break up the flakes too much. Spoon into a large serving bowl, drizzle a little extra olive oil over the top, and sprinkle with chopped parsley. Serve with plenty of crusty fresh bread.
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