Oil-Poached Tuna Salad

Ingredients

• 16 ounce ahi tuna steak thick ( 1" )
• 4  anchovy packed in oil, drained, finely chopped
• 4 servings pepper black freshly ground
• 1 cup cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 2 tablespoons optional: dill fresh chopped for serving
• 0.3 cup parsley fresh chopped
• 2  garlic clove 
• 0.8 cup kalamata olives pitted halved
• 4 servings kosher salt 
• 0.3 cup juice of lemon fresh ()
• 1 cup navy beans dried rinsed drained canned
• 3 cups olive oil 
• 2 sprigs rosemary 
• 1 small shallots finely chopped
• 1 pound turtle beans green

Equipment

• bowl
• sauce pan
• whisk
• spatula
• colander

Directions

1. Bring flageolet beans and 4 cups waterto a boil in a large saucepan, reduce heat,and simmer until beans are tender, 50-60minutes; season with salt.
2. Let beans cool;drain.
3. Transfer to a medium bowl. (Do notcook canned beans.)
4. Cook green beans in another largesaucepan of boiling salted water until crisp-tender,about 5 minutes.
5. Drain and transferto a colander set in a bowl of ice water.
6. Letcool; drain and set aside. Wipe saucepan dry.
7. Heat oil, rosemary, and garlic in samesaucepan over medium-low heat until deep-frythermometer registers 160°F. Seasontuna with salt and pepper and cook in oiluntil opaque except for a bit of pink in thecenter, about 4 minutes per side. Using aslotted spatula, transfer tuna to a plate.
8. Letpoaching oil cool, then remove rosemaryand garlic. Set aside 1/4 cup oil.
9. Whisk anchovies, shallot, parsley,lemon juice, mustard, chopped dill, andreserved poaching oil in a small bowl;season with salt, pepper, and more lemonjuice, if desired.
10. Add some vinaigrette tobowl with flageolet beans and toss to coat.
11. Break tuna into large pieces and arrangeon a platter with flageolet and green beans,tomatoes, and olives. Top with a few dillsprigs and serve with remaining vinaigrettealongside.
12. DO AHEAD: Tuna can be made 1 dayahead. Return fish to cooled oil, cover, andchill.
13. Serve at room temperature.