4 anchovies packed in oil, drained, finely chopped
4 servings pepper black freshly ground
1 cup cherry tomatoes halved
1 teaspoon dijon mustard
2 tablespoons dill plus sprigs fresh chopped for serving
0.3 cup flat-leaf parsley fresh chopped
2 garlic cloves
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 and/or wax beans green
Equipment
bowl
sauce pan
whisk
spatula
colander
Directions
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.
Let beans cool;drain.
Transfer to a medium bowl. (Do notcook canned beans.)
Cook green beans in another largesaucepan of boiling salted water until crisp-tender,about 5 minutes.
Drain and transferto a colander set in a bowl of ice water.
Letcool; drain and set aside. Wipe saucepan dry.
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.
Letpoaching oil cool, then remove rosemaryand garlic. Set aside 1/4 cup oil.
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.
Add some vinaigrette tobowl with flageolet beans and toss to coat.
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.
DO AHEAD: Tuna can be made 1 dayahead. Return fish to cooled oil, cover, andchill.
