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Confit tuna and beans

You'll need

500 ml (2 cups) extra-virgin olive oil 2 carrots, diced 2 celery stalks, diced 1 onion, diced 4 thyme sprigs Pinch of fennel seeds 200 gm (1 cup) each of dried borlotti and cannellini beans, soaked overnight in cold water, drained 1 kg piece of skinless tuna, cut into 3cm pieces 200 gm baby green beans To serve: lemon wedges


  • 01
  • Heat 1 tbsp olive oil in a large flameproof casserole over medium heat. Add carrot, celery, onion, thyme and fennel seeds and sauté over medium heat until vegetables just soften (5-7 minutes). Add drained beans, remaining olive oil and 500ml water and bring to the simmer. Reduce heat to low, cover and cook until beans are just tender (1-1½ hours). Add tuna and green beans and cook until beans are tender and tuna is cooked (4-5 minutes). Season to taste and serve immediately with lemon wedges.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fruity grenache rosé.

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