Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Fruity grenache rosé.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×