Name: Confit tuna and beans
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8
Ingredients: 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

Confit tuna and beans

Australian Gourmet Traveller recipe for confit tuna and beans.

Serves 8

Prep

20M

Cook

1H 50M

Total

2H 10M

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This is a much-improved version of canned tuna meets those fantastic French jars of beans in oil. Don’t forget the squeeze of lemon as it makes all the difference. You’ll need to begin this recipe a day ahead.

Ingredients

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

Main

1.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.

Drink Suggestion: Fruity grenache rosé. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Geraldine Muñoz

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Ingredients

Method

Main

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