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1
Salt the tuna generously and put it in a deep bowl with the thyme, garlic, fennel seeds, chili pods, and peppercorns.
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2
Use your own intuition for amounts of these ingredients.
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3
Cover with 3 cups of olive oil and refrigerate for several hours, or preferably overnight.
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4
To cook, transfer everything to a heavy-bottomed nonreactive pot and heat slowly over medium heat.
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5
When the oil is warm, lower the heat and continue cooking for 12 to 15 minutes, turning the fish over occasionally for even heating.
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6
Probe the tuna with a paring knife to check for donenessit should still be slightly pink at the center.
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7
Remove the tuna from the oil and cool, reserving the oil.
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8
It is now ready to eat, or it can be refrigerated in the oil and stored for up to 5 days.
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9
Remove the shell beans from their pods and simmer the beans in enough water to cover by 1 inch.
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10
Add a little salt, a thyme branch, and a splash of olive oil, and cook until tender, about 30 minutes.
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11
Let the beans cool in their cooking liquid.
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12
The shell beans can be cooked several hours in advance and kept at room temperature.
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13
Top and tail the green beans and parboil in rapidly boiling salted water for 2 minutes.
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14
Drain and spread on a baking sheet to cool.
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15
Make a vinaigrette in a small bowl with the diced shallot, red wine vinegar, and 1/2 teaspoon salt.
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16
Whisk in 1/2 cup of the confit oil and add freshly ground black pepper.
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17
Taste and add more salt and vinegar, if necessary.
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18
Drain the shell beans and toss with the green beans in the vinaigrette.
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19
Arrange on a platter with the tuna, broken into pieces, over the top.
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20
Serve with aioli alongside, or thin the sauce with a little water and drizzle it over everything.
