Tuna Confit With Warm Bean Salad Recipe

Name: Tuna Confit With Warm Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ahi tuna, cut into chunks; 2 teaspoons kosher salt; 2 garlic cloves, minced; 2 teaspoons fresh thyme; 1/2 teaspoon fennel seeds; 8 black peppercorns; 2 dried red arbol chile peppers*; 3 1/4 cups olive oil, divided; 1 cup chopped onion; 2 (15 1/2-ounce) cans chickpeas, undrained; 1 cup tightly packed fresh baby spinach; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup roasted red bell pepper strips; 1/4 cup pimiento-stuffed olives; 2 tablespoons fresh lemon juice

Servings: persons

1 pound ahi tuna, cut into chunks
2 teaspoons kosher salt
2 garlic cloves, minced
2 teaspoons fresh thyme
1/2 teaspoon fennel seeds
8 black peppercorns
2 dried red arbol chile peppers*
3 1/4 cups olive oil, divided
1 cup chopped onion
2 (15 1/2-ounce) cans chickpeas, undrained
1 cup tightly packed fresh baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup roasted red bell pepper strips
1/4 cup pimiento-stuffed olives
2 tablespoons fresh lemon juice

1
Place fish in an 8- x 8-inch baking dish; rub with 2 teaspoons salt, garlic, thyme, and fennel. Arrange peppercorns and chile peppers in dish. Pour 1/4 cup oil over fish mixture. Cover and chill 8 hours.
2
Add just enough remaining olive oil to cover fish (about 3 cups).
3
Bake at 200u00b0 1 hour and 15 minutes or until fish flakes with a fork. Cool; remove fish from pan, reserving oil mixture.
4
Heat 2 tablespoons reserved oil mixture in a large nonstick skillet over medium-low heat. Add onion; cook 15 minutes or until golden, stirring often.
5
Drain chickpeas, reserving 1/3 cup liquid. Add chickpeas, spinach, reserved chickpea liquid, 1/4 teaspoon salt, and black pepper to onion mixture. Cook onion mixture 7 to 10 minutes or until thoroughly heated and spinach is wilted, stirring occasionally. Serve fish over spinach mixture. Top each serving evenly with red bell pepper strips, olives, lemon juice, and 1 teaspoon reserved oil mixture.
6
*If you can't find red arbol chile peppers, you can substitute cayenne or serrano peppers.

2125

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound ahi tuna, cut into chunks, 2 teaspoons kosher salt, 2 garlic cloves, minced, 2 teaspoons fresh thyme, and more.

Yes, Tuna Confit With Warm Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Confit With Warm Bean Salad

How did you like this recipe?

Frequently Asked Questions