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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Tuna Confit With Warm Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions