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Tuna Confit with Warm Bean Salad

  • 6servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B2, B6, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ahi tuna, cut into chunks

  2. 2 teaspoons kosher salt

  3. 2 garlic cloves, minced

  4. 2 teaspoons fresh thyme

  5. 1/2 teaspoon fennel seeds

  6. 8 black peppercorns

  7. 2 dried red arbol chile peppers*

  8. 3 1/4 cups olive oil, divided

  9. 1 cup chopped onion

  10. 2 (15 1/2-ounce) cans chickpeas, undrained

  11. 1 cup tightly packed fresh baby spinach

  12. 1/4 teaspoon kosher salt

  13. 1/4 teaspoon freshly ground black pepper

  14. 1/4 cup roasted red bell pepper strips

  15. 1/4 cup pimiento-stuffed olives

  16. 2 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  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 200° 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.

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