Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tuna Confit with Beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tuna Confit with Beans

    • Preparation time: 30 minutes plus chilling overnight
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes plus chilling overnight 25 minutes


    • Salt and freshly ground pepper
    • 450g tuna steak, cut into 4cm slices
    • Sprigs of thyme
    • Garlic cloves, crushed but not peeled
    • Fennel seeds
    • Dried chillies
    • Peppercorns
    • 675ml extra virgin olive oil
    • 450g fresh or 410g can of borlotti beans
    • 450g green beans
    • 1 medium shallot, finely diced
    • 2 tablespoons red wine vinegar


    1. Salt the tuna generously and put in a deep bowl with the thyme, garlic, fennel seeds, chillies and peppercorns. Let your own taste dictate the quantities. Cover with the oil and refrigerate for several hours, preferably overnight.
    2. To cook, transfer everything to a heavy-bottomed non-reactive pan and place over a medium heat. When the oil is warm, lower the heat and continue cooking for 12-15 minutes, turning the fish over occasionally so it is evenly heated. It should still be slightly pink at the centre when done. Remove from the pan and cool. Reserve the oil. It is now ready to eat, or can be stored in the fridge for up to five days.
    3. If using fresh borlotti beans, shell and simmer in enough water to cover them by 2.5cm. Add a little salt, a thyme sprig and a splash of oil, and cook until tender (about 30 minutes). Let the beans cool in their cooking liquid. If using canned beans, drain, rinse well and set aside. Top and tail the green beans and parboil in rapidly boiling salted water for two minutes. Drain and spread on a baking sheet to cool.
    4. Make a vinaigrette with the diced shallot, red wine vinegar and 1/2 teaspoon salt. Whisk in 100ml of the confit oil and add freshly ground pepper. Taste and add more salt and vinegar if necessary.
    5. If you have cooked fresh borlotti beans, drain them. Toss the borlotti beans with the green beans in the vinaigrette. Then arrange on a platter with the tuna, broken into pieces, over the top, Serve with some aïoli (garlic mayonnaise) on the side, or thinned with a little water and drizzled over everything.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars