Olive oil-Poached Tuna with Greek Lima Beans

May 11, 2010 9:09:42 AM PDT
Recipe from Chef BannosTUNA:
  • 1 2lbs. Tuna Loin cut into 2" pieces
  • 2 Tablespoons Fennel Pollen
  • 1 Tablespoon Fennel Seeds
  • 2 Quarts Olive Oil
  • 5 Bay Leaves
  • 1 Head of Garlic
  • 1 Tablespoon Chili Flakes
  • Parsley stems
  • 1 Lemon Peel
  • 4 Sprigs of Thyme
  • Season Tuna with salt and pepper, fennel pollen and fennel seeds. Add other ingredients to Olive Oil and submerge the tuna. Cook at 275 degrees for 30 minutes.

    BEANS:

  • 2 Quarts Greek Lima Beans
  • 3 Sprigs Rosemary
  • 4 sprigs Sage
  • Parsley
  • 1 Onion
  • 1 Carrot
  • 1 Celery
  • 1 Head Garlic
  • 3/4 lbs. Pancetta cut into large pieces
  • Water to double the amount of beans
  • Bring all ingredients to boil and put in oven 350° for 1 hour
  • DRESSING:

  • 1 red onion shaved thin
  • parsley rough chopped
  • dried oregano
  • 1 cup reserved tuna oil
  • lemon juice
  • Drain beans and toss with tuna and dressing.


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