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:
DRESSING:
Drain beans and toss with tuna and dressing.
Olive oil-Poached Tuna with Greek Lima Beans
TUNA:
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
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
1 red onion shaved thin
parsley rough chopped
dried oregano
1 cup reserved tuna oil
lemon juice
