Salad of yellowfin tuna confit with cannellini beans Recipe - Los Angeles Times
The last time I watched a football game all the way through, I lived in Baltimore, wore a Brownie uniform on Thursdays, and rooted for the local team -- the Colts. In those days we marked the Super...
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Ingredients
- 1 pound yellowfin tuna fillet, cut 1 1/2 to 2 inches thick
- Salt
- pepper
- 4 fresh bay leaves
- 1 tablespoon whole black peppercorns
- 2 chiles de arbol
- Zest of 2 Meyer lemons, divided
- 3 cups olive oil, divided
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 large red onion, julienned
- 1 bunch parsley, minced
- Juice of 1 Meyer lemon
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