Confit tuna with white beans, celery and radicchio recipe | Gourmet Traveller

Ingredients

• 900 kg skinless yellowfin tuna, cut into 5cm cubes
• 2 fresh bay leaves
• 2 tarragon sprigs
• 1 tbsp fennel seeds
• 1 tbsp white peppercorns
• 1 star anise
• Thinly peeled rind of 1 orange
• 1 tbsp coarse sea salt
• 400 gm dried cannellini beans, soaked overnight in cold water (2 cups)
• 1 1/2 litres mild-flavoured extra-virgin olive oil
• 1 Spanish onion, thinly shaved
• 3 celery stalks, finely diced
• ½ radicchio, coarsely torn
• 1 cup (firmly packed) young celery leaves
• 1 cup (firmly packed) flat-leaf parsley leaves
• To taste: aged red wine vinegar