Three Bean Winter Panzanella Salad with Preserved Tuna - SippitySup

Ingredients

• 1 (15 oz) can great northern white beans, drained and rinsed
• 1 pound tuna steak (1 ½ inch thick)
• 1 tablespoon kosher salt
• 1 tablespoon fresh thyme leaves
• 4 clove garlic, peeled and roughly chopped
• 1 teaspoon crushed red pepper (to taste)
• 5 anchovy filets
• 1 teaspoon black peppercorns
• 3 cup olive oil, or more if necessary, plus one tbsp
• 1 (15oz) can cranberry or other red bean, drained and rinsed
• salt
• 1 sprig fresh thyme
• 1 pound fresh green beans
• 1 medium shallot
• ¼ cup red wine vinegar
• salt and pepper, to taste
• ½ cup of the reserved tuna oil
• 2 cup cherry or grape tomatoes
• 2 tablespoon more of the reserved tuna oil, plus more if necessary
• 2 clove garlic, thinly sliced
• ½ slightly stale french baguette, cut into 1 inch cubes
• 1 bunch bitter greens (such as dandelion, mustard or radicchio)
• 1 small red onion, cut into slivers
• 1 cup anchovy aioli (optional – see recipe section)