Three Bean Winter Panzanella Salad with Preserved Tuna

Name: Three Bean Winter Panzanella Salad with Preserved Tuna
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 cloves garlic, peeled and roughly chopped; 1 teaspoon crushed red pepper (to taste); 5 anchovy filets; 1 teaspoon black peppercorns; 3 cups 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; pepper; ½ cup of the reserved tuna oil; 2 cups cherry or grape tomatoes; 2 tablespoons more of the reserved tuna oil, plus more if necessary; 2 cloves 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 â€“ see recipe section)

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