Cannellini Bean and Tuna Conserva Salad with Giardiniera | James Beard Foundation

Name: Cannellini Bean and Tuna Conserva Salad with Giardiniera | James Beard Foundation
Total time: 90 min
Ingredients: 5 radishes, halved; 1 small carrot, peeled and cut into 4-inch strips; 1 stalk celery, cut into 4-inch strips; 1/2 red bell pepper, seeded and cut into 4-inch strips; 1/2 cup cauliflower, cut into bite-sized florets; 3 large cloves garlic, peeled and crushed; 3 sprigs oregano; 3 sprigs thyme; 1 1/2 cups Champagne vinegar; 3/4 cup plus 2 tablespoons water; 2 bay leaves; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds; 1 1/4 cups dried cannellini beans (or any other white bean); 10 cups water, divided; 2 sage leaves; 2 large cloves garlic, peeled; 1 1/2 tablespoons extra virgin olive oil; Coarse sea salt to taste; 2 cups light extra virgin olive oil; 4 whole garlic cloves, peeled; 2 sprigs thyme; 1/2 teaspoon whole black peppercorns; One 3-inch strip lemon peel (peeled with a vegetable peeler, without the white pith); 3/4 pound fresh albacore tuna, cut into two 6-ounce portions and brought to room temperature; 1/2 onion, thinly sliced; Freshly ground black pepper to taste

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"Every year Oregonians (and our kitchen) await the summer arrival of fresh Albacore tuna from the Oregon coast, and fortunately the fatty tuna freezes very well so we are able to employ it on the...

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Ingredients

5 radishes, halved
1 small carrot, peeled and cut into 4-inch strips
1 stalk celery, cut into 4-inch strips
1/2 red bell pepper, seeded and cut into 4-inch strips
1/2 cup cauliflower, cut into bite-sized florets
3 large cloves garlic, peeled and crushed
3 sprigs oregano
3 sprigs thyme
1 1/2 cups Champagne vinegar
3/4 cup plus 2 tablespoons water
2 bay leaves
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 1/4 cups dried cannellini beans (or any other white bean)
10 cups water, divided
2 sage leaves
2 large cloves garlic, peeled
1 1/2 tablespoons extra virgin olive oil
Coarse sea salt to taste
2 cups light extra virgin olive oil
4 whole garlic cloves, peeled
2 sprigs thyme
1/2 teaspoon whole black peppercorns
One 3-inch strip lemon peel (peeled with a vegetable peeler, without the white pith)
3/4 pound fresh albacore tuna, cut into two 6-ounce portions and brought to room temperature
1/2 onion, thinly sliced
Freshly ground black pepper to taste