Three Bean Winter Panzanella Salad with Preserved Albacore Tuna

Ingredients

• 1 pound albacore tuna steak (1 1/2 inch thick)
• 1 tbsp salt
• 1 tbsp fresh thyme leaves
• 4 cloves garlic, peeled and roughly chopped
• 1 tbsp fennel seeds
• 1 tsp red pepper flakes
• 4–5 anchovy filets
• 1 tsp black peppercorns
• 3 cups or more olive oil, plus one tbsp
• 1/2 pound fresh cranberry beans
• 1/2 pound great northern white beans
• salt
• 1 sprig fresh thyme
• 1 pound fresh green beans
• 1 medium shallot
• 1/4 cup red wine vinegar
• 1/4 cup of the reserved tuna oil
• pepper
• 2 cups cherry or grape tomatos
• olive oil
• 2–4 tbsps more of the reserved tuna oil
• 2 garlic cloves, thinly sliced
• 1/2 slightly stale French baguette, cut into 1 inch cubes
• 1 bunch bitter greens (such as dandelion, mustard or radicchio)
• 1 red onion, cut into slivers
• 1 cup anchovy aioli (optional – see recipe)