Dining and Cooking
Chefs’ Collections

Slow-Cooked Albacore and Fresh Shell Bean Salad

A recipe for a salad of slow-cooked albacore and fresh shell beans.

Ingredients

For the slow-cooked albacore:

  • 1 pound skinless albacore fillet
  • Salt and pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon fennel seed
  • 3 garlic cloves, roughly chopped
  • 1 small rosemary sprig
  • ½ cup olive oil, approximately

For the salad:

  • 1 cup finely diced red and yellow bell pepper
  • ½ cup finely diced sweet white or red onion
  • A pinch of red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, smashed to a paste with a little salt
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon chopped basil or mint, or 1 teaspoon chopped marjoram
  • 2 cups cooked shell beans (from about 2 pounds in the pod)
  • 2 or 3 hard-boiled eggs, shelled and halved, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      659 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 0 grams sugars; 44 grams protein; 137 milligrams cholesterol; 382 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings.

Preparation

  1. Heat oven to 350 degrees. Cut the albacore into inch-thick slices and place them in a small ovenproof dish. Season generously with salt and pepper. Put the red pepper flakes and fennel seed in a mortar or spice mill and make a rough powder. Sprinkle over the fish. Add the garlic and rosemary. Add oil to a depth of 1/2 inch, barely covering the fish.
  2. Cover the dish and place in the oven for 10 minutes. Remove from the oven, turn the slices over, then return to the oven for another 10 minutes. The albacore should be cooked through, but barely. Let the fish cool in its dish, uncovered. Store the fish in its cooking juices in the refrigerator for up to a week. Bring to room temperature to serve.
  3. To make the salad, toss the peppers, onion, pepper flakes, vinegar, garlic and olive oil in a large serving bowl. Season well with salt and pepper and stir in the basil, mint or marjoram. Add the shell beans, draining them well first, and the cooked albacore, broken into large pieces, and mix together. Serve with hard-boiled eggs, if you like.

About 1 hour

Dining and Cooking