Confit Tuna with White Beans, Celery and Radicchio


Australian Gourmet Traveller recipe for confit tuna with white beans, celery and radicchio.

What you will need

900 kg skinless yellowfin tuna, cut into 5cm cubes

2 fresh bay leaves

2 tarragon sprigs

1 tbsp fennel seeds

1 tbsp white peppercorns

1 star anise

Thinly peeled rind of 1 orange

1 tbsp coarse sea salt

400 gm (2 cups) dried cannellini beans, soaked overnight in cold water

1.5 litres mild-flavoured extra-virgin olive oil

1 Spanish onion, thinly shaved

3 celery stalks, finely diced

½ radicchio, coarsely torn

1 cup (firmly packed) young celery leaves

1 cup (firmly packed) flat-leaf parsley leaves

To taste: aged red wine vinegar


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