Taking inspiration from Middle Eastern and Mediterranean flavors, Albacore tuna is first rubbed with citrus and mild Syrian chile, then submerged in olive oil with aromatics. Choose an oven-proof cooking vessel that keeps the tuna snug, such as a glass baking dish, small skillet, or even a loaf pan. The smaller the dish, the less olive oil you’ll need. Combine leftover tuna with the beans and pile on thick slices of multigrain toast for lunch the next day.
1 teaspoon finely zested orange peel
1 teaspoon Aleppo pepper (substitute with ½ teaspoon sweet paprika and a pinch of cayenne)
Salt and freshly ground black pepper
1 portion albacore tuna (8 to 10 ounces), cut into 1-inch chunks
3 tablespoons pitted and sliced kalamata olives, divided
3 cloves garlic, smashed and coarsely chopped
1 sprig of rosemary
1 bay leaf
Extra virgin olive oil, as needed
1 (15-ounce) can white beans, preferably cannellini, drained and rinsed
¼ cup finely diced red onion
2 tablespoons finely chopped fresh parsley
1 tablespoon freshly squeezed orange juice
Salt and freshly ground pepper
Crusty bread for serving
Preheat oven to 350°F with a rack in the center of the oven.
In a small bowl, combine the orange zest, Aleppo pepper, and ½ teaspoon each salt and black pepper. Rub all over the tuna.
Place the tuna into a small baking dish. Nestle in 2 tablespoons of the olives, garlic, rosemary, and bay leaf and pour enough olive oil to just cover the fish. Cover the pan with aluminum foil and cook for 12 to 20 minutes, until the tuna is firm but slightly rare in the center. Let the fish rest for 5 to 10 minutes. It will continue to cook in the hot oil. Season with more salt and pepper to taste.
Mix Bean Salad
Meanwhile, in a medium bowl, combine the white beans, red onion, parsley, orange juice, and the remaining olives. Add 2 tablespoons of the warm olive oil, stirring to combine. Season with salt and pepper to taste.
Transfer the tuna and remaining oil to a shallow bowl and serve with the bean salad and crusty bread for dipping.