Tuna Salad

Recipe by Dawn Perry and photo by Gentl Hyers, www.bonappetit.com.

Omega-3 fatty acids are a vital component to a healthy diet. Tuna, as well as salmon, sardines and mackerel, are rich in omega-3 fatty acids, which can help protect against dry eyes, macular degeneration and even cataracts, and prevent or delay the onset of age-related hearing loss. Fish oil is the most famous source of omega-3 fatty acids, but they’re also available in plant-based foods like walnuts, flaxseed, chia seeds, and more.

Ingredients

1 cup dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed

1 pound green and/or wax beans

3 cups olive oil

2 sprigs rosemary

2 garlic cloves

4 four-ounce bigeye or albacore tuna steaks (about 1” thick)

Freshly ground black pepper

4 anchovies packed in oil, drained, finely chopped

1 small shallot, finely chopped

¼ cup chopped fresh flat-leaf parsley

¼ cup (or more) fresh lemon juice

1 tsp. Dijon mustard

2 tbsp. chopped fresh dill plus small sprigs for serving

1 cup small Sun Gold or cherry tomatoes, halved

¾ cup Kalamata olives, pitted, halved

Kosher salt

Special Equipment

A deep-fry thermometer

Instructions

1. Bring flageolet beans and 4 cups water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50–60 minutes; season with salt. Let beans cool;