Warm Tuna And Bean Salad

• 3/4 pound best quality tuna, about 2 inches thick
• 5 thyme sprigs
• 1 garlic clove
• About 1/3 cup olive oil
• Salt
• 12 baby potatoes, boiled with skins on, until tender
• 7 ounces thin green beans, topped and blanched in salted water
• 8 ounces cranberry beans, shelled (about 3/4 cup shelled) and blanched in salted water until just tender or dried cranberry beans (see note in Step 4)
• 4 teaspoons sherry vinegar
• Freshly ground black pepper

1. Place the tuna in a saucepan, just large enough to hold it (see the slideshow). Wedge the thyme and garlic around the sides. Pour in the olive oil, and life the tuna so some oil spreads beneath it. You want the tuna to be 1/2 to 2/3 covered. Season with salt.
2. Set the pan over medium low heat (if your stove is BTU-rific, you may need to keep it at low). Gently poach the tuna, spooning warm oil over the top as it goes and turning the tuna once. You want to cook it until it's still pink inside but cooked through. Remove to a cutting board. Save the delicious oil.
3. Slice the potatoes, and halve the green beans (if they're large; keep them whole if small). Divide the potatoes, green beans and cranberry beans among 4 plates. Use your fingers to pull the tuna into bite-size pieces and arrange atop the vegetables. Spoon the reserved poaching oil over the salad. Sprinkle a teaspoon of vinegar over each salad. Season with salt and coarsely ground black pepper.
4. Note: If using dried cranberry beans, soak the beans over night. Drain. Cover with cold water, bring to a boil and cook until just tender, 60 to 90 minutes.

tuna, thyme, garlic, olive oil, salt, potatoes, green beans, cranberry beans, sherry vinegar, freshly ground black pepper

Taken from food52.com/recipes/14766-warm-tuna-and-bean-salad (may not work)