Oil Poached Tuna Salad

Ingredients

• 1 cup dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed
• Kosher salt
• 1 pound green and/or wax beans
• 3 cups olive oil
• 2 sprigs rosemary
• 2 garlic cloves
• 4 4-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
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup (or more) fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill plus small sprigs for serving
• 1 cup small Sun Gold or cherry tomatoes, halved
• 3/4 cup Kalamata olives, pitted, halved
• A deep-fry thermometer

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