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Tuna Confit With Warm Bean Salad

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1 pound ahi tuna, cut into chunks

2 teaspoons kosher salt

2 garlic cloves, minced

2 teaspoons fresh thyme

1/2 teaspoon fennel seeds

8 black peppercorns

2 dried red arbol chile peppers*

3 1/4 cups olive oil, divided

1 cup chopped onion

2 (15 1/2-ounce) cans chickpeas, undrained

1 cup tightly packed fresh baby spinach

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup roasted red bell pepper strips

1/4 cup pimiento-stuffed olives

2 tablespoons fresh lemon juice

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