Warm Tuna And Bean Salad

By Food52
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3/4 pounds best quality tuna, about 2 inches thick

5 thyme sprigs

1 garlic clove

About 1/3 cup olive oil


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

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