Two weeks ago I made Tuna Conserva. It was so good, I had to try it again. This time I made it into a salad — sort of Niçoise — but this time with a medley of cooked beans as well. The resulting luncheon dish was delicious atop a toasted slice of my Overnight Whole Wheat Bread, baked yesterday. The bread was a typical Ken Forkish affair over a 24-hour period. This time (unlike the Field Blend #2) there was no levain involved. Mix the flours (60% white bread flour, 40 % Red Turkey whole wheat), add water and autolyse. Then add salt and dry yeast. Mix and stretch, then let it develop for about 8 hours. Form the two loaves. Put them in bannetons in the refrigerator overnight. Bake in 475° F. oven until crispy and brown.
Poached the tuna as before, this time with more herbs: garlic, thyme, rosemary, and sage. Cooked enough in 7 minutes, then relaxing in a bowl of the poaching olive oil overnight in the refrigerator. Today at lunchtime all I had to do was flake some of the tuna into a large mixing bowl, add a small bowl of leftover cooked beans from the Farro and Bean soup the other day, and then add 1/2 plum tomato and a few slices of red onion, finely-diced. Additional ingredients included one diced piquillo pepper, a handful of pitted and chopped Gaeta olives, some chopped Santorini capers, a splash or two of Portuguese red wine vinegar, and several tablespoons of the oil from poaching. Toast the bread, top with tuna mixture, and serve. A glass of 2018 Pantaleone Passerina from the March region of Italy was a perfect accompaniment. This is about as Mediterranean as you can get, with elements from Southwestern France, Spain, Portugal, Italy, and Greece.
I believe it’s one of the best dishes I ever made. Thank goodness there’s more in a bowl for lunch tomorrow.