The other piece of fish from the market on Saturday was a small piece of Yellowfin Tuna. Yesterday, I poached that in olive oil with herbs and garlic for only five minutes, then removed the fish to another bowl and let it marinate with the oil and herbs in the refrigerator overnight. Presto! We have Tuna Conserva or Tuna Confit. I trimmed a few pieces off onto a plate for lunch today, combined them with Yellow Eye peas from Ranch Gordo, Trapani sea salt, thinly sliced red onion, Tuscan pane, and more of the marinating olive oil, for a small, quick, and savory lunch today. A few Kalamata olives added excitement, too.