When I don’t know what to make for lunch, I usually decide to do a tuna salad. For me, tuna salad means lots of flavor and no mayonnaise.  The only tricky part is that I invent the tuna salad every time I make it. Today’s version starts — as always — with a tin of ventresca tuna from Portugal, made by Luças.

The remaining ingredients included celery, Radicchio di Treviso, thinly-sliced fennel, chopped arugula, diced red onion, one piparra pepper diced, several kalamata olives, chopped, small chili pepper slice thin, a few Santorini capers, one plum tomato, thinly-sliced and seeded, some chopped sunflower sprouts, and a combination of oil, vinegar, salt, and pepper.

What made this lunch special is the Georgian wine I served with it, Tsolikouri, made in a Qvevri —  a clay vessel, sunk into the ground, for aging the wine.