Instructions Part 1
Olive Oil Poached Tuna Conserva
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Cut fish into 1” thick, 6-7 oz. portions
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Put oil in a saucepan that will hold the fish fillets in a single layer. Add all the aromatic ingredients and heat on low heat to 150 degrees F for about 15 minutes.
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Add the fish and adjust heat to maintain a temperature of about 130 degrees F. It will take about 8-10 minutes for tuna to be done. It should be just opaque almost throughout. Let tuna cool in oil and refrigerate in its’ oil. It will keep for several days. The oil, kept refrigerated, can be strained and used once more for poaching more tuna (do not add any more herbs, etc. and discard when tuna is used.).
Baked Cannellini Beans
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Soak beans in water at least 8 hours or overnight at room temperature (if longer, soak in the refrigerator).
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Drain beans and place in a 3-quart saucepan and cover with 10 cups of fresh water.
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Add herbs, garlic and olive oil, bring to a boil, skim off any scum that forms, cover and simmer over the lowest possible heat until tender.
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(Alternatively, the beans can be brought to a simmer, placed in a 250 degree F oven, covered and cooked until tender).
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Cool beans for 15 minutes in their liquid before adding salt to taste.
Giardiniera and Plating instructions continued below in Instructions Part 2