Tuna Conserva

A few weeks ago I went out for lunch (probably for the last time in several months).  Aquitaine Chestnut Hill was conveniently located, and I had not been to a local bistro in some time.  I chose a Salade Niçoise, mostly because I was interested in the “Tuna Conserva” mentioned on the menu.  It was very good, so when I found a lovely small tuna steak at Legal Sea Foods, near the restaurant that afternoon, I bought the tuna.  The next day I started researching “Tuna Conserva” on the internet.  I had poached tuna in olive oil before, but what I found was even less complicated and time-consuming:

That night I made it for dinner, along with crispy sautéed fingerling potatoes, spinach with garlic, and sautéed carrots.  Delicious, and we had a little left over for lunch the next day.

Realizing that the world might end later this year, I figured it was time to open a 1995 Gevrey-Chambertin from Alain Burguet that had been resting comfortably in my cellar for over 20 years.  That was my best decision all week.

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3 Responses to Tuna Conserva

  1. How was your ’95 Burgundy?

  2. Pingback: Tuna Conserva Once Again | Dgourmac's Blog

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