This is one of those recipes. It seems like there are a lot of steps. It's best if you can do them over a day or two. But I promise you these are the very things that make this recipe so EASY! Because all the steps take only a few minutes of actual activity, and they can be done all at once or over several days. The cooking itself is a snap and can be made snappier with a self-timed oven.

The method of preserving the tuna is really more of an oil-poaching method. It's a wonderful method to master and can be adapted in so many ways– from salads, to main courses. I particularly like serving this tuna on toasted baguette slices with shards of red onion! So you see, it's worth the effort, because the technique will pay you back– I promise. I think I may have originally learned this method from an Alice Waters recipe. But I am pretty sure serving it with a Panzanella Salad was my idea! But don't quote me on it...

This recipe has other virtues as well. It is a great opportunity to use up that day old bread, and those less than ideal off-season tomatoes you stupidly bought. What were you thinking? Plus, it's fun to introduce new tastes to the people in your life who may take a bit of prodding when it comes to unusual or strong flavors. I consider it our duty to educate them.

I call it a Three Bean Winter Panzanella Salad with Preserved Tuna.

Two more recipes for your consideration!

In this the last of my Thanksgiving Double-Takes, I am tackling the green beans. Green beans are usually seen this time of year in an oozy-gooey, over-baked casserole topped with something crunchy that I can never actually identify.

Well I have a confession. I won’t eat that. I won’t watch you eat that, and I certainly am not cooking that and putting that mess on my lovely blog! I won’t do it.

But I do understand tradition. Really, really I do. And I know a whole lot of you require this side dish each and every Thanksgiving. The funny thing is you require it, with out really liking it. Come on admit it, you don’t really like it. Just ‘cuz your Gramma made it a certain way you feel obligated to reproduce it just so. Then you force yourself to choke back a few mouthfuls every year. It’s a tradition, right?

Well not at Sups! house. Not now. Not ever…

No matter what your personal religious beliefs are don’t you think that basil and green beans just belong together.

It’s not quite the same as Mr. and Mrs. peanut butter and jelly… but it’s still a match made in heaven.

So for this next recipe honoring basil I am going to tear open that closet door and let this romance shine! I am going to marry the bright green “king-bean” of summer with the high and mighty bright green “king-herb” of summer. Because, prop 8 does not apply to vegetables. Besides, if they are going to be together anyway, we may as well encourage a little sanctity!

But, honeymoon or no, I still need a twist. Maybe even some (more) irony!

Summer brings to mind bright crisp salads. I could have easily made a salad of crisp, cold green beans with slivers of crunchy red onions. I could have tossed these with a bold and vibrant basil red wine vinaigrette and finished it all off with and a creamy bite of goat cheese.

But I didn’t do that! Too mainstream…

This is one of those recipes. It seems like there are a lot of steps. It's best if you can do it over a day or two. But I promise you these are the very things that make this recipe EASY! It's especially good if you spend a bit of time in the kitchen one day, but know you will have limited time later in the week.

Or you can accomplish a few small steps over several days. Because all the steps take only a few minutes of actual activity each. The cooking itself is very easy and can be made easier with a self-timed oven.

Besides it is an opportunity to use up that day old bread, and those less than ideal off-season tomatoes you stupidly bought. Plus, it's fun to introduce new tastes to the people in your life who may take a bit of prodding when it comes to unusual or strong flavors.

This is my entry in My Legume Love Affair from the Well Seasoned Cook. I call it a Three Bean Winter Panzanella Salad with Preserved Albacore Tuna.

I know that even the title is long and perhaps daunting. But it's a terrific salad consisting of green beans, cranberry beans, and great northern white beans. I call it a panzanella because rich, savory, toasty chunks of bread are a main ingredient. So are tomotoes.

But every one knows February is not a great time of year to eat tomatoes. That's why I call it a winter panzanella.

Because I have a trick. I am taking the only halfway decent variety of tomato you can find this time of year (the cherry or grape tomato) and roasting them slow and low in the oven. This will amplify the sweet nature of the tomato and mellow it's acidic (off-season) nature. Add them to the salad while still warm and you have a great combination of tastes, textures and tempertaures. Savory, sweet, and satisfying. Cruchy, soft and oozey. Warm but crisp!