Let’s say you are at the grocery store, okay? You grab a cart with one broken wheel (naturally) and wind your way through the aisles somehow avoiding that nice Mrs. Johnson who always manages to run her cart over your foot when she wheels over to say hello.

Let’s say you safely steer clear of the candy aisle and arrive in the produce section. You decide you are in the mood for something healthy, delicious and fresh. So you spend what little free time you have today really checking out what’s available– and let’s say you chose a perfectly ripe, red apple.

Then you make your way to the check out and get stuck behind cell phone guy and his very public conversation about his ‘effin wife and her ugly divorce proceedings. His third and final credit card somehow finally gets approved and he pays for his Lamisil and gets out of your way (with a look over his shoulder like you’re the one with the problem).

Then after three price-checks and lots of rolled eyes from the people behind you, you hand over your hard-earned cash to pay for that apple, packing it up and taking it to the car. Once you bully your way out of the parking lot and make that nearly impossible left turn into rush hour traffic, you spend 45 stressful minutes driving 2.75 miles to your house (let’s say you live in Los Angeles).

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.