If anyone even tries a version of this robust tapas dish, I will be amazed and flattered.
I mean, tuna, beans and mushrooms? Gack. And whaddup with the white drizzle over it all?
It was inspired by a pseudo-gourmet casserole my mom used to make in the early, pseudo-gourmet 60s. A simple assemblage of a can of tuna, a can of mushrooms, a box of frozen baby limas, all draped with sour cream (which must have been diluted somehow).
I loved that casserole, even if it never really all came together. It was just mouthful after mouthful of discrete food chunks, barely bound by the cream. The flavors were good, as odd as that may sound.
These days I tend to adore small plates, snazzy little samples of good tastes.
We recently bought some proper canned tuna (sustainable, yadda), and I know Cranky is always ready to cook beans in our little Crock Pot. It so happens Cranky had just simmered up a cauldron of fresh vegetable stock, made fragrant with empty pea pods, stripped corncobs, herbs, a few fennel fronds and, and, and. It would make a delicious simmering medium for white beans (and it did).
It was my job to marinate some mushrooms. So easy. Why don't I do it more often?
Assembly: Strew beans across plate. Heap tuna chunks on one side and mushrooms on the other (and spoon lots of the marinade over everything.
Top with a squirt of creme fraiche and a snowfall of minced parsley.
I won't blame you for not trying this silly little meal (though we thought it was insanely good).
If nothing else, though, please promise you will cook white beans in vegetable stock.
And if you have read this far, thank you and you're welcome.