If I could bring anything to the world of gastronomy, this would be my first entry. The best testimonial was from la Signora. After her first taste, it was one of the items she asked for on more than a few occasions. I learned to make it at Albergo del Sole in Maleo, Italy. The chef, Franco, made his with poached John Dory, and he suggested trying it with tuna in olive oil. Serve it as an hors d’oeuvre, snack, or first course. It is especially important to use good-quality tuna. A number are available from Europe: A’s Do Mar, Flott, Callipo, and Ortiz. Since there doesn’t seem to be a standard for retail tuna packing, I have specified the amount of drained tuna to use.
Serve with bread sticks, small toasts, croutons, crackers, or in celery stalks. It can be topped with a drizzle of extra-virgin olive oil, thinly sliced radish, fleur de sel, piment d’espelette, Spanish pimenton, a pinch of toasted and ground fennel seeds, shaved bottarga, or truffles. It also makes a great tuna sandwich.
Wine recommendation: From Lombardy, a sparkling Franciacorta from Castellino or Bellavista
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