Feeds:
Posts
Comments

Posts Tagged ‘cooking’

Dear Fortuna,

I have been trying to find use for some cans of tuna left standing in my freezer since last millennium. I can’t think of dining on them. It would be against my core belief.
Betsy Catgut
Austin,Texas

Dear Betsy
I note your reservations and let me assure you any pole caught wild albacore tuna packed in San Diego is as good as tuna floating in brine on this side of the Pacific. I speak from experience. I have seen cans of tuna going on a slow boat to China still sending the Chinese chefs ga- ga. It was so good the chefs spared no pains to share their good fortune with the Japanese chefs for some tempura treatment.
You have hit upon a goldmine in your freezer. You will come to no grief if you want to go for some salad to celebrate your discovery.
I enclose a recipe if you want try tuna. It may sound unorthodox but breaking in tuna by any other known ways defeat its very purpose.
Fortuna

Recipe for spaghetti with canned tuna
Spread cans of tuna neatly in a row on the table while you pour little oil in a skillet over medium heat. Mix in garlic, parsley, and lemon peel. Add 2 teaspoon Sherry vinegar and let not the mix too long in the heat. In a plate spread the mix and add cubes of cheese (soft Gouda cheese, preferably) with Kalamata olives.
As soon as spaghetti is ready gently spread the garlic, cheese mix evenly across and arrange lemon peel across. Top the dish with breadcrumbs and herbs.
Spaghetti may be the main dish but cans of tuna in front of you is what gives you the oomph.
After a delicious treat put the cans of tuna (unopened) away. Just to make the Ginger meeow a little sharper.
Benny
(Sorry: chef Chris Cosentino of Incanto in San Francisco and Andrew Knowlton,Bon Appetit magazine)

Advertisements

Read Full Post »