What you need:
1 1/2 cans of best quality local tuna (I use Nautilus brand)
1/4 cup EVOO
3-4 tablespoons flat leaf parsley
2-3 anchovy fillets
Juice of one lemon
1-2 cloves of garlic (minced)
1 tablespoon capers
4-6 Kalamata olives (pitted)
2-3 local red chilis (finely chopped)
What you do:
Dump all except tuna and chilis into a blender and pulse 2-3 times. In a bowl, blend mixture with tuna and chilis...let rest for a few hours. I served this with linguine...took me about half an hour before cocktails. Delicious.
Majestically enthroned amid the vulgar herd
Thats a lotta fuckin cheese
Lemon tuna?
I've had lemon chicken, although lemon sole works. Hmmmm...May give it a bash.
This is your third lemon sauce recipe although the other two, which are different, involved pasta...
Why are the two below different. Did you forget the old recipe and just make it up?
I Remember Nonna (5) Lemon SauceRecipe:
What you need:
1 package linguine
2/3 cup EVOO
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (2-3 lemons)
2 tablespoons lemon zest
1/3 cup basil leaves
2-3 cloves garlic minced
2-3 tablespoons capers
Salt and black pepper to taste
Nona's Pasta Sauces #2What you need:
a) 1 kg fresh, dead ripe tomatoes (chopped, well-drained in a colander)
b) 1-4 cloves garlic (to taste)
c) 1 lemon, juice and zest
d) 1 teaspoon salt
e) 1 teaspoon freshly ground black pepper
f) 1/2 cup EVOO
g) 3 tablespoons wine vinegar
h) 2/3 cup of hand-shredded basil
i) 3 tablespoons chopped parsley
j) linguine (amount depends on number of diners being served, but not more than 500gr
^ You were very lucky.
Memories of my Gran's cooking are overcooked meat and veg and lumpy gravy and half mashed spuds. We never had stuff like garlic or herbs. Lard featured quite heavily and the most exotixlc veg was an onion...if I was to give my gran a pet name it would be Chitonna
I will give this lemon tuna a whirl. Will kippers work as well as anchovies? The chili bit has grabbed me and I can almost envisage it.
When I used to work in West Africa we'd catch big tuna and on one boat the Filipino cook had a baked tuna in lemon sauce recipe. That was great!
Do you think limes would work instead of lemons?
Limes might be a better choice.
Difference taste and composition.
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