Results 1 to 10 of 10
  1. #1
    Thailand Expat tomcat's Avatar
    Join Date
    Nov 2005
    Last Online
    @
    Posts
    12,348

    I Remember Nonna 12 (Lemon Tuna)

    ...Nonna had a number of tuna variations for quick lunches when grandchildren arrived unannounced for lunch. This pic shows the sauce buried under an enthusiasm of Parmesan...however, the flavors beneath are delicious...

    I Remember Nonna 12 (Lemon Tuna)-s__15507485-jpg

  2. #2
    Thailand Expat tomcat's Avatar
    Join Date
    Nov 2005
    Last Online
    @
    Posts
    12,348
    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

  3. #3
    Thailand Expat Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    Yesterday @ 11:28 AM
    Posts
    32,983
    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?

    Recipe:

    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
    I Remember Nonna (5) Lemon Sauce


    What 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
    Nona's Pasta Sauces #2

  4. #4
    Thailand Expat tomcat's Avatar
    Join Date
    Nov 2005
    Last Online
    @
    Posts
    12,348
    Quote Originally Posted by Dillinger View Post
    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?
    ...No. As indicated in the post, Nonna could whip up a number of tuna recipes depending on what was in her fridge or pantry. They were, to a recipe, delicious and memorable...

  5. #5
    Thailand Expat Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    Yesterday @ 11:28 AM
    Posts
    32,983
    ^ 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.

  6. #6
    Thailand Expat tomcat's Avatar
    Join Date
    Nov 2005
    Last Online
    @
    Posts
    12,348
    Quote Originally Posted by Dillinger View Post
    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.
    ...no idea about the kippers but these recipes are open to all sorts of variation (obviously)...

  7. #7
    Thailand Expat
    Mendip's Avatar
    Join Date
    Apr 2019
    Last Online
    Today @ 08:42 AM
    Location
    Korat
    Posts
    2,964
    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?

  8. #8
    Thailand Expat tomcat's Avatar
    Join Date
    Nov 2005
    Last Online
    @
    Posts
    12,348
    Quote Originally Posted by Mendip View Post
    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?
    ...I don't see why not...juice equivalent of 3-4 local limes...

  9. #9
    ความรู้ลึกลับ HuangLao's Avatar
    Join Date
    Jun 2017
    Last Online
    @
    Location
    สุโขทัย
    Posts
    8,440
    Limes might be a better choice.
    Difference taste and composition.

  10. #10
    Thailand Expat tomcat's Avatar
    Join Date
    Nov 2005
    Last Online
    @
    Posts
    12,348
    Quote Originally Posted by HuangLao View Post
    Limes might be a better choice.
    ...how would you know?...

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •