Tuna is one of my favourite fish and I am always pleased to find new ways of cooking it . Here’s a recipe from ” Cook Simple ” by Diana Henry. If you like you can make the sauce for this ahead of time and then just cook the tuna at the last minute.
A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
A Sicilian recipe from “Two Kitchens” by Rachel Roddy. It’s good to serve after a big meal, before cheese or over a simple rice pudding. You could also serve for breakfast with some thick yoghurt.
A seasonal recipe from Claudia Roden’s ” The Food of Italy”. This can be served as a first course , a side dish or as a sauce for pasta. It can also be prepared to be served cold, by adding a little lemon juice, sugar and a few mint leaves when cooking.
