I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.
I am just back from a three week holiday in Sicily, where my vegetarian husband often had little choice other than pasta with tomatoes or this local favourite which originates from Catania. . This very good version of Pasta Alla Norma is from ” Simple” by Yotam Ottolenghi . The aubergines are cooked in the oven which I find far less time consuming than frying in batches.
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.
