Ridiculously Easy Hacks to Get
Pet-Ready for a Trip Sponsored by
Best Western If I could bring
anything to the world of
gastronomy, this would be my first
entry. The best testimonial was
from la Signora. After her first
taste, it was one of the items she
asked for on more than a few
occasions. I learned to make it at
Albergo del Sole in Maleo, Italy.
The chef, Franco, made his with
poached John Dory, and he suggested
trying it with tuna in olive oil.
Serve it as an hors d'oeuvre,
snack, or first course. It is
especially important to use
good-quality tuna. A number are
available from Europe: A's Do Mar,
Flott, Callipo, and Ortiz. Since
there doesn't seem to be a standard
for retail tuna packing, I have
specified the amount of drained
tuna to use. Serve with bread
sticks, small toasts, croutons,
crackers, or in celery stalks. It
can be topped with a drizzle of
extra-virgin olive oil, thinly
sliced radish, fleur de sel, piment
d'espelette, Spanish pimenton, a
pinch of toasted and ground fennel
seeds, shaved bottarga, or
truffles. It also makes a great
tuna sandwich.
