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One of the leading non-snobbish wine and food blogs in Sweden. Love wine from around the world and crazy about cooking Italian food.

Tartine al Tonno (36/2000)

The Silver Spoon ProjectPosted by Per-Olof Diderot Sat, April 09, 2011 12:35:32


Whent to the local fish market and got hold of a gorgeous pink Tuna slices. Normally, it will be for sushi / sashimi or grilled, but now I wanted to challenge myself with a new option. After checking in the Silver Spoon bible I fell for this tartine version.

Began to dice the tuna and mix it with olive oil, chopped onion and capers. Lemon juice and a dash of standard Tabasco at the end as an extra taste factor. Put it in a mixer and mix it for a while (was difficult when the mixtures only liquid was the olive oil), but eventually I managed to get it into a fine texture. Finally toast a slice of bread and fry up an organic egg mixed with a little salt and basil.

How did it taste? The mix of the meaty fish along with the salty capers and fresh lemon juice made it into a wonderful fresh dish that is highly recommended. I just have to learn more on how to go about with mixing this type of texture. If anyone knows, please send a comment.

Have gratefully received constructive feedback on my photography from a few friendly souls at work. The feedback added a new dimension to my learning to be a better photographer, however it's important to continue try new things and development. As a Malmö photo guru told me "It can only get better". smiley

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