Hot-smoked tuna is cooked and ready to eat. It's also extremely versatile as an ingredient.
It can be crumbled over a pizza; over a green salad with olives as in ‘Salad Nicoise’; stirred through cooked pasta with crème fraiche, capers and sliced spring onion; mixed through a butter-bean salad with a good vinaigrette and fresh herbs (parsley, dill, or sorrel); mashed with yoghurt or crème fraiche to make a pâté, and capers can be added to taste.
Hot-smoked tuna
Silverskin pickled onions (sliced)
Gherkins (sliced)
Green and Black olives (sliced)
Sun-dried tomatoes (sliced)
Pepper, ground freshly
Olive oil to moisten
Fresh parsley, chopped
Gently mix all except the oil in a bowl, taste, and add oil to keep the mixture moist. Eat with green salad, crusty bread, or crackers. Keeps in the fridge for 2 to 3 days.
