4 hours ago, kayb said:Absolutely fascinating; I never thought of doing my own tuna in olive oil, but as it's hard to get any here, it's surely worth a try.
What kind of tuna? I'm limited to tuna from the grocery, which does have a "custom" seafood counter that offers tuna; I would be willing to wager it's been frozen, but I don't know. Can one use frozen tuna that has been thawed? Should/could one use ahi tuna? Lastly, I believe I will be limited to dried bay leaves (I had a bay tree once, had to move off and leave it); should that work?
I notice you cook a lot of (VERY tasty-looking) Italian dishes, which is not what I tend to expect from a vegan/vegetarian, which I remember you were for a while. Is Italian a long-standing culinary interest for you? Those meatballs and sauce the other day were things of beauty.
Hi kayb --
Any kind of fresh tuna should work. I imagine it could also work with frozen tuna but I don't know whether the flavor would be impacted. She doesn't specify ahi tuna in her recipe, but I'm sure it will be fine.
Dried bay leaves should also work. We have access to an abundance of fresh bay leaves so that's what I used.
Italian food has always been an interest of mine, as well as Italian culture and the language. It's interesting that you thought I was a vegan or vegetarian --- I've never been one even though I ate a mostly meatless diet for several years. La cucina Italiana lends itself very well to someone who may be a vegan or vegetarian, or someone who is "vegetable-focused" as I was for a time.
