Tunny is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of thinly-sliced tuna preserved in oil arranged on a plate with parsley and capers. The full recipe is presented here and I hope you enjoy this classic British version of: Tunny.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Tunny that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 341.—TUNNY.
This is a fish caught only in the Mediterranean, and comes to this country preserved in oil ; its flesh somewhat resembles veal, and possesses a full sweet savour—something between the flavour of game and salmon. Tunny is served cut in thin slices and dished up in rows, surrounded with chopped parsley and capers, and a little salad-oil.
Modern Redaction
Ingredients:
1 tin of tuna in oil
3 tbsp parsley, chopped
2 tsp capers, chopped
extra-virgin olive oil, to drizzle
Method:
Drain the tuna then slice as thinly as you can. Arrange these slices, overlapping slightly, on a serving plate.
Mix the parsley and capers and arrange outside the tuna slices. Drizzle over a little extra-virgin olive oil and serve.
