a hem....
in a large mixing bowl add:
good fresh tuna sliced into tiny cubes about 1/4" or smaller
a LOT of minced fresh garlic
couple tablespoons of good extra virgin olive oil
couple tablespoons of capers
zest of half a lemon
fresh black pepper
about 20 kalamata or gaeta olives chopped in quarters
about 1/3 of a small red onion minced very fine
as much cook and drained "acini de peppe" pasta as you
want (actually I've done this with NO pasta and it's also
fantastic if you are doing the lo carb thing).
Or...rice/bulgar/wild rice/barley would all be fun as well.
ok, mix that all together and if it's a tad dry add some of
the brine from the jar of olives to moisten. you can also
add more olive oil. it should not be dry. and if it's soupy
it's too wet.
just let that sit in the fridge til guests arrive.
press into ring molds and garnish with a bit of lemon zest
and bada bing! easy entertaining that is super yummy.
there is a picture of this posted on 9.26.09 monthly ABs.
in a large mixing bowl add:
good fresh tuna sliced into tiny cubes about 1/4" or smaller
a LOT of minced fresh garlic
couple tablespoons of good extra virgin olive oil
couple tablespoons of capers
zest of half a lemon
fresh black pepper
about 20 kalamata or gaeta olives chopped in quarters
about 1/3 of a small red onion minced very fine
as much cook and drained "acini de peppe" pasta as you
want (actually I've done this with NO pasta and it's also
fantastic if you are doing the lo carb thing).
Or...rice/bulgar/wild rice/barley would all be fun as well.
ok, mix that all together and if it's a tad dry add some of
the brine from the jar of olives to moisten. you can also
add more olive oil. it should not be dry. and if it's soupy
it's too wet.
just let that sit in the fridge til guests arrive.
press into ring molds and garnish with a bit of lemon zest
and bada bing! easy entertaining that is super yummy.
there is a picture of this posted on 9.26.09 monthly ABs.
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