Canned Heat!
Good morning. Tejal Rao has a terrific column in The New York Times Magazine this week, making an argument for canned tuna as a summertime staple, something you ought to be eating all the time.
Her brief does not call for cans of chunk light or solid albacore in water, the kinds of tuna that take to mayonnaise as a drowning man does a life ring. (Though those can be pretty good, with chopped celery and capers, a little lemon juice, a little red pepper.) Instead, Tejal champions line-caught fish packed in olive oil, the kind of preparation favored by the Italians who first brought canned tuna to American shores, in the 19th century, the kind that at its best is labeled “ventresca” — meat from the belly of the fish, velvety, creamy, deeply flavorful.
When it’s too hot to cook, Tejal says, you ought to use good canned tuna to make the chef Scarlett Lindeman’s tuna salad (above). It’s a dish Lindeman serves at her Mexico City restaurant, Cicatriz Cafe: fresh, juicy, bright and summery, with cucumbers, avocados, pickled onions and lots of herbs. That is my dinner tonight. I hope you’ll make it yours as well.
Maybe you’d like to cook, though, despite the weather? Try this flavorful meal of chicken braised in balsamic and red-wine vinegars, best served over polenta. Or perhaps some grilled sea scallops instead? Or steak fajitas? Or a big bowl of spaghetti carbonara?'>>>
https://www.nytimes.com/2018/07/23/dining/canned-heat.html?
= new reply since forum marked as read
