Tunny

Thumbnail of Tunny recipe

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.

No. 341