Is it that time of year, yet?
You know, that time of year when you can put together a quick yet delicious meal without spending too much time over the stove, sit on the balcony, fork in hand and enjoy a cold glass of your beverage of choice.
Maybe not quite yet… At least not here in Chicago… But I am getting ready for it. Playing around with ingredients, deciding what recipes I am going to make ad nauseam once the sun does start warming us up and also thinking about the Summers I spent in Italy growing up.
I tend to play with the flavours of my years there more often than not – They give me comfort, they make me feel safe and they can be so versatile and vibrant I never bore of them.
I don’t recall us having anything like this back then, but this simple plate of smoked tuna with an orange emulsion takes me right back to meals had on the balcony of our family home overlooking Lake Garda. They were easy, fresh and brightened with fresh ingredients.
This one can be an appetizer to share with someone else or a light meal to enjoy all by yourself, the juices mopped up with a piece of fresh bread whilst you enjoy the sun on your face and that stillness only an early Summer evening can magic.
- 200 gr smoked tuna
- 2 tbsp pistachios roughly chopped
- Juice of 2 oranges
- Juice of 1/2 lemon
- 1tbsp extra virgin olive oil
- Pepper to taste
- 2tbsp fresh oregano roughly chopped
- Make the emulsion with the orange juice, lemon juice, olive oil and pepper;
- Cover the tuna with the emulsion and let rest in the fridge for at least 30 minutes (up to 2 hours);
- Once ready to serve, sprinkle with the pistachios and oregano.
I used blood oranges for my emulsion, but navel or Seville oranges can also be used.
If you like things on the sweeter side you can skip the lemon juice.
I do not normally add salt as smoked fish tends to have enough for my taste, but you can add some more salt to your taste if you feel so inclined.
This recipe serves 2 as a starter or 1 as the main show. With a little bread. Always have a little bread.