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Pop the tin of tuna. Taste the oil and if you prefer add more olive oil or replace some of the oil with fresh olive oil. If you drain the tin be sure to save what you drain.‡
Plate the can in a shallow bowl and add a squeeze of Japanese mayo, Espelette pepper, and a handful of potato chips.
Serve with a small fork. You can add more chips to soak up and eat the oil at the end.
* Most Portuguese tuna is fantastic, as is the olive oil it is canned in. I also love that the cans are on the smaller side (the same as a sardine can), so they are perfect as a serving/presentation for one person. Many other brands of tuna are sadly lacking, regardless on how fancy the tin or jar appears.
‡ I love the oil that my tuna is canned in but if you're not a fan of yours make sure to save it for other things. Use it to add flavor to a pasta salad. Use it to add depth to a fresh salad made with citrus, olives, and fennel. Drizzle a bit on top of pasta puttanesca to add dimension.
• Change the spices, change your meal. Try a pinch of pimentón and a squeeze of fresh lemon or some chopped preserved lemon. A sprinkling of Yagenbori and some puffed rice or rice crackers. Or just a bit of lemon sultana marmalata and chopped water chestnut.
• This also works great with canned oysters in water, just drain and add some olive oil. Try it with a spot of toum once garlic comes into season in June!
• You can reverse it. Bake some Russet potatoes until soft (about 45 minutes), scoop them out and mix the cooked potato with tuna, olive oil, mayonnaise, fresh herbs, and some of our OMG blend. Return to the potato skins and bake until crispy on top (about 15 minutes).
Food images and recipe © Christian Leue.
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