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Originally Posted by nicfit
Usually, adding cheese to fish is a bad idea. Tuna can “work” with cheese, google “pasta alla carlofortina” some pecorino sardo does wonders in there.
I’d avoid burro, unless you do just a little burro + tonno. I used to eat it when I was a young kid. Now I think a little olive oil is the way to go, if the tuna isn’t already sott’olio.
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ah! molte grazie.
you know what? the parmigiano kinda worked atually, but i ruined it all by adding also capperi (facepalm). overshot & suffered the consequences--but discovery requires experimentation (hail hydra?)
still thinking of tuna + capers in a different mix.
the burro is part of the sauce already. not sure if you've ever heard of marcella hazan, one of your best exports? (she was a scientist who ended up in new york, became a cooking teacher.) her famous sauce was supersimple, and i made it in bulk because i had to dispatch some onions before they croaked. so i was just recombining it to make the tonno pił interessante (the sauce itself needs nothing but our tonno ain't the greatest. and comes in water).
CARLOFORTINA. i will look for it. pecorino sardo is out of the question but... one can dream!
covid note: i actually ordered the infamous kraft cheese in a jar, the one that comes mixed with cellulose, to avoid going to the supermarket (one must make sacrifices these days). it's a mix of parmesan, pecorino and asiago. american monstrosity! still one has to make the best of it ha ha ha.
future tonno will be with olive oil. i would have used alio e prezzemolo but i don't have any (will grow this season though).
please keep the great ideas coming, even if impossible to make, because cooking with disjointed elements is the new black.