Writers Abroad Magazine Issue 2 March 2015

WRITERS ABROAD MAGAZINE Recipe From Paola Fornari Fred the Fish This is a favourite warm weather dish in our family: fresh, healthy and easy, it can be prepared as a starter, a cold buffet dish, or simply spread (without the fancy shaping) on canapés. Ingredients: 300g cooked fresh tuna 4/5 boiled potatoes 1 tablespoon of capers 1 tablespoon of pickled onions 1 tablespoon of chopped parsley 2/3 grilled peppers A few olives A few cherry tomatoes Some slices of lemon A couple of tablespoons of mayonnaise A little salt if desired Mixed green lettuce and rucola leaves, chopped finely Toast, crackers or flat rye bread to serve Method: 1. 2. 3. 4. 5. 6. 7. 8. Mash the potatoes Add the mashed tuna, capers, parsley and pickled onions Add the mayonnaise (and salt) Mix thoroughly with a wooden spoon Shape into the form of a fish Decorate with the grilled peppers, olives, lemon and cherry tomatoes Place on a dish, surround with the lettuce and rucola Refrigerate for at least two hours then serve with toast, crackers or flat rye bread 5| March 2015

Writers Abroad Magazine Issue 2 March 2015 | Page 5