Soon when my son and some friends are back in town, I mean to do a tuna tasting. I’ve mail-ordered Callipo, As do Mar, Tonnino, Ortiz and sourced a number locally. We’re only doing tunas canned (or jarred) in olive oil.
But once I open all these cans, there’ll be more than usual extra. I can probably spend a couple of days eating Italian tuna-pasta recipes, which I love. But: other approaches?
I’ve got a lot of tuna here, folks.