Recently, we’ve been eating fish and seafood more often. One of my mainstays is a tuna salad lunch, made with Portuguese tinned ventresca tuna from Luças.
The salad is made with these delicious tuna fillets, jazzed up with whatever is handy, cut in small dice:
- red onion
- plum tomato
- black olives
- homemade pickles
- Spanish Piparras peppers
- Portuguese olive oil and red wine vinegar
The wine was amazing. It’s a Spanish red wine from Ribeira Sacra region, Abadia Da Cova, made with Caiño, a grape varietal I did not know of previously. Fortunately, I was able to track some of it down at Winestone, a superb boutique wine shop in the Chestnut Hill area of Brookline.
That night, I decided to inaugurate my new Imperia pasta machine (with motorized rollers), to make fresh fettuccine with broccoli and shrimp, Alfredo style.