Tuna Salad Extraordinaire, Discovering a New Grape, plus Homemade Fettuccine Alfredo

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
  • celery
  • plum tomato
  • beans
  • black olives
  • radishes
  • 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.

Shrimp and Roasted Broccoli Fettuccine Alfredo

 

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