Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 143

I mix preserved tuna with lots of herbs, lemon juice, and virgin olive oil if necessary, then add black pepper and a few capers and eat it with tomatoes. The secret, by the way, of great tomato salads is skinning them. Note to the ‘time sceptics’: it takes 3 minutes to skin 4 tomatoes. This is how to do it: nick the skin of ripe tomatoes with a knife, submerge the tomatoes in boiling water for a minute, then drain and push the skins off. They have a wonderful way of homogenising the dish, absorbing the olive oil and the flavour of the herbs and allowing the tuna to stick to them.