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About the Recipe: I’ve been eating tuna this way since my early twenties, as it’s so easy and the addition of lime and pepper gives it a little kick, so I feel like I’m eating something fresher than canned fish. The proliferation of high-quality tinned tuna, salmon, or whatever you like available in the States has greatly expanded over the years, so this will taste even better when you start with good quality fish. While any kind of bread works for the toast, I love really dry crackers, whether it’s a Wasa cracker or those crunchy dried mini toasts you can buy from European supermarkets. They are kind of bland but with a little hidden sweetness that I find strangely addicting.
Topping it with some fresh herbs like parsley or cilantro and a healthy drizzle of high-quality olive oil is great, too. If you are using fish packed in oil, I would still shake off excess oil and taste before adding more, as a little bit of “fresh” oil can add some bright flavor notes to the dish. When making this solo, I use just one can.
pdf for Copy of Recipe – Lime + Pepper Tuna (or Salmon!) on Toast
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