This delicious, vaguely improbable and very simple dish is best done in quantity.
I thought it was well-known. A cosmopolitan bunch of guests – English, French, Turkish, Marseillais – recently disabused me of that proposition. None had even heard of it.
The questions you must ask are:
a) whether to roast the meat or simmer it and
b) whether to make a tuna sauce or a tuna mayonnaise.
The question I’m incapable of answering is where did I first eat it?