Name: Capponadda
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 8 ounces/225 g high-quality tuna packed in olive oil, drained, separated into bite-size pieces; 4 gallette del marinaio (rusks or Uneeda biscuits can make a marginally acceptable substitute); Ligurian extravirgin olive oil; 2 large tomatoes, ripe but firm, cut into slices; 1 tablespoon/7 g minced fresh oregano or thyme; 2 tablespoons/30 ml red wine vinegar; 20 small basil leaves or 10 large leaves, torn in half wiped clean; 1 ounce/30 g capers packed in salt; 2 tablespoons/30 ml water; 12 thin slices mosciame or tuna carpaccio (if available); 1½ cups/170 g Ligurian olives packed in brine; 1 clove garlic, cut in half, with the green heart removed; 4 salt-packed anchovies, cut into small bits

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is an ancient dish, one closely linked to Ligurian maritime tradition. It is the dish that sailors and fishermen ate at sea that was sort of a poor version of Cappon Magro, the recipe that follows. A key ingredient that is now difficult to locate is mosciame, which is dried tuna. In Liguria it has become rare, too. If you have access to tuna carpaccio (thin slices of sushi-quality raw tuna), which has become increasingly popular, you may substitute it. Otherwise, omit this ingre