Capponadda

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