Pickled Tunny

Thon Marine

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

In New Orleans we only get the Tunny in its pickled or other prepared states. Take a radish or flat celery dish; decorate nicely with fresh parsley sprigs, or cress, or asparagus tips; lay the Tunny upon it, and serve as a cold Hors d’Oeuvre.

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