This is really a Summer Days dish, but two thirds of the way through autumn here in Geneva, we are still wearing sandals and the tomatoes are still edible.
Make sure you have bread available for good toast.
- tin of tuna in olive oil
- maybe half a dozen olives stoned and finely diced
- spring onion finely diced
- one large fresh high quality tomato or equivalent seeded and chopped into small pieces
- juice of half a lemon
- salt and pepper
Serve in a bowl, help yourself. If it’s good quality bread it’ll stand up to being held while eating. Let’s say knife and fork are optional. Maybe toasting the bread is too.
It was nice to discover that sardines in place of tuna are at least as good….and a lot cheaper. If you don’t have toast, toss pasta through it.