Tunny Cream
Ingredients
Directions
Finely pound the tunny in oil.
Season to taste and serve as a cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tunny
- Provides the main flavour and body of the cream once pounded fine.
- Oil
- Carries the pounded tuna into a smooth, spreadable texture.
The step that matters
Finely pound the tunny in oil. Thorough pounding breaks the fish into fine particles and blends it with oil, which gives a smooth cream rather than a coarse, grainy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.