]> http://www.woodcocksmokery.com/taxonomy/term/8/0 Tuna is cooked and ready to eat. It can be crumbled over a pizza; over a green salad with olives (as in ‘Salad Nicoise’) ; stirred through cooked pasta with crème fraiche, capers and sliced spring onion; mixed through a butter-bean salad with a good vinaigrette and fresh herbs (parsley, dill, or sorrel); mashed with yoghurt or crème fraiche to make a pate, and capers can be added to taste. en http://www.woodcocksmokery.com/recipes/smokedtuna/tunapaysanne <h4>Ingredients:</h4> <ul> <li>Hot-smoked tuna</li> <li>Silverskin pickled onions (sliced)</li> <li>Gherkins (sliced)</li> <li>Green and Black olives (sliced)</li> <li>Sun-dried tomatoes (sliced)</li> <li>Pepper</li> <li>Olive oil to moisten.</li> <li>Fresh parsley,chopped.</li> </ul> <p>Gently mix all bar the oil in a bowl, taste, and add oil to keep the mixture moist. Eat with green salad, crusty bread, or crackers. Keeps in the fridge for 2 to 3 days.</p> <p>Sally's <a href="product/hotsmokedtuna">Hot Smoked Tuna</a></p> Smoked Tuna Tue, 14 Mar 2006 19:54:03 -0800