When asked about food in the Mediterranean I sometimes start off with a mention of Tunisia because so few people know anything about this Arab country on the southern shores of the Mediterranean and its spicy food. Fewer still have been to Tunisia or eaten its food. That's a shame because it has a cuisine that is historical, has great depth, is exciting and enticing, and perhaps most importantly very do-able in an American kitchen. A simple place to start is fennel salad to which I sometimes add a can of good quality imported tuna in olive oil. this is a nice time of the year to try it.
[photo: Clifford A. Wright]
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