We're in San Francisco for Mrs. 8's holiday party and last night we went to a hole in the wall Sardinian place, called La Ciccia.
For once, I ordered better than my better half--a fergola pasta with grated cured tuna heart. They pack the heart in salt for three months until it is bone dry, but is full of flavor. It stilll tastes like tuna but the curing brings out the sea, the savory.
I kinda want to see if I can't source a heart and try curing it myself!!
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