One of the most delicious dishes that we discovered last month while tasting new combinations for our herbs, was this bonito recipe handed to Daphnis and Chloe by Manos Zournazis. Manos who is one of the 5 chefs at a favorite Athenian restaurant, suggested a seasonal fish meze that couldn’t exist without herbs and spices. To enjoy this appetizer à la Grecque, serve outdoors with some pickles and an acidic white wine or with a shot of chilled raki!
Bonito is in season across the Mediterranean from May to July.
1 bonito or tuna about (1,5 kg)
4 medium sized eggplants
2 medium sized, very fresh zucchini
Fennel seeds (whole)
Smoked chili flakes
Long black peppercorns (whole)
Honey, White vinegar, Olive oil, Salt