These days you can be happy for the little things and it must be that the sun is shining and spring is here in earnest. Tonight at 18:00 here comes another busy episode where I hoard a super nice piece of tuna I caught at the fish store with my credit card. Unfortunately, the film received somewhat mixed reviews in the daily press only:

“Seven minutes of pure pleasure” The Express

“Captain Mat outdoes himself every episode” The evening paper

“Useless and boring! Who does he really think he is??” Today's news

“Real upper-class nonsense with champagne and oysters at a low level. Yuk!" The Dala Democrat

"Captain Mat sucks!" FIB Current

Those of you who think fish is difficult to cook at home are just delusional. Start by necking tuna and you will understand how simple it is!

Mix together a suitable cold sauce of sour cream, grated parmesan, lemon zest, olive oil, freshly ground black pepper and a pinch of flake salt. Slice the tuna. Rub the pieces in olive oil and salt and pepper. Sear in a hot pan for a maximum of 30 seconds on each side. Serve with Parmesan chips, Mediterranean rice and a sweet mixed salad and a glass of Champagne!

Have a nice weekend and take advantage of the spring sun!

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Every week there is a market in the old village of Carcès. The villagers go out and buy vegetables, cheese, bread, flowers, clothes and much more, but of course Captain Mat gets stuck with the oyster merchant. Several good varieties where one is better than the other. A little squeezed fresh lemon on and sim salabim and the delicacies are ready to be enjoyed. Bon Appetit