Some think it comes from a trend in the 1800s to make veal seem like tuna by salting it before boiling until tender, then packing the cooked meat in olive oil so it resembled newly trendy canned tuna.

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200ml/7fl oz 100ml/3½fl oz sake 100ml/3½fl oz 50ml/2fl oz 4 cloves, sliced 25g/1oz piece fresh root , peeled and sliced 3 5cm/2in piece stick, broken up ...

Ingredients 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each) ½ tsp ground cumin 6–8 fresh mint leaves, finely chopped, plus extra to garnish 80g/3oz feta 2 tbsp extra virgin olive oil ...