To make the best of tunny-fish tinned plain, without oil or tomato, here is some helpful advice: Take and drain the contents of a 9 oz.
tin of tunny-fish.
Put the fish in a fireproof dish, moisten with 1 tablespoonful of wine vinegar, add 1 tablespoonful of chopped onion, 1 sprig of thyme, 1 small bayleaf, stir, and leave to marinate for 24 hours.
Now add 2 or 3 tablespoonfuls of oil, and leave again to marinate for another 24 hours.
The marinating may continue for a week or a fortnight; the tunny-fish gets better and better as it absorbs the flavours.