Chop the capers, gherkins, olives (separated from the seeds) and pine nuts. Mash and mix the tuna, also coarsely chopped, with a little olive paste, Dijon mustard and a squeeze of lemon each with oranges and plenty of olive oil, using two forks at the same time. Season to taste with salt, pepper, a little chopped orange flesh and a dash of orange spirit, arrange and shave a little orange zest on top.Garnish: fresh white bread or stone-baked breadDrink recommendation: orange spirit and fresh water.
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