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Tear and pick the bread into little fingernail-size pieces (including the crusts – don’t discard those). Put a small, heavy-bottomed frying pan (skillet) over a medium heat and add the oil. Allow this to heat up a little, then fry the breadcrumbs for 3–4 minutes so they begin to turn golden at the edges. Add the garlic, stir and cook for 20 seconds, then drop in the Sriracha before the garlic browns.
Introduction If you are familiar with vitello tonnato, veal with a tuna, egg and caper sauce, then that will give you some idea of this tuna sauce enriched with egg yolks which clings to the shells, and also shines. The recipe is an adaptation of one by Lisa Biondi, a prolific recipe writer and author of numerous stylish and trend-setting books in the 60s and 70s, who turned out to be the entirely fictional creation of a publishing house.
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