The hottest summer on record, they said. What a fizzer. Here in Coburg, we did not get through the half-price twenty-visit family ticket for Moreland aquatic centres. Five visits left. Barely any days over 40C. Hottest on record? Hardly. (Incidentally, that 30C-plus day last week was described by several newsreaders as a 'heatwave'. A heatwave used to be a run of high temperature days, but its meaning has been manipulated to indicate a single day of hot weather.)
And here we are at the last day of summer. Tonight: a dish I call warm pasta nicoise, because it contains some of the ingredients of the classic salad. I use linguini for the pasta.
Cook the linguine, drain it, and reserve a tablespoon of the liquid.
Sear a slice of fresh tuna keeping it still pink in the middle. Cut into cubes.
Return the pasta to the heavy pan with the liquid, a dash of olive oil, some very finely sliced onion rings and a crushed garlic clove. Add the tuna, some sliced truss tomatoes, a dozen pitted black olives, a dozen anchovies, and a dozen halved cooked green beans. Set over a very low heat. All you want to do is warm through the ingredients.
Place in serving bowls, top with quartered semi-boiled eggs, chopped parsley and cracked black pepper.