Marinated Tunny Fish, Sardines, Gurnet and Accola

Red gurnet and accola are smaller than the tunny fish, the meat being very white and delicate. Tunny fish comes already prepared in boxes the same as sardines; open them, drain them from the oil, either one or the other, but from the sardines wipe off their skin. Lay them on side dishes, sprinkling over some fresh oil, and garnish around with chopped parsley, capers, sliced lemon or Seville oranges; serve slices of buttered bread at the same time.

For Gurnet or Accola.—Cut it in slices, season, cover with oil and broil the pieces; when cold dress them crown-shaped or lengthwise, sprinkle over some more oil, and garnish around with parsley, chopped eggs and slices of lemon.