Skip to main content

Tuna Tiritas, made with Albacore tuna, shaved red onion, cilantro, mint and cashews with a Aji Amarillo dressing photographed at Edulis Restaurant in Toronto on August 01, 2013.

Deborah Baic/The Globe and Mail

The experience of dining at Edulis is unusual. As soon as you step into the simple Toronto restaurant, Tobey Nemeth is by your side, showing you to your table and offering you a glass of cava. In the kitchen, Michael Caballo is at the ready with a collection of ingredients. The restaurant's name means "edible" in Latin and refers specifically to the kingly porcini mushroom. What you get here is a tightly run mom-and-pop, the passion of the chefs, a couple off-site as well, almost palpable.

Since they're always entertaining when the restaurant is open, Nemeth and Caballo typically opt to dine à deux on their rare evenings off. And although they are both chefs with credentials that include stints with Jamie Kennedy Wine Bar, Michelin-starred Spanish restaurants, an Italian farmhouse, a B.C. hunting lodge and a Panamanian super-yacht, it's Caballo who cooks at home. "It's a nice way to slow down a little bit," he says in his understated way. Nemeth is more emphatic. "It always makes me melt when he cooks for me at home." At Edulis, she often jumps into the kitchen when Caballo needs her. "We lean on each other," she says. "Without each other, we would lose our minds."

In Panama, the pair learned to love tiritas (raw marinated fish strips) with saltines, "an addictive accompaniment," she says. "We like to sit on our little balcony and wash it down with Champagne."

Story continues below advertisement

Servings: 2

Ready time: 15 minutes

Tuna Tiritas

1 tbsp aji amarillo paste (available

at South American markets)*

Drizzle Spanish olive oil

such as Arbequina

2 limes, juiced

6 oz albacore tuna loin or

dorado, thinly sliced

Sea salt to taste

15 leaves fresh cilantro

5 leaves fresh mint

¼ red onion, shaved and soaked

in ice water for at least 1 hour

Pinch sugar

2 tbsp toasted cashews, roughly


Saltine crackers


Make a dressing by mixing the aji paste, olive oil and lime juice. Adjust spiciness to taste. Lay fish on a flat serving tray. Drizzle with vinaigrette and sprinkle with salt. Let sit 10 minutes.

Tear herbs coarsely into a bowl. Add drained onions, salt to taste and a pinch of sugar. Mix well. Cover fish with herb salad, sprinkle with cashews and serve with saltines.

(If you can’t find aji amarillo paste, use a conservative quantity of Scotch bonnet paste or fresh Scotch bonnet peppers.)

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨