Some of the Nostromo recipes that have become legendary…


Restoran Nostromo ::: Zlatko Marinovic

In these parts tuna still remains a bad-brand kind of fish. Unlike Japan and the rest of the world, we have done nothing to elevate it to its worthy level. While tuna is being shipped from Croatia in containers and on planes, to be sold at what are for us enormous prices, we should be “clothing” it in cellophane and offer it and sell it as such. I am offering a colorful display of such a dish: tuna processed as a beefsteak with baked salsa and medallions from wild Dalmatian herbs (mixture) peppered and sprinkled with olive oil.