White Tuna (Albacore) Belly

The belly is located on the bottom part of the Tuna, close to the head of the fish and it is without a doubt the juiciest and best tasting part of the White Tuna (Albacore). A luxury amongst the preserves.

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Can (in case) 120 gr. White Tuna (Albacore) Fillets "Ventresca" (Belly) in olive oil

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12 89 7,42 €/u
25 183 7,32 €/u
Tuna, zucchini and mushrooms lasagna

Tuna, zucchini and mushrooms lasagna

Tuna, zucchini and mushrooms lasagna

Tuna, zucchini and mushrooms lasagna

By

2019/05/08

Tuna lasagna may be less usual than Bolognese lasagna, but it does not make it any less delicious. What's more, if you try the recipe sent by Ana (Recetas para cocinillas), it will surely become your favorite. Along with the tuna, the stars of this lasagna are zucchini and mushrooms. The outcome? A yummy lasagna, lighter than meat and with all the benefits of tuna, egg, zucchini and mushrooms. Enjoy!

Ingredients

Instructions

  1. Cook the lasagna sheets in a pot with boiling water, following the manufacturer's instructions.
  2. When cooked, dip them in a large bowl with very cold water in order to stop the cooking process and prevent them from sticking.
  3. Drain the tuna.
  4. Cook the egg in boiling water for 10 minutes.
  5. Once the egg is cooked, peel, chop into cubes and set aside.
  6. Wash the zucchini chopped into small cubes, along with the mushrooms.
  7. Sauté the zucchini and mushrooms in a pan with a drizzle of olive oil until golden brown.
  8. Mix it with the tuna and the egg.
  9. Dry the lasagna sheets thoroughly with paper towel.
  10. Place a sheet on the plate, add a generous layer of filling, place another sheet, more filling and finally the last sheet.
  11. Heat the cream cheese in the microwave for a few seconds and pour over the lasagna.
  12. Sprinkle chopped parsley on top for decoration.

 

Soooo good. Thanks Ana!


Featured Product

Yellowfin tuna in olive oil

Yellowfin tuna. 212 g jar

If you like this recipe, you can make it at home with the yellowfin tuna available in our online store.

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Purple potatoes parmentier with pickled White Tuna

Purple potatoes parmentier with pickled White Tuna

Purple potatoes parmentier with pickled White Tuna

Purple potatoes parmentier with pickled White Tuna

By

2019/05/03

It is said that we eat with our eyes, and an appealing presentation does enhance a dish. But a real gastronomic delight is created by the combination of everything: flavors, colors, textures... And Margarita (Entre amigos) excels at it. This recipe of purple potatoes parmentier she sent for our contest is a perfect example. Its appealing color, the addition of our pickled White Tuna, the kettledrum presentation and the last decorative touches (and equally edible) make this dish a very tantalizing gastronomic proposal.

Ingredients

Instructions

  1. Wash the purple potatoes and cook them with their skin in salted water.
  2. Once cooked, peel and crush them with a fork, while adding salt and seasoning with olive oil.
  3. Peel the carrot, dice it into small pieces and cook together with the peas.
  4. Once the peas and carrot are cooked, drain well and add the finely chopped onion, the shredded tuna and the chopped hard-boiled egg.
  5. Season with mayonnaise.
  6. In a plating mold, place a layer of potatoes, a layer of filling and top with a second thinner layer of potatoes.
  7. Remove the mold and decorate to taste with olives, hard-boiled egg, chives or even with chive blossoms (which, besides being decorative is also edible).
  8. Serve at room temperature or keep in the refrigerator for a cold dish.

 

Colorful and delicious. Thanks Margarita!


Featured Product

Pickled White Tuna (escabeche).

Pickled White Tuna (escabeche). 120 g can

If you like this recipe, you can make it at home with the pickled White Tuna available in our online store.

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