RECIPES

Tomatoe Cold Soup

Rice and Lentil Salad

Slice loaf of bread with Olasagasti bonito del norte tuna

Ingredients for 4 servings:4 slices of bread
1 Jar (190 gr.) of Olasagasti “Bonito del Norte” (White Tuna) filests in olive oil.
2 fresh onions
parsley Toast the slices of bread. Mince well the onions and spread it over the slices.In a small bowl, mix the parsley with extra virgin olive oil, a pinch of salt and a drop of vinegar if desired.
Separate the filests of Bonito and put the fillets on top of the slices of bread. Then, pour the content of the bowl. You can also add a little bit of well minced fresh tomato if desired.

 

Red Peppers with Olasagasti anchovies

Ingredients for 8 servings:2 or 3 your favorite red peppers 
1 can (125gr.) of Olasagasti anchovy fillets in olive oil.
garlic
oregano 
extra virgin olive oil.Roast the red peppers in the oven turning them over once a while. Remove from oven once the skin starts peeling off and acquires a light burn. Divide each pepper in four equal parts and put them on a plate. Put on top of each portion one or two Olasagasti anchovy fillets. Prepare the mixture of minced garlic, oregano and olive oil and pour it on top of the peppers.

 

Asparagus with Tuna

1 medium sized can of our tuna
1kg of asparagus
3 eggs
1 egg yolk
1/2 glass of cream
1/2 glass of milk
1/2 glass of Spanish white wine
1 teaspoon of butter or if you prefer olive oil
1/2 of diced onion
1 carrot cut into pieces
1 crushed tomato
1 drop of fish stock
salt and pepper

Skin and cook the asparagus. Leave to cool, cut the upper third off and keep the pieces. In a container, mix in milk, the crushed stems, eggs, egg yolk, cream, salt and pepper. Sieve and add the tinned tuna. grease a moulds, with butter and fill with the cream made beforehand. Put in the oven at 120 C for one hour. Meanwhile, lightly fry the onion and carrot in a casserole. We then add the white wine, tomato and fish stock. Leave this sauce to cook for 20 minutes. Present on a dish with sauce base, with the mould in the center decorated with the pieces of asparagus kept to one side.