Quality canned food which combines with any vegetable to meet the needs of a complete and balanced daily diet.

5 original ideas which mix ingredients from different cultures, bluefish being the main ingredient.

1) Olasagasti Land&Sea

Hands-on time: 5 min. Cooking time: 35 min. Serves: 6

For the ratatouille:

1 onion

1 courgette (zucchini)

1 pepper

1 tomato

Then:

1 jar of Olasagasti Bonito del Norte (310 g)

12 tsp of Olasagasti Black Olive Cream (tapenade)

1 cup of rice (optional)

High quality ingredients for a healty single-course meal

We´ll give the dish an original touch if we add some tapenade (Black Olive Cream)

2) OLASAGASTI TABOULEH WITH TUNA BELLY FILLETS

Hands-on time: 3 min. Cooking time: 20 min. Serves: 4:

350 g de bulgur
Green and red peper
Spring onion
Cucumber
Two lemons
Olive oil
1 tin of Olasagasti white tuna belly fillets in olive oil (270 g)
Salt
A lot of parsley and some mint leaves
Preparation:

Squeeze out the juice of 2 lemons, pour over the bulgur with 3 spoonfuls of hot water. Cover and let it to swell for a few minutes. Chop all the vegetables in small dice. Mix all the ingredients; add a lot of parsley and mint leaves, and the salt. Leave it in the fridge overnight, dress the dish with olive oil and serve cool. Don’t forget to add your Olasagasti tuna at the last moment.
This is the typical taboulé prepared by my Moroccan friend from Bouscour. Actually, they don´t even use any water, just a bit more of lemon juice. If you add a few raisins… then… you will feel transported into the Moroccan Atlas!! I obviously add some Olasagasti blue fish (which was not considered there).

A fresh dish which upgrades with canned blue fish.

3) OLASAGASTI GYOZAS or DIM-SUM

Hands-on time 20″ Cooking time 5″ Serves 4

Ingredients (for 12 Gyozas)

-1 tin of Olasagasti Bonito del Norte white tuna (270 g)
-200 g of guindillas (basque green chilli peppers)
-1 big spring onion
-12 special wafers for Gyozas (Dim-Sum).
-1 tbs of extra virgin olive oil
-A few lettuce leaves
-Soya sauce

Preparation:

Chop the onion finely and cook in the olive oil until it is very soft. Add the chopped guindillas and cook for one minute. Put this preparation aside.

The rims of the wafers need to be wet. Put a small heap of the preparation in the centre of each wafer together with a few pieces of white tuna. Close and seal the gyozas and cook them. They can either be traditionaly steamed on lettuce leaves (as in the photo below) or cooked a la plancha.

Serve with soya sauce.

4) Olasagasti Gourmet Salad

Hands-on time: 10 min. Serves: 4

Lettuce leaves

2 tomatoes

4 hard boiled eggs

1 tin of 270 g of Olasagasti White Tuna belly fillets
1 jar of 90 g of Cantabrian Sea Anchovy fillets.
Extra virgin olive oil, vinegar and salt.

Place the lettuce leaves at the bottom of each individual bowl, add tomato slices and quarters of eggs. Dress and toss. Finally, decorate with Olasagasti Belly Fillets and anchovy fillets.

5) Olasagasti Basque Sandwich

Hands-on time: 5 min. Serves: 2

2 long buns of french bread

4 big slices of tomato

1 200g tin of Olasagasti White Tuna

6 guindillas (basque chilly peppers in vinegar)

1 small finely sliced spring onion

Extra Virgin olive oil.

Halve each bun, prepare your sandwich with all the ingredients. (Don´t forget to remove the stalk from each chilly pepper!).

Bon appétit!

La entrada 5 recipes with quality canned fish aparece primero en Blog de Conservas Olasagasti.