Available variants:

• White tuna roasted in extra virgin olive oil
• Cuttlefish with peas
• Cuttlefish eggs with tomato, crabs and ginger
• Octopus, potatoes and parsley
• Stewed monkfish tripe
• tuna belly

White tuna roasted in extra virgin olive oil
Ingredients: White Tuna, rosemary, garlic, salt, extra virgin olive oil, white pepper, wild fennel.
The chef recommends: "with salads and boiled vegetables. Use the oil from the tin because it is of quality".

Cuttlefish with peas
Ingredients: Cuttlefish, 12% peas, garlic, onion, extra virgin olive oil, tomato, salt, chilli pepper, white wine (sulphites), fish broth, thickener agar.
The chef recommends: "to be cooked with an egg. The egg is to be added when they are heated, it is covered, the egg white thickens and the yolk remains soft".

Cuttlefish eggs with tomato, crabs and ginger
Ingredients: cuttlefish eggs, diced tomato, garlic, ginger, onion, vinegar, crab, salt.
The chef recommends: "cook the couscous, shell it and season it with the eggs and their sauce".

Octopus, potatoes and parsley
Ingredients: octopus, potatoes, parsley, extra virgin olive oil, onion, salt.
The chef recommends: "cook the pasta, then cool it and season it with the oil from the box".

Stewed monkfish tripe
Ingredients: Tripe of Monkfish, lard, tomato, Grana Padano, celery, garlic, onion, carrot, fennel, marjoram, thyme, rosemary, fish broth, salt.
The chef recommends: "prepare a polenta and pour over the grated tripe and grana padano".

tuna belly
Ingredients: Tuna belly, 2.90% extra virgin olive oil, rosemary, garlic, wild fennel, salt, white pepper.
The chef recommends: "with a mashed potato or cold rice seasoned with oil from the can."

The photos in the gallery are for illustrative purposes only.