Do you love fish enough to be inspired by them? We do! Fish can’t swim backward, and remind us that life propels us only in one direction: forward. Let’s embrace the flow, let go of any thoughts on what we may leave behind as we grow and continue making forward-looking choices.
Tenorio Tuna in Organic Extra Virgin Oil
For over 100 years, Tenorio has been a symbol of quality in the world of tuna. Proudly Portuguese, Tenorio Tuna Fillets in Organic Olive Oil are the perfect addition to any kitchen, offering a taste of expertise and tradition with every tin.
Try making this zesty tomato & tuna salad. Warm a ¼ cup olive oil (you can use some of the oil in the tin!) over low heat. Add 2 crushed garlic cloves, the zest of ½ a lemon & ½ an orange, a bay leaf, and a pinch each of rosemary and thyme. Cook until caramelized. Place your tuna fillets in a bowl and pour the slightly cooled garlic oil over them to marinate.
For the salad, mix ½ a small, thinly sliced shallot, 10 green olives, and 2 tomato wedges in a bowl. Flake your tuna over the salad, dress with balsamic vinegar, and salt & pepper to taste.
Latvian Mussels in Escabeche Sauce
Native to the Mediterranean, escabeche is a technique of marinating a dish in an acidic vinaigrette to add flavor and soften texture. This tin makes gourmet seafood preparation easy by combining the ingredients together ahead of time. Heat up the contents of your tin just enough to release some of the oils from the sauce. Serve in your most beautiful dish with toasted bread and mayonnaise. Garnish with olive oil, a pinch of the included Zesty Pepper seasoning, and fresh dill.
Minerva Sardines in Spiced Olive Oil with Pickles
Minerva Conservas is a premium brand in Portugal, named after the figure of Minerva from Greco-Roman mythology who represents excellence and wisdom. Since its founding in 1942, Minerva has been known for its high-quality canned fish products, made with fresh, hand-selected fish from the Portuguese coast. To make the most out this ideal tinned combination, try your hand at a Fried “Sadineburger.”
Mix ½ C flour with ½t each of garlic powder, oregano, and salt. In a separate bowl, beat one egg and ¼ C water. Gradually fold the flour into the egg and water mixture and let rest.
Heat ¾ C of sunflower or vegetable oil. Once simmering, carefully dip individual sardines in flour mixture and fry for 2-3 mins on each side until golden and crispy. Rest the sardines on a paper towel. Lightly toast two brioche buns. Spread tartar sauce on the bottom buns and carefully add half of your fried sardines to each one. Top with pickles from the tin and feel free to add sliced tomatoes, lettuce or onions. Enjoy!