Big Tuna Fillets in Olive Oil.
Sugo all’Isolana
A long awaited, full of mediterranean ingredients, sauce made with fresh tomatoes,
sundried tomatoes, capers, anchovies and a touch of chilli. Rich in flavour and colour and can be used in a variety of recipes.
Coralli all’Isolana
Ingredients for 4 portions:
– 400g Sugo All’Isolana
– 250g Coralli Pasta
– 25g Pine Nuts
Cook the Coralli in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana in a frying pan to heat, add 1 ladle of boiling water to dilute a little and the pine nuts.
Strain the pasta and toss in the sauce. Portion into plates and serve at once.
Tonno all’Isolana
Ingredients for 1 portion:
– 1 Fresh Tuna Steak
– 30g Sugo All’Isolana
– 20g Crème Fraiche
– 100g Wilted Baby Spinach Leaves
– 5ml Extra Pesto Oil
Sear and grill the tuna steak.
Heat the Isolana sauce with the crème fraiche and pour over the tuna steak. Serve at once on a bed of freshly wilted baby spinach leaves. Drizzle the extra pesto around the plate and serve at once.
Bruschette all’Isolana
Ingredients for 1 portion:
– 1 Bruschetta
– 2 Chargrilled Aubergine Slices
– 30g Isolana Sauce
– 2 Tbs Crème Fraiche
Grill the bruschetta bread on both sides, brushing with some extra virgin olive oil if liked. Place on a plate, add the chargrilled aubergine slices, top with the Isolana sauce, dot with the tablespoon of crème fraiche.
Place under a grill to heat through and slightly brown the crème fraiche. Serve at once.
Isolana Sauce
A new ingredient for a traditional flavour! New to iB Food’s range of traditional sauces is Isolana – a tomato based sauce which is richer in colour and taste than conventional tomato based sauces.
Ideal with all varieties of pasta,particularly Rigatoni and Coralli. The sauce is made from fresh tomatoes,Chef sundried tomatoes, capers, anchoviesand a touch of chilli. It also makes agreat accompaniment to strong flavoured fish such as seared tuna steaks or as an ingredient in a wide range of starters such as bruschetta. For a slightly milder sauce, particularly good when used in starters, Isolana can be mixed with creme fraiche. Isolana can also be mixed with mascarpone to create a mouth-watering dip. In future issues we plan to feature your recipe suggestions – so do send them in. Here we have a couple of simple, yet effective serving suggestions for you to try.
Rigatoni All’ Isolana
A pasta starter blending the tantalising tomato sauce with toasted pine nuts.
Serves 4 as a starter
– 400 g Sugo All’Isolana – 250g Rigatoni Pasta – 25g Pine Nuts Prepare the Rigatoni in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana sauce in a frying pan and heat through. Then add I ladle of boiling water to dilute the sauce a little and then simply add pine nuts. Strain the pasta and toss in the sauce.Then serve.
Tonno All’ Isolana
The sauce sets off seared tuna steak beautifully.
For one serving
– 1 Fresh Tuna Steak – 30g Sugo All’Isolana – 20g Creme Fraiche – 100g Steamed Spinach Take one fresh tuna steak, sear and grill. Heat the Isolana sauce with Serve on a bed of freshly steamed baby spinach leaves.
Fish
If you have a party of 8, here is a suggestion based on fish for their menu using fresh and interesting ingredients, giving a twist of the unusual to the recipes. These recipes are ideal for vegetarians that like to eat fish. A colourful starter and main course that will tempt anyone.
Starter – Conchiglioni stuffed with Tuna and Wild Fennel
Ingredients for 8 portions:
– 24 Large Shells cooked
– 4 Fresh Tuna steaks
– 10 Tbs Wild Fennel Condiment
– 20 Tbs Pomodorina Tomato Sauce
– Extra Virgin Olive Oil for drizzling
Poach the Tuna steaks, flake and mix with the wild fennel condiment. Use this to fill the precooked shells of pasta.
Place the pomodorina on the base of a plate, top with the stuffed shells and bake in an oven for about 5 minutes till heated through.
Drizzle some extra virgin olive oil all round and serve at once.
Main Course – Salmon with Olives, Tomato & Pesto Vinaigrette
Ingredients for 8 portions:
– 8 Salmon Fillets (approx. 180g each)
– 180g Black Olive Paste
– 100g Fresh Breadcrumbs
– 15 Tbs Extra Virgin Olive Oil
– 3 Tbs Balsamic Vinegar (gold cap)
– 6 Tbs Pesto alla Genovese
– 4 Tomatoes finely diced
Cut the salmon fillets horizontally. Mix the black olive paste with the breadcrumbs and spread in between the fillets, making a sandwich. Wrap it loosely in foil and bake for 10-15 minutes in a medium preheated oven.
In the meantime, whisk the extra virgin olive oil, balsamic vinegar, and pesto to make a dressing, then add the diced tomatoes.
Serve the salmon with the dressing drizzled around it.
Accompany with:
Baby Potatoes (charlottes)
– 2 kg Baby Potatoes (charlottes)
– 1 Tin Baby Artichoke Hearts In Oil and Herbs
Summer Is Here!
With Summer here at last, the wonderful lively colours and flavoursome ingredients in exciting recipe preparations can tantalise your customers, looking for those Mediterranean dishes that are so inviting and tasty.
Char grilled vegetables, miniature capers, yellowfin tuna and delicate artichokes are just some of the ingredients utilised in the following recipes that remind your customers of their fun holidays abroad that they do not want to forget in a hurry !
Stuffed Char Grilled Peppers
Ingredients for 6 portions:
– 800g Char Grilled Peppers
– 40g Fresh Bread Crumbs
– 2 Cloves of Garlic Crushes
– 1 Tbs Freshly Chopped Parsley
– 10g Anchovy Fillets
– 20g Miniature Capers
– Freshly Ground Black Pepper
Drain the char grilled peppers from their olive oil. Strain the olive oil and keep for other recipes,
vinaigrettes etc. Mix the rest of the ingredients into a nice stuffing consistency.
Lay the peppers flat with the internal side facing upwards. Spread a little of the mixture in each of the peppers, roll closed and use a toothpick to hold them together.
Place in an oven proof dish, sprinkle with a little of the olive oil from the peppers and place under the grill for a few minutes. The option is to sprinkle some mozzarella on top before placing under the grill.
Sprinkle some freshly chopped parsley and serve at once. Can be served warm or cold.
(Please note that the above recipe can be varied by using the char grilled aubergines instead or doing both).
Tuna and Artichokes Salad
Ingredients for 8 portions:
– 800g Yellowfin Tuna Fillets
– 350g Baby Artichoke Hearts
– 2 Cloves Garlic Crushed
– 1/2 Glass of White Wine
– 10g Anchovy Fillets
– 20ml Lemon Juice
– 30ml Extra Virgin Olive Oil
– 20g Miniature Capers
– Freshly Ground Black Pepper
– 1 Tbs Freshly Chopped Parsley
– Mixed Lettuce Leaves
Strain the tuna and the baby artichokes of their oil.
Lightly brown the garlic in the olive oil, add the tuna and the anchovy fillets. Deglaze with the white wine. Add the freshly ground pepper, lemon juice and miniature capers.Remove from heat, add the artichokes and freshly chopped parsley and toss delicately. Serve on a bed of lettuce.
Farfalle Rigate
Ferrari have made us another winning shape, the Farfalle Rigate egg pasta, shaped like a bow or butterfly but ribbed, making it retain the sauce much better and is more attractive than the standard one plain and smooth. This egg pasta lends itself to many recipes but as the summer is approaching it will make wonderful pasta dishes and salads.
Farfalle with Sunblushed Tomatoes, Capers, Anchovy & Raw Tuna
Ingredients for 6 portions:
– 500g Ferrari Farfalle Rigate
– 200g Broccoli Heads
– 150g Sunblushed Tomatoes
– 6 Tornatore Anchovy Fillets
– 1 Small Chilli Pepper
– 12 Thin Slices of Raw Tuna
– 1 Clove Garlic
– 20ml Extra Virgin Olive Oil
– 40g Miniature Capers
– Salt & Pepper to Taste
Blanch the broccoli in boiling water and then cool down. In a frying pan heat the oil with the garlic, chilli, anchovy fillets until melted and well amalgamated. Season carefully with salt and pepper. In the meantime cook the pasta in salted boiling water till al dente.
Drain and toss in the sauce. Place each portion in a plate and place on top 2 thinly slices of raw tuna and serve immediately.
Farfalle all’ Antipasto
Ingredients for 6 portions:
– 500g Ferrari Farfalle Rigate
– 150g Sunblushed Tomatoes
– 350g Grandantipasto
– 50g Miniature Capers
– 300g Tinned Tuna in Olive Oil
– 40ml Fig Vincotto
– Freshly Chopped Herbs
– Spring Onions
– Salt & Pepper to Taste
Cook the pasta in salted boiling water until al dente, strain, toss in a little oil and cool down. Chop the fresh herbs like basil, thyme, parsley and the spring onions and toss in the pasta. Add all the other ingredients and season to taste. Leave to marinate for a few hours before serving so that the pasta absorbs all the flavours. A Delicious and colourful Pasta salad.
Farfalle
Granarolo have made us another winning shape, the Farfalle egg pasta, shaped like a bow or butterfly but ribbed, making it retain the sauce much better and is more attractive than the standard one plain and smooth. This egg pasta lends itself to many recipes but as the summer is approaching it will make wonderful pasta dishes and salads.
Farfalle with Sunblushed Tomatoes, Capers, Anchovy & Raw Tuna
Ingredients for 6 portions:
– 500g Granarolo Farfalle Rigate
– 200g Broccoli Heads
– 150g Sunblushed Tomatoes
– 6 Tornatore Anchovy Fillets
– 1 Small Chilli Pepper
– 12 Thin Slices of Raw Tuna
– 1 Clove Garlic
– 20ml Extra Virgin Olive Oil
– 40g Miniature Capers
– Salt & Pepper to Taste
Blanch the broccoli in boiling water and then cool down. In a frying pan heat the oil with the garlic, chilli, anchovy fillets until melted and well amalgamated. Season carefully with salt and pepper. In the meantime cook the pasta in salted boiling water till al dente.
Drain and toss in the sauce. Place each portion in a plate and place on top 2 thinly slices of raw tuna and serve immediately.
Farfalle all’ Antipasto
Ingredients for 6 portions:
– 500g Granarolo Farfalle
– 150g Sunblushed Tomatoes
– 350g Grandantipasto
– 50g Miniature Capers
– 300g Tinned Tuna in Olive Oil
– 40ml Fig VincottoChef
– Freshly Chopped Herbs
– Spring Onions
– Salt & Pepper to Taste
Cook the pasta in salted boiling water until al dente, strain, toss in a little oil and cool down. Chop the fresh herbs like basil, thyme, parsley and the spring onions and toss in the pasta. Add all the other ingredients and season to taste. Leave to marinate for a few hours before serving so that the pasta absorbs all the flavours. A Delicious and colourful Pasta salad
Menu Tuna Flakes in Sunflower Oil 1kg
Crumbled Tuna, only white chunks in sunflower oil. Presented in practical Alluminum bags, for general Tuna applications.
Sugo al Tonno 410g – Tuna sauce
A ready to use tuna fish sauce made with first choice tuna fish, in olive oil, capers, olives typical herbs and spices.
Ideal for spaghetti, risottos, canapes, sandwiches and toasts.