Chop all the boiled vegetables (potato, carrot, turnip and
onion), stir in the chopped garlic, chopped parsley and season
with fleur de sel and olive oil.

Line small bowls with the cabbage leaves, place the flaked tuna
and chopped vegetables, put the poached egg on top and close
the cabbage leaves to form a purse.

Finish and presentation
Put the cabbage purses into the oven to heat at 150ºC for about
15 minutes.

Drain the tuna and mix with the other ingredients.

Use two spoons to make the quenelles and fry in hot oil or olive oil.

Tomate assado
Pele tomate e leve a assar inteiro, temperado com azeite e sal,
em forno aquecido a 200ºC durante 15 minutos e depois baixe a
temperatura do forno para o mínimo (entre 80 / 100ºC) e deixe o
toma-te a cozinhar durante 1 hora.
Bolo lêvedo
Numa tigela misture o leite com fermento e a farinha até obter
uma pasta homogénea.
Tape e deixe a levedar durante 30 minutos.
Misture os restantes ingredientes até obter uma massa
homogénea. Divida a massa em 4 partes, molde em forma de bola,
coloque num tabuleiro, cubra com um pano e deixe levedar em
temperatura ambiente durante cerca de 30 minutos.
Coza o bolo numa frigideira tapada em lume brando, virando o
mesmo a meio da cozedura dando-lhe a forma de pão achatado.
Finish and presentation
Put the roasted tomato on the bread, then add the basil,
anchovy and tuna, season with olive oil.
Tips

In a bowl, put the red onion and garlic. Marinate in vinegar, olive oil, salt and pepper for 10 minutes.

Add the tomato, cucumber, red pepper and pennyroyal.

Finish and presentation
Serve the marinated vegetables, then top it with the flaked tuna and perfume with pennyroyal.

Tips
Peel and remove the seeds from the tomatoes, pepper and cucumber – this will make a nicer salad. Garnish the salad with croutons. You may replace the pennyroyal with coriander.

Prepare a base of olive oil with onion, garlic, bay leaf and allspice and cook until the onion is tender and transparent. Add a splash of white wine vinegar, let it boil and add the passion fruit pulp and honey. Cook on low heat and season with salt.

Meanwhile, crumble the bread, season with olive oil and salt, and toast in the oven.

Finish and presentation
Put the marinade sauce on the plate, top with the flaked tuna, perfume with the parsley leaves and scatter the toasted bread on top.

Cook the bacon, bay leaf, cinnamon and cloves in olive oil. Add the onion and garlic and leave to cook slowly. When the onion and garlic are cooked, without getting golden, add the tomato, season with salt and leave to cook one more minute.

Finish and Presentation
Drain any excess sauce from the cans and top them with the tomato mixture. Sprinkle with grated cheese and put in the oven to grill. Finally, perfume them with chopped parsley.

Cut the potatoes in half and remove the pulp without damaging the skin.

Mix the tuna with the sweet potato and the other ingredients.

Put the mixture back inside the potato skins, dust with grated cheese and bake in the oven au gratin.

Put the tuna, hazelnuts, cottage cheese, orange and lemon zest, olive oil, fleur de sel and ground pepper in a blender.

Blend until smooth.

Finish and presentation
Serve in a glass, garnished with a salad of melon, anchovies and chives, seasoned with olive oil and fleur de sel.

Blanch the vegetables (courgette, carrot, leek and celery root) in boiling salted water for 1 minute. Cool them using water and ice, drain well and place on absorbent paper towels, to remove the excess water.

In a bowl, mix the tuna with the cottage cheese, vegetables, olives and chives.

Season with fleur de sel and ground pepper.

Finish and presentation.

Cook the garlic and onion in olive oil.

Add the mango with wine, and leave to cook for 5 minutes.

Add the tuna, oregano and a splash of vinegar. Season with salt and pepper, and blend the mixture.

Boil the potatoes in salted water. Pass them through a masher, stir in the tuna and season with pepper.

Mix together the flour with the melted butter and brandy, and keep adding the salted water bit by bit. Knead well and set aside in a cool place for at least an hour.

Roll out half the pastry on a surface dusted with flour. Place small portions of the filling, cover with the rest of the rolled-out pastry and cut with a pastry cutter.

Fry in olive oil and dust with cinnamon and sugar.

Slash the chestnuts, rinse under running water, drain and put on a baking tray with salt. Bake in a pre-heated oven at 200ºC for about 15 min.

Meanwhile, put the olive oil and garlic in a pan, add the peeled roasted chestnuts and the milk, and season with nutmeg. Cook slowly until the chestnuts start to fall apart. Season with salt and pepper and mash it suing a masher. Fold in the Bom Petisco tuna with 5 peppers, perfume with chopped parsley.

Shape the mixture into croquettes, dip in flour, egg and bread crumbs and fry in hot oil.

Fry off the bacon in olive oil, add the onion, garlic and add the white wine.

Bring to a boil, add the tomato and cook slowly. Season with salt and pepper, and blend the mixture with basil.

Heat the spices in a frying pan over a low heat (coriander seeds, cumin seeds and turmeric) to release their aroma. Add olive oil, the garlic, onion and leeks.

Leave to cook slowly, perfume with ginger and season with salt. Remove from the heat and leave it to cool. Stir in the Bom Petisco tuna and chives.

Put some of the mixture in a sheet of pastry and shape it into a triangle. Use water or egg white to seal the samosa. You may also use a clove as a pin. Put some of the mixture in a sheet of pastry and shape it into a triangle. Use water or egg white to seal the samosa. You may also use a clove as a pin.

Melt the sugar in a frying pan over a low heat, add the onion and olive oil. Add the mango and chilli pepper, perfume with lemon juice and season with salt. Leave to cool and stir in the coriander.

Balls

Fry the garlic and the onion in olive oil. Add the rice and dry white wine, bring it to a boil and add the chicken broth. Season with salt and let it cook.

When the rice is almost cooked, add the dried tomato and leave it to mellow. Stir in the cheese and tuna and remove from the heat.

When the mixture is cold, add the chopped parsley. Shape the mixture into small balls or use two spoons to make quenelles.

Pass each ball through egg and corn flour and fry in deep hot oil.

Sauce
Blanch the cress in boiling water and cool immediately in water with ice. Drain well and blend it with the yoghurt.

Add the cream cheese, and season with salt and pepper.

Fry the prawns in olive oil and set aside.

Fry the garlic and onion in olive oil, add the dry tomato, refresh with vodka and season with salt and pepper.

Blend the mixture with the prawns to get a cream.
Fill the ravioli with the cream, the prawns and the tuna.

Seal the edges of the raviolis by moistening the edges of the pastry with a little water.

Cook the raviolis in a big pot of boiling water seasoned with salt and a drizzle of olive oil for 5 minutes.

Blanch the parsley in boiling water, cool immediately in water with ice and drain well. Blend it with olive oil.

PRESENTATION

On a flat plate, season a bed of spinach with salt, a drizzle of olive oil and a few drops of lemon juice.

Put the raviolis on top and pour over the sauce. Garnish with some cheese.

Bake the apples in the oven, pre-heated to 150º for 40m.

Remove the apple skin and cores, and blend along with the olive oil and the vinegar. Season with fleur de sel.

PRESENTATION
Use small glasses and begin with the apple purée, then the chickpeas and the vinaigrette, the egg, tuna and finally the parsley.

Mix half the corn flour with a little cold water and set aside.

Heat the rest of the water with the butter. As soon as it boils, add the flour and water mixture.

When it comes to a boil again, add the dry tomato and stir constantly. Then add the rest of the corn flour while stirring, and finally the drained tuna.

When it comes to a boil again, add the dry tomato and stir constantly. Then add the rest of the corn flour while stirring, and finally the drained tuna.

Note: This recipe works even better if you use Bom Petisco in Extra Virgin Olive Oil and Oregano. Try it!

Boil the water with the milk, lemon zest and the butter. When it boils, add the flour and fold it firmly. Put the pastry onto a work surface and knead it until smooth. Wrap in cling film and leave it to rest while making the filling.

Cook the onion in the butter, add the fish stock and reduce.

Add the flour, let it cook and then add the milk. Leave to boil until you get a cream. Then add a few drops of lemon juice and the nutmeg.

Check the seasoning and, when it is cold, add the parsley and the tuna.

Roll out the pastry and put individual portions of the filling on it. Close it in half-moon shapes and dip in egg and bread crumbs.

Fry in hot oil just before serving.

Fry the lard, garlic and onion in olive oil. Add white wine, tomato, pear and leave to mellow.

Add the juice and boil once again for 4 or 5 minutes. Blend the mixture.
Emulsione o preparado e ajuste os temperos.

Season with salt and pepper.