Bom Petisco fritters

Preparation time: 10′      Product:

385g   Bom Petisco tuna in olive oil
300g   Boiled potato
3 tablespoons    Chopped onion
1 dente   Chopped garlic
3 tablespoons   Chopped parsley
2 unid.   Eggs
To taste   Eggs
To taste   Ground black pepper
To taste Extra virgin olive oil


Drain the tuna and mix with the other ingredients. Use two spoons to make the quenelles and fry in hot oil or olive oil.


You can also make small balls or cylinders. The technique to make quenelles takes some time to perfect.

Bom Petisco with boiled vegetables and poached egg
Bom Petisco, anchovy and roasted tomato sandwich