Bom Petisco Gaspacho


2 x 120 g Bom Petisco tuna in olive oil
2 unid. Chopped tomato
1 unid. Chopped cucumber
2 tablespoons Chopped red onion
1 unid. Chopped red pepper
1 coffee spoon Chopped garlic
3 tablespoons Extra virgin olive oil
1 tablespoon Red wine vinegar
2 tablespoons Pennyroyal leaves
To taste Fleur de sel
To taste Ground black pepper


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.

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.

Bom Petisco, anchovy and roasted tomato sandwich
Bom Petisco tuna in passionfruit marinade