Bom Petisco “Gomes de Sá” style



3 x 120 g Bom Petisco tuna

750 g potato

100 g sliced onion

20 g sliced garlic

5 un boiled egg

30 g black olives

2 tbsp. chopped parsley

1 bay leaf

Extra virgin olive oil

Traditional sea salt

Ground black pepper

Red wine vinegar (optional)


Cut the potato in thick slices. Fry it lightly, drain well and reserve.

Prepare a “cebolada” (braised onion) in olive oil with the bay leaf, garlic and onion.

When the onion is cooked, add the potatoes, stir carefully and let it caramelize for a while. Season with sauce, pepper, chopped parsley and vinegar (optional).

Put the mixture in an oven tray with the boiled egg cutted in pieces on top and cook it au gratin.

When serving, overlay with Bom Petisco tuna flakes, perfume with parsley and black pepper and garnish with the olives.

Did you know that

This Bom Petisco “Gomes de Sá” style recipe emulates “Bacalhau à Gomes de Sá” (codfish “Gomes de Sá” style) — one among many traditional Portuguese recipes with codfish.

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