Bom Petisco tuna and tomato with pepper and Azores cheese


2 x 120 g Bom Petisco tuna with pepper and fine herbs
2 unid. Tomato cut in wedges
1 leaf Bay leaf
1 tablespoon Chopped garlic
2 tablespoons Chopped onion
2 tablespoons Chopped bacon
2 Cloves
1 unid. Cinnamon stick
2 tablespoons Extra virgin olive oil
To taste Traditional sea salt
To taste Traditional sea salt
To taste Grated Azores cheese


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.

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