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Healthy & Elegant Tuna and Veggies Tower
Serves 4 people
Ventresca Tikka Massala
4 Servings (465 Calories per serving)
A Tuna Wonton to cover in plum jelly
Serves 4 people
The Tuna-Kale-Chickpeas Salad Team
Serves 4 people
Petite & Flavorful Jalapeño Tuna Sliders
For 10 mini burgers or 5 regular sized burgers
Jalapeño Tuna Tacos
2 Servings (1080 Calories per serving)
Risoni, Tuna, Salad, Go!
Serves 4 people
Tasteful & Charming Tuna Stuffed Potato
Serves 4 people
Delicious & Balanced Tuna Wrap with Alfalfa Sprouts
Serves 4 people
Fettuccine with Oregano Tuna and Sauce Aurore
4 Servings (422 Calories per serving)
Exotic & Appetizing Tuna and Mushroom Falafel
For 25 mini pitas (appetizer) or 10 big pitas ( as a main course)
Stuffed Tomatoes with Garlic, cous-cous and Pesto
6 - 8 Servings (198 Calories per serving)
Lemon Pepper (Sriracha) Tuna Sandwich
4 Servings (789 Calories per serving)
Orzo Pasta with Lemon Pepper tomato, arugula, and Parmesan
4 Servings (564 Calories per serving)
When Poblano Peppers met Green Apple & Cottage Cheese
Serves 4 people
Casual & Delectable Tuna Summer Rolls
Serves 4 (8 summer rolls)
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Healthy & Elegant Tuna and Veggies Tower
Serves 4 people

Ingredients

2 avocados
2 cooked beets
2 jars of Tonnino Tuna Ventresca in olive oil (380gr o 10oz)
2 cups of cooked white and red quinoa
100 gr. of arugula
¼ cup of sunflower seeds
4 tbsp of parsley
2 tbsp of white balsamic vinegar
6 tbsp of Tonnino olive oil
2 tbsp of lemon juice
1 tbsp of soy sauce
Salt and pepper to taste

Preparation


1. Cut the beets in small cubes, add 3 tbsp of extra virgin olive oil and 1,5 white balsamic vinegar. Add salt and pepper and the parsley at the end.
2. Peel the avocados and smash them roughly with a fork. Add salt, pepper, 2 tbsp of olive oil (from the Tonnino jar), 2 tbsp of lemon juice and soy sauce.
3. Put the quinoa in the base, then the creamy avocado and the beet on top. Add the ventresca with the chopped parsley at the end.
4. The arugula can be placed around the veggies. Add some drops of olive oil, vinegar and sunflower seeds.

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Ventresca Tikka Massala
4 Servings (465 Calories per serving)

Ingredients



2 jars of Tonnino Ventresca (380 g)
200 g of tomato conserve
160 g of heavy cream
2 tablespoons of Cilantro
1 tablespoon of Ghee
1 ne of chopped garlc
1 tablespoon of Siracha
1 teaspoon of paprika
Salt and ground black pepper to taste
2 tablespoons of cooked white Rice
2 Cups of cooked Jasmine Rice

Sauce:

1 cup of Natural Yogurt
1 tablespoon of fresh lemon juice
1 teaspoon of chopped garlic
2 tablespoons of chopped fresh mint

Preparation

Put the ghee in a hot large saucepan. Add garlic, Sriracha, cumin, paprika, salt and pepper, heat for 2 minutes. en, add to the saucepan: tomatoes, heavy cream and let it cook in low for 7 to 10 minutes, until it gets smooth and thickened.

Gently fold in the Tonnino Ventresca and serve immediately onto the rice.Garnish with cilantro.

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A Tuna Wonton to cover in plum jelly
Serves 4 people

Ingredients

12 raw Wonton wrappers
1 TONNINO Tuna fillets in Olive Oil. Drained
3 tbsp sour cream
3 tbsp cream cheese
1 tbsp soy sauce
1 tbsp chives
1 garlic clove finely chopped
Salt and Pepper
Plum Jelly (in the oriental food aisle)

Preparation

1. Mix tuna, cream cheese, sour crema, garlic and chives.
2. Fill the center of the wonton wrapper with a spoonful of tuna filling.
3. Wet the borders and close.
4. Fry each wonton individually until puffed and golden brown.
5. Serve warm with the sauce on the side. Bake until golden brown.


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The Tuna-Kale-Chickpeas Salad Team
Serves 4 people

Ingredients

2 TONINO Tuna Fillets in Olive Oil
1 cup chickpeas
3 tbsp red onion finely chopped
1 garlic clove finely chopped
4 tbsp lemon juice
4 tbsp extra virgin olive oil
3 tbsp fresh basil leaves chopped
3 tbsp mint leaves chopped
Ground pepper
½ tbsp Dry Oregano
½ tbsp dry mustard
¼ tbsp thyme
½ tbsp dried ginger powder
Salt to taste
4 big kale leaves (about 4 cups chopped)

Preparation

1. Place the chickpeas, red onion, lemon juice, olive oil, basil and mint.
2. Add the condiments and taste. Add salt to taste.
3. Place the kale in a plate, top with the chickpeas mix and then add the tuna in big fillets.


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Petite & Flavorful Jalapeño Tuna Sliders
For 10 mini burgers or 5 regular sized burgers

Ingredients

Tuna Patties
1 tbsp extra virgin olive oil (or use the oil from the Tonnino jar if you like it spicy)
1 small celery branch finely minced
1 tsp of chili powder
1 clove of garlic
¼ tsp cayenne pepper
¼ tsp celery seeds
¼ tsp coarse salt
Fresh ground pepper
3 jars of Tonnino Tuna filets with jalapeño in olive oil (570gr o 20oz)
1/3 cup of Panko (Japanese bread crumbs) or your choice of fine bread crumbs
¼ cup of fresh parsley finely minced
1 tbsp of heavy cream
1 tbsp of Dijon Mustard
3 minced scallions
1 egg (beaten)
2 tbsp of flour (+ extra flour for dusting the patties)
1 cup Frying oil (preferably canola, corn or light olive oil)
Onion bread (home made or from a fine bakery)

Coleslaw
1 cup of fine shredded red cabbage
1 cup of fine shredded white cabbage
1 cup of fine shredded carrots
1,5 tbsp of brown sugar
1 tsp salt
½ cup of fresh parsley finely minced
¼ good quality mayo
1 tsp Dijon Mustard
1 tbsp poppy seeds
1 lime juice
1 lemon juice
Fresh ground pepper to taste

Preparation

1. In a big bowl, mix the cabbages with 1 tbsp of sugar and ½ tbsp of salt, cover and refrigerate for ½ hour. Then add the carrots and parsley. Mix the rest of the slaw ingredients and add them to the cabbage mix at the end.
2. In a hot pan add the oil, chili, celery, garlic, cayenne pepper, celery seeds, salt and pepper. Cook for 4-5 minutes and set aside.
3. In a big salad bowl, shred the tuna; add panko, parsley, cream, mustard, flour, egg and scallions. Mix well and add the celery and garlic cooked mix in the end.
4. For the patties, flour your hands and make small balls (size of a golf ball) and gently flatten them to the desired size (just a little bit bigger than the bun you will use as they will shrink while cooking)
5. Flour each patty and refrigerate them for 10-15 minutes on wax paper. This will make them firmer and easier to fry.
6. Fry the patties in a big pan with 1-2 tbsp of hot frying oil. Cook until golden brown.
7. Warm up the buns, without toasting them. Put a patty in each bun and top with the slaw and serve!

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Jalapeño Tuna Tacos
2 Servings (1080 Calories per serving)

Ingredients

6 medium Corn Tortillas
2 jars of Tonnino with Jalapeño
18 ne slices of Cucumber (3/4 cucumber)
3 of Lemons in quarts
1 ½ cups of white and red cabbage
6 fine slices of Radish
¾ cups of Mayonnaise
Pinch Salt
Pinch Ground Black Pepper
½ cup of loosely chopped cilantro
¾ cups of Green Tomato Sauce

Preparation

In a large bowl combine mayonnaise and cilantro leaves. Season with salt and pepper.
Transfer half the mixture to another bowl. In the rst bowl add Jalapeño Tuna and in the second bowl add toss cabbage.Warm tortillas according to package instructions.To make tacos ll tortillas with Tuna mixture, add Green Tomato sauce with Jalapeño and drizzle with cabbage mixture.
Garnish with cilantro, cucumber, lemon and radish.

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Risoni, Tuna, Salad, Go!
Serves 4 people

Ingredients

1 TONINO Tuna fillets with capers in olive oil
3 cups Risoni pasta 'al dente'
1/3 cup ricotta cheese
1 tbsp chopped basil
1 tbsp Extra Virgin Olive Oil
2 tbsp mini capers
2 Italian tomatoes seedless cut in strips
2 cups arugula
3 tbsp lime juice
1 cup celery peeled, cut in diagonal
Salt and pepper

Preparation

1. Place basil, olive oil, capers, tomatoes, lime juice, celery and tuna. Mix and add the ricotta cheese crumbled.
2. Mix with the risoni pasta and serve on top of an arugula bed.


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Tasteful & Charming Tuna Stuffed Potato
Serves 4 people

Ingredients

8 red skin medium size potatoes
2 liters of cold water
1 tbsp of salt
2 jars of Tonnino Tuna Filets with
capers in olive oil (190 gr. o 6,7oz)
1 cup of ricotta cheese
1 cup shredded mozzarella cheese
½ cup of Parmesan cheese
2 tbsp of olive oil from the Tonnino jar
½ cup of fresh tomato (small dices without seeds)
¼ julienned roasted peppers
Salt and pepper to taste

Preparation

1. In a big pot of cold water put potatoes with their skin. Add 1 tbsp of salt and boil. When it starts boiling, cook for 20 minutes.
2. In a big bowl mix the ricotta cheese, Tonnino capers , tomatoes and peppers.
3. Salt and pepper to taste
4. When the potatoes are done, drain and set aside.
5. Cut one side of the potato and with the help of a spoon empty enough to fill with the tuna and cheese filling, approximately a third of the potato. Put the remaining potato in a bowl where you will mix it with the rest of the filling.
6. Add the ricotta mix to the potato.
7. Then add the mozzarella and tuna
8. Mix carefully; don’t flake the tuna.
9. Stuff the potatoes with the filling, add parmesan cheese and bake for 8-10 minutes until the parmesan is golden brown and serve.

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Delicious & Balanced Tuna Wrap with Alfalfa Sprouts
Serves 4 people

Ingredients

2 jars of Tonnino Tuna filets with oregano in olive oil (380gr o 10oz)
4 wheat flower tortilla wraps of your choice (whole wheat, white, spinach or any flavor of your choice)
200 gr. of alfalfa sprouts
100 gr. of white cheese (feta, mozzarella o any white fresh cheese of your choice)
12 cherry tomatoes
1 cup shredded carrots
¼ cup of basil leaves
¼ cup of olive oil (from the Tonnino Jar)
2 tbsp of sliced almonds
4 sundried tomatoes finely chopped
8 iceberg lettuce leaves
4 tbsp of rice vinegar
2 tbsp of balsamic vinegar
Salt and pepper to taste

Preparation

1. Place in a bowl the white cheese chopped, ad the cherry tomatoes cut in 4, shredded carrot, basil leaves, the olive oil, almonds, sundried tomatoes, vinegars, salt and pepper.
2. Mix carefully; add the tuna without breaking it.
3. Place the wheat flower tortillas on the table top, then place 1 iceberg lettuce leaf, then 2 tbsp of tuna filling
4. Add the alfalfa
5. Roll the wrap, cover with wax paper and tie it up with a cord.
6. Perfect for a lunch box or picnic!

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Fettuccine with Oregano Tuna and Sauce Aurore
4 Servings (422 Calories per serving)

Ingredients


20 g of butter
20 g of Common Wheat Flour
30 g of chopped onions
5 g of chopped garlic
1 cup (250 ml) of Milk or light cream
100 g of Tomato Concentrate Pulp
1 Pinch of Salt
200 g of non-cooked Fettuccine
2 jars of Tonnino with Oregano
1 tablespoon of dry Oregano
½ cup of Basil leaves
50 g of Parmesan

Preparation

Place the Fettuccine in a large pot of boiling and salted water. Cook them until they are tender or "al dente", for over 10 minutes. Drain, set aside and put some splashes of olive oil so they can't stick.Melt butter in a non-stick saucepan over medium heat. Add onions, garlic and our. Cook for 2 minutes.Add hot milk or heavy cream, stirring with wire whisk until smooth. Add Tomato Concentrate pulp. Cook for 3 minutes and drain the sauce.Gently fold in the Tonnino with Oregano with the Sauce Aurore and serve immediately onto Fettuccine.Garnish with basil leaves, dry oregano and Parmesan cheese.

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Exotic & Appetizing Tuna and Mushroom Falafel
For 25 mini pitas (appetizer) or 10 big pitas ( as a main course)

Ingredients

Falafel mix
3 cups of drained canned chickpeas
2 Jars of Tonnino Tuna Filets with Garlic in olive oil (380gr o 13,4oz)
1 cup minced onion
10 tbsp minced parsley
10 tbsp minced cilantro
1 tsp of salt
5 tsp of chili powder
15 garlic cloves
5 tsp cumin
5 tsp baking powder
½ cup of flour
2 cups finely chopped and cooked mushrooms
6 cups frying oil (preferably canola, corn or light olive oil)
25 small pitas or 10 big pitas

Tahini Sauce

1½ cups of Tahini (sesame paste)
½ cup water (warm)
¼ cup of lime juice

Vegetables

1 cup of shredded red cabbage
10 tbsp of rice vinegar
4 tbsp olive oil from the Tonnino Jar
½ cup ripe tomatoes cut in cubes
½ cup roasted eggplant cut in cubes

Preparation

1. For the Falafel, mix every ingredient in the food processor, until it becomes a think and chunky paste. With a small ice cream scoop make balls and refrigerate until use. Approximately the size of a prune.
2. For the Tahini sauce, whisk all the ingredients and taste. Every Tahini brand is different, so you will need to use more or less water to prepare it. You can use more or less lemon depending on your taste, the consistency must be like cream.
3. Mix all veggies in a bowl and set aside.
4. Heat the oil at 325F, and gently drop the falafel balls. Fry them until dark golden brown and very crunchy. Approximately 3-5 minutes. Let the balls drain in a paper-lined bowl.
5. Warm up the pita bread without toasting. Fill with ½ tbsp of veggies, then the falafel ball and another vegetable tbsp.
6. Drizzle with Tahini sauce and serve

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Stuffed Tomatoes with Garlic, cous-cous and Pesto
6 - 8 Servings (198 Calories per serving)

Ingredients

8 tomatoes
¾ cups of couscous 1 jar of Tonnino with garlic drained
3 tablespoons of Pesto
2 tablespoons of roasted flakes almond
Pinch of Salt and freshly ground pepper
Olive Oil pray

Sauce:

1 cup of Natural Yogurt
1 tablespoon of fresh lemon juice
1 teaspoon of chopped garlic
2 tablespoons of chopped fresh mint

Preparation


Cut a thin slice from the top of each tomato. Using a teaspoon remove the esh and juice. Discard the esh, place the juice and seeds in a measuring jug. Place tomato shells in a baking dish.

Add enough water to make up ¾ cups of tomato liquid. Place the couscous in a bowl. Add the tomato mixture and combine. Set aside for 10 minutes. Flu the couscous with a fork. Stir in the Tonnino with garlic, almonds, pesto, salt and freshly ground pepper.Preheat oven to 200°C. Fill shells with couscous. Replace tops on each tomato. Spray gently with olive oil. Bake for 15 minutes.

Mix the yogurt, lemon juice, garlic and mint. Serve tomatoes with the natural yogurt sauce.

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Lemon Pepper (Sriracha) Tuna Sandwich
4 Servings (789 Calories per serving)

Ingredients

1 jar of Tonnino with Lemon Pepper
2 Tablespoons of chopped celery
2 Tablespoons of sweet pickle relish
3 tablespoons of mayonnaise
2 tablespoons of chopped chives
1 tablespoon of Sriracha
Pinch of ground black pepper
4 slices of Avocado
4 slices of Red bell pepper
1 tablespoon of Dijon mustard
1 cup of Mixed Green Lettuce
8 slices of Provolone cheese
8 slices of Ciabatta for 4 sandwiches

Preparation


In a medium bowl, combine the celery, relish, mayonnaise, chives, Sriracha and pepper. Gently fold in the Tuna. Cover and refrigerate until ready to use. In one slice, put a layer of mustard and 2 slices of Provolone cheese, toast it. In the other slice, put a layer of butter and toast it too.

Then take out both slices and ll them with the Tuna Mix, a layer of roasted red bell pepper, mixed Green lettuce and 4 slices of avocado. Serve immediately.

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Orzo Pasta with Lemon Pepper tomato, arugula, and Parmesan
4 Servings (564 Calories per serving)

Ingredients

3 jars of Tonnino Lemon Pepper
1 cup of uncooked orzo pasta
1 cup of Arugula½ Tomato, Chopped
½ cup of Grated Parmesan Cheese
1/8 cup of Balsamic Vinegar
¼ cup of Olive Oil (use the oil of Ventresca)
2 teaspoons of Honey1/4 teaspoon of grounded black pepper
¼ teaspoon of salt

Preparation

Bring a large pot of lightly salted water to a boil, cook Orzo in the boiling water, stirring occasionally, until cooked through but rm to the bite, 7 to 10 minutes; drain. Whisk balsamic vinegar, honey, salt, black pepper and olive oil in a small bowl for the dressing.Combine cooked orzo, Tonnino Lemon Pepper, arugula, tomatoes and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated.

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When Poblano Peppers met Green Apple & Cottage Cheese
Serves 4 people

Ingredients

2 poblano peppers
1 TONNINO Tuna fillets in Spring Water
½ cup cottage cheese
3 tbsp chopped chives
1 Granny Smith green apple
1 cup grated cheese
Dried Herbs (Herbes de Provence)
Extra Virgin Olive Oil
Salt and Pepper

Preparation

1. Oil the poblano peppers, cut them lengthwise and remove all seeds and veins.
2. Mix the cottage cheese, chives, apple (cut in small cubes with skin) and a pinch of herbs. Add the tuna and mix carefully.
3. Stuff the peppers and cover with cheese. Bake until the cheese is melted and golden brown.

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Casual & Delectable Tuna Summer Rolls
Serves 4 (8 summer rolls)

Ingredients

60 gr. de vermicelli noodles
8 rice paper sheets (8,5” diameter)
1 cup of watercress
1½ jars of Tonnino Tuna filets in spring water (270gr o 10oz)
Veggies cut in 2” long fine sticks:
1. White turnip
2. Carrot
3. Red, green and yellow peppers
4. Beet (yellow or purple)
5. Boiled green beans
6. Basil leaves

Sauce:

1. 3 tbsp of rice vinegar
2. ½ tbsp of Mirin sauce (Japanese mix of rice vinegar and sugar)
3. tbsp of sesame oil
4. 1 tbsp of soy sauce
5. 2 ½ tbsp of fish sauce
6. 1 ½ tbsp of Sriracha or Sambal (both oriental chili pastes)

Preparation

1. Place the vermicelli noodles in a big bowl with water and soak for 5-10 minutes to soften. Boil some water and once the vermicelli are soaked, cook them in the hot water for 3 minutes. Drain and place in cold water to prevent overcooking. Drain again and set aside in a bowl. You can drizzle a little oil to prevent them form sticking.
2. For the sauce, mix all the ingredients and set aside.
3. Take a wide and deep bowl where the rice paper sheets fit in. Fill it with 2-3 inches of cold water and soak the rice papers in pairs. Do not over soak them because they will dissolve.
4. In a flat surface with paper towel, line the rice paper sheet in the center. Place a small amount of watercress, rice noodles, veggies and tuna on top with the basil leaves.
5. Roll each one very carefully. Center the filling in the bottom third or center, respectively. Bring the lower edge up over the filling, then fold in the two side flaps, and roll the entire thing up. 6. Cut each roll in the center and serve with the sauce on the side.

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