Recipes

01 MATERIALS For the pizza: 400 gr. fresh pizza dough tomato sauce 150 gr. Amfilochian graviera, grated 160 gr. white smoked Alalunga tuna in olive

01 MATERIALS 300 gr. Alonissos red smoked tuna in extra virgin olive oil 120g, Alelma ½ cup olive oil 1 tbsp mayonnaise 1 tbsp Pine

01MATERIALS500 gr. mullet beans 160 gr. Alonissos bluefin tuna in water, Alelma 1 fl. red onions, diced 1/2 fl. parsley, chopped 1/2 tsp. black pepper,

01MATERIALS225 gr. pence 200 gr. Alonissos white tuna in sunflower oil, drained, Alelma 2 tbsp olive oil 1/2 fl. onion, chopped 1/3 fl. red pepper,

01MATERIALS200 gr. quinoa a pinch of salt 50 ml warm water 1 tomato, chopped 1 onion, chopped 1 fl. peas, boiled 1 tbsp parsley, chopped

01MATERIALS450 gr white spicy Alonissos Alalunga tuna in sunflower oil 8 corn tortillas 15 cm 3 tbsp olive oil 2 medium-sized red onions, finely chopped

01MATERIALS1 large potato, peeled, diced 3 cans of Alonissos red tuna in extra virgin olive oil (120 g each), drained 1 egg 1/4 fl. onion,

01MATERIALSFor the tuna salad: 280 gr. tuna in water 2-4 tbsp. mayonnaise 1 celery, chopped 1 small white onion, chopped 1 tbsp lemon juice 1

01MATERIALS2 kouro leaves, frozen 2 large eggs 1 tbsp Extra Virgin Olive Oil ½ small onion, chopped 2 cloves garlic, melted ¼ tsp smoked paprika

01MATERIALS250 gr. brown rice for pilaf, parboiled 10′ 160 gr. Alonissos white smoked tuna Alalunga in sunflower oil, Alelma 100 gr. Zucchini, chopped 2 red