Recipes

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

01MATERIALS300 gr. pence 1 onion, chopped 1 clove of garlic, melted 180 gr. bluefin tuna in water, Alelma 400 gr. cherry tomatoes, chopped 1 tbsp

MATERIALS For the dough 200 ml of water 100 gr. olive oil 100 gr. butter, unsalted + extra for spreading 500 gr. flour for all

Ingredients: 150g Alelma tuna paste 1 tablespoon mayonnaise juice from ½ a lemon 1 tablespoon finely chopped onion ½ tablespoon finely chopped parsley 2 lettuce

Ingredients: 1 jar spicy Alelma Alonnisos tuna in oil (remove the peppers) 4 medium sized boiled potatoes 1 egg small quantity of milk Oregano 1

Ingredients: 1 spaghetti pack 1 jar smoked Alelmna tuna in olive oil 1 tomato juice 500gr Salt Pepper Oregano 1 medium sized onion 1 garlic