Deep frozen products. Ancavico in your kitchen.

• Tuna with tomato sauce
• Tuna marinated baked
• Monkfish with almond sauce
• Garlic prawns
• Monkfish pastry
• Hake with Parmesan
• Hake with green sauce

• Panga with oregano sauce

• Baked Swordfish

• Swordfish with Lemon

• Panga fillets baked

• Baked salmon

• Salmon in foil

• Pink sauce

• Tartar sauce

Tuna with tomato sauce and herbs

Ingredients

• 800 g tuna steaks
• 1 cube fish broth 30% of salt
• 8 peppers in tin
• 1 tablespoon lemon juice
• 1 / 2 teaspoon cumin
• 1 teaspoon oregano
• Basil leaves
• Olive oil
• For the tomato sauce:
  • 1 kg. ripe tomatoes
  • 1 onion
  • 1 carrot
  • 1 clove garlic
  • 8 tablespoons olive oil
  • Sugar

Preparation

Peel the garlic and onion then chop. Peel the tomatoes previously blanched, deseeded and chopped. Heat 3 tablespoons oil in a skillet and fry the garlic and onion for 3-4 minutes.

When the onion is translucent, add the chopped tomatoes and grated carrot, sprinkle with a pinch of salt and cook slowly until sauce thickens, about 20 minutes. Remove from heat and set aside. Season the tuna with the fish soup cube -30% salt, fry it slightly in another pan with 2 tablespoons oil and place over tomato sauce. Add to pan fry the fish in the lemon juice, stir and pour into the pan with fish and tomato. Crush the cumin, basil and oregano with a little salt and remaining oil and add the chopped to the pan. Serve hot tuna, accompanied with sauteed peppers.