1 jar of tuna           

 4 boiled potatoes, peeled and sliced

 1 red onion finely diced

  I can of chickpeas

 2 hardboiled eggs cut into 4s

 2 tablespoons of olive oil sprinkled on top

Salt and pepper to taste

Parsley, finely chopped, for garnish

½ can of black olive, whole 

Ingredients.


Start by placing the potatoes on the bottom of a  large dish. Then distribute chickpeas over the potatoes. Lay drained tuna fillets from the jar on top of the potatoes and place the eggs around of the tuna. Finish with a drizzle of the olive oil and sprinkle of salt, pepper, and parsley to taste.



INTERNATIONAL SEAFOOD BROKERAGE FIRM HELPING YOU FIND THE BEST SEAFOOD. 

Ingredients.

PorTuguese tuna Salad


Special thank you to Mike Mello, chef and owner of M&C Cafe in New  Bedford, for creating these unique dishes..



 1 jar of melva, drained

 1 ½ sautéed white onions, thinly sliced

 1 cup of tomatoes, diced

 Pinch of red pepper flakes to taste

 3 cloves of finely diced garlic

 Parsley for garnish

 Salt and pepper to taste

 2 tablespoons of olive oil 

Savory Melva Saute


Begin by simmering onions, garlic, tomatoes, and red pepper flakes for about 15 minutes or until thoroughly cooked. Add drained Melva and heat through. Drizzle with olive oil. Garnish with parsley, salt and pepper to taste.