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This vegan tuna recipe is a quick, fresh and versatile way to enjoy GREENTUNA. Made with cooked vegetables and vegan mayonnaise, it works equally well as a light lunch, an informal dinner or a cold dish for sharing. Our GREENTUNA is a vegan tuna alternative made from plant-based protein, so this version of the classic…
This vegan tuna recipe combines GREENTUNA with aubergine, tofu and tomato sauce for a completely plant-based version of cannelloni. Slices of aubergine are wrapped around a creamy GREENTUNA and tofu mixture, covered with tomato sauce and baked in the oven.
Este es sin duda uno de los platos de pasta que más le gustan a los niños y que más nos gustan a todos. Son deliciosos y muy fáciles y rápidos de elaborar. Ingredientes para 2 personas: 1 lata de proteína vegetal sabor atún GREENTUNA 200 g de macarrones integrales 1 cebolla mediana, finamente picada…
INGREDIENTS 1 tin of yellowfin tuna ventresca in olive oil Ripe melon Vine cherry tomatoes Himalayan salt METHOD Cut a ripe melon in half. Using a round cutter, cut out a neat circle of melon to use as the base of the dish. Arrange thinly sliced, lightly seasoned vine cherry tomatoes over the melon. Place…
INGREDIENTS 1 tin of mussels in escabeche Potato crisps Fresh cheese Mayonnaise METHOD Build the bite on a potato crisp, placing the mussel on top, well drained. Cover with a cream made from mayonnaise, fresh cheese and a little of the escabeche liquid. Finally, cover the mussel with another potato crisp.
INGREDIENTS 1 tin of tuna in olive oil Leeks Fresh cheese Mayonnaise Spring onion Parsley METHOD Blanch the leeks, cut into pieces about 5 cm long, and carefully separate the layers. Fill them with a mixture made from tuna, fresh cheese, mayonnaise, spring onion and parsley. Decorate the cannelloni with a few flakes of tuna…