Recipes

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TUNA RICE SALAD
Ingredients:
(4 people): 300 g of rice, a jar of DRAGO tuna 200 g, a jar of dressing for rice, some cherry tomatoes, parsley, oil to taste.
Process:
Cook rice in salted water and drain firm. Pour into a large bowl and leave it to cool. Add the drained tuna, and mix the dressing for rice. Garnish with the cherry tomatoes from Pachino, chopped parsley and a drizzle of olive oil.
SEA BOWLS WITH ORANGE CREAM
Ingredients:
(4 people): 8 bowls of brise' pasta or 8 voul-ou-vent, a jar of DRAGO tuna cream with oranges 180 g, thin slices of orange to decorate.
Process:
Arrange on a plate the bowls filled with tuna cream with oranges. Garnish the bowls with slices of orange half cutted and deprived of their bark.
TOMATO, TUNA AND MAYONNAISE
Ingredients:
(4 people): eight medium-sized tomatoes, a jar of DRAGO TUNA IN OLIVE OIL g. 200, eight tablespoons of mayonnaise, a boiled egg, black olives, capers, basil, salt.
Process:
Wash tomatoes, remove the top with a knife, empty out. Put a pinch of salt in each of them. Meanwhile prepare the cream with a mixer mixing the drained tuna, mayonnaise, capers. Fill the tomatoes, place in a serving dish and garnish with basil leaves, a slice of boiled egg, a black olive. Arrange lettuce leaves around.
FAKE FISH
Ingredients:
(4 people): 1 / 2 kg of potatoes, a jar of DRAGO tuna 300 g, 2 tablespoons of mayonnaise, 3 tablespoons of ketchup, capers to taste, some vinegar, some red pepper, lettuce leaves to decorate.
Process:
Boil the potatoes in salted water. Peel and mash them with a fork. Add the mayonnaise, ketchup, tuna, capers, red pepper. Mix well. Arrange leaves of lettuce around the edge of a serving and oval-shaped dish. Pour the mixture inside giving it the shape of a fish. Garnish with pickles.
PINK SAUCE PENNETTE
Ingredients:
(4 people): 400 g pennette, 300 g of tomato sauce, a jar of DRAGO tuna 200 g, 60 g of cream, a knob of butter, a few tablespoons of Parmesan cheese, black pepper to taste.
Process:
Cook pennette in salted water. Drain firm. Meanwhile, mix in the blender the drained tuna, tomato sauce, cream. Stir over heat for a few minutes the pennette with the sauce, just prepared. Add a knob of butter and some Parmesan cheese. Sprinkle with black pepper.
TUNA PAELLA
Ingredients:
(4 people): 300 g of parboiled rice, a jar of DRAGO tuna 200 g, 2 eggplants, 2 red peppers, 2 yellow peppers, a large onion, frying oil, various herbs (mint slices, basil , celery), a pinch of red pepper.
Process:
Cook rice in salted water and drain firm. Pour into a large bowl and leave it to cool. Add drained tuna, separately fried vegetables and stir. Add spices to taste.
SICILIAN SPAGHETTI
Ingredients:
(4 people): 400 g of spaghetti, a jar of DRAGO tuna in olive oil 200 g, some breadcrumb, a clove of garlic, salt, pepper, olive oil to taste.
Process:
Cook the spaghetti in salted water. Place in a pan olive oil and let brown garlic. Drain the spaghetti, pour into the pan, add the crumbled and drained tuna, pepper and mix well. Decorate the plates with fried breadcrumb, add some chopped parsley.
SAVOURY SPAGHETTI
Ingredients:
(4 people): 400 g of spaghetti, a jar of DRAGO MACKEREL OR TUNA PATE or 160 g, black pepper to taste.
Process:
Cook the spaghetti in salted water and drain. Meanwhile, pour the pate in a pan with high edges and stir spaghetthi for a few minutes. Sprinkle with black pepper.
SPAGHETTI, TUNA EGGS AND CHERRY TOMATOES
Ingredients:
(6 people): g.500 spaghetti, a jar of DRAGO tuna eggs in oil g.200, twelve cherry tomatoes, oregano, extra virgin olive oil to taste.
Process:
Cook the spaghetti firm, drain and pour in a pan with some olive oil with the drained tuna eggs. Stir together for a few minutes. Quench the fire and add chopped tomatoes. Garnish with a little oregano.