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The mixture of aubergine with miso is a real classic, and the addition to this dish of Nardín Cantabrian White Tuna can be a real surprise to the palette thanks to its texture and flavour.
This is a balanced recipe with intense flavours, perfect for sharing.
One of the main advantages of preparing gyozas is that they are very easy to make and work well with almost any combination of ingredients. In this case, the mixture of Nardín Cantabrian White Tuna and red pepper is a traditional coastal recipe.
The mixture of textures with the thick tasty sauce, the crunchy cucumber and the juiciness of the tuna make this combination of ingredients a full sensory experience.
Marinated shitake mushrooms provide the anchovy with the perfect acidity to counteract its salty notes. The mushrooms also provide texture.
The best way to enjoy Nardín Cantabrian White Tuna is at room temperature, because it loses moisture if it is heated.
A different way of eating tuna is in the form of a Bao bun, an adaptation that can be very interesting for the palette.
Umeboshi is a pickle with organoleptic characteristics very similar to olives, and so in this recipe, we use umeboshi in place of the traditional olives.
A vegetable vinaigrette is an ideal choice to serve with tuna. With the acidic and salty notes of the umeboshi, the addition of this pickle to the original recipe is perfect.
Salted anchovies can be accompanied by many foods and the combination with asparagus is especially successful as the texture and subtlety of its flavour help to enhance the characteristics of the Anchoa del Cantábrico Nardín anchovy.