Tuna Fillets in Mediterranean Ratatouille, Olasagasti, Spain
The Olasgasti traditions date back to the end of the 19th century, when Salvatore Orlando first arrived on the shores of Getaria, in Basque Country, from his native Sicily. He was one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast, where it was as yet unknown. Salvatore tied the knot with a Basque woman, Simona Olasagasti, and their marriage produced six children and various companies. Today their grandson Matteo Orlando carries on the traditions of his grandparents. Their fish is responsibly harvested from the Cantabrian sea, and brought back to their factory, located just a few kilometers from the ports. There, the fish are processed, cooked and canned by hand, following centuries-old techniques to preserve the highest quality.
Tuna fish fillet with Mediterranean ratatouille.
Ingredients: Tuna (30%), aubergine/eggplant, tomato, onion, olive oil, sunflower oil, black olives, Modena vinegar, capers, sugar, white wine, salt.
The Olasgasti traditions date back to the end of the 19th century, when Salvatore Orlando first arrived on the shores of Getaria, in Basque Country, from his native Sicily. He was one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast, where it was as yet unknown. Salvatore tied the knot with a Basque woman, Simona Olasagasti, and their marriage produced six children and various companies. Today their grandson Matteo Orlando carries on the traditions of his grandparents. Their fish is responsibly harvested from the Cantabrian sea, and brought back to their factory, located just a few kilometers from the ports. There, the fish are processed, cooked and canned by hand, following centuries-old techniques to preserve the highest quality.
Tuna fish fillet with Mediterranean ratatouille.
Ingredients: Tuna (30%), aubergine/eggplant, tomato, onion, olive oil, sunflower oil, black olives, Modena vinegar, capers, sugar, white wine, salt.