Tuna bruschettas

The bread is toasted on both sides by whatever method you like.

Rub the fried slices with garlic.

Put the slices in a tray lined with baking paper.

Loosen the canned tuna, drain the oil and spread evenly over the slices of bread.

Grate the cheese and sprinkle over the tuna on the slices of bread.

Place in the preheated oven for 12-15 minutes until the cheese melts.

Cut the tomatoes into small pieces and mix with the olive oil, oregano, salt and pepper.

Remove the slices from the oven and sprinkle the tomato mixture on each one.

They are served hot but are good and cold.

Good appetite!

TUNA BRUSHES - The truth about FISH mercury

Little time and great hunger: take the cans out of the cold!
It's no longer a secret that fish is considered one of the healthiest foods in the world. Thanks to the intake of fatty acids and Omega 3, fish has over time gained the podium of delicious and indispensable food in any diet. However, in addition to the delicious taste, doctors claim that it is vital for the proper development of the brain and increased immunity.
The tone - the "king" of the waters
Did you know that tuna is the most consumed fish in the world? It's not for nothing that he won the souls of gourmets everywhere. In addition to its delicious taste, tuna has all the qualities of a healthy dish: it stimulates the growth and good development of the body, reduces cardiovascular risks and cholesterol levels, stimulates the proper functioning of the immune system and is the perfect ally of any diet.
The truth about mercury in fish
Scientists confirm the appearance of tuna as early as 45 million years ago. Tuna has been used as food for more than 2000 years and in the Mediterranean alone there are about 250 established tuna farmers. In addition, researchers have found relatively recently that tuna also contains selenium. Selenium acts as an inhibitor of mercury, so if there are still "scared" people who consider tuna consumption risky because of its mercury content - find out that selenium counteracts the mercury content, eliminating the risks. Let us, therefore, give the tone its due appreciation and consume it as often as possible.
With such a recipe, anyone can be a Chef in their own kitchen
Do you (again) have an almost empty refrigerator, a few canned tuna in the pantry, are you uninspired and still want to impress your family with a quick, tasty and beautiful dish?
Chef Liviu Balint, the ambassador Podravka Romania, is also a fan of tone and has prepared a simple recipe, only good to implement with Eva Ton in her own juice for the days when you want to surprise your loved ones without spending more than 10 minutes in the kitchen.
On the principle "Don't leave for tomorrow what you can prepare today", delight them with a portion of bruschettas with canned Eva Ton in their own juice whenever you feel like something light, healthy and, last but not least, tasty. You need a simple baguette or with seeds, a canned Eva Ton in its own juice, a few cloves of garlic, arugula, cherry tomatoes and a lemon. Cut the baguette into slices that are neither too thick nor too thin and place them on a baking sheet in a tray. Sprinkle everything with olive oil and a little sea salt. Leave the slices in the oven until lightly browned, and after they have cooled a bit, rub them well with the garlic. Add the pieces of tuna evenly on each bruschetta and, at the end, decorate the wonders with greens, slices of tomatoes and a few slices of lemon.

Eggs stuffed with tuna. Delicious recipes for quick appetizers

Eggs stuffed with tuna can be prepared both for festive meals, but also on any other day when we want a quick, good-looking and tasty appetizer.

Eggs stuffed with tuna are easy to prepare and, depending on your preferences, we can make them with a wide variety of ingredients. In addition, stuffed egg recipes are also ideal when we have more leftovers in the fridge that we can combine in a tasty appetizer.

Tone sandwich

Buns with tuna, baked peppers, with a special sauce

  • 1 can of RIO Sea tuna in olive oil
  • 2 baked peppers
  • 1 cucumber suitable
  • half an onion
  • 2 slices of cheese
  • 4 halves of dried tomatoes (about 50g)
  • 1 handful of fresh basil
  • olive wand

For the sauce

  • 2-3 cloves of garlic
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons of quality mustard
  • 1 boiled egg yolk
  • 2-3 tablespoons lemon juice

Mix the mustard well with the yolk with a pinch of salt, then add the oil and mix until it binds.

Add the finely chopped garlic and mix, at the end we put the lemon juice and mix. For the brave you can put a few slices of hot pepper.


Bake and peel the peppers, then take care of the other vegetables, wash them and cut them into slices.

Cut the baguette and grease it with sauce, first put the cheese, then the onion, tomatoes, cucumbers, tuna and finally the basil.

Put the sandwich in the toaster or in the microwave for 30 seconds. for those with patience you can fry a little in the pan, 30 seconds on each side. Fry in a little butter.

Tuna bruschettas by Chef Liviu Balint. A recipe for those who do not have time to spend too much time in the kitchen

Chef Liviu Balint, the finalist of the MasterChef contest, is a fan of tone and recommends it, especially now - near the warm season - when the figure is in the spotlight more than ever. For the days when you want to surprise your loved ones without spending too much time in the kitchen, chef Liviu Balint recommends bruschettas with tuna in their own juice.

You need a baguette with seeds, a canned Eva Ton in its own juice, a few cloves of garlic, a bunch of fresh radishes and a lemon. Cut the baguette into slices that are neither too thick nor too thin and place them on a baking sheet in a tray. Sprinkle everything with olive oil and a little sea salt. Leave the slices in the oven until lightly browned, and after they have cooled a bit, rub them well with garlic. Add the tuna pieces evenly on each bruschetta and, at the end, decorate the wonders with sliced ​​radishes and a few lemon slices. The meal is ready, the public will surely be conquered!

Eggs stuffed with tuna and mayonnaise

Eggs stuffed with tuna and mayonnaise


  • 6 hard boiled eggs
  • a can of tuna in oil
  • 3 tablespoons finely chopped onion
  • 2 cloves of crushed garlic
  • a classic mustard teaspoon
  • 3 tablespoons mayonnaise
  • salt and pepper to taste.

Method of preparation:

Boil the eggs in salted water for at least 10 minutes to make sure the egg whites and yolks are hard. Then cut the egg in half, put the egg whites on one side and the yolks in another bowl. Crush the yolks with a fork, add the drained oil and the rest of the ingredients.

Mix everything very well. If you fill the eggs with the teaspoon, the filling does not have to be very fine, but if you fill the eggs with the spray, it is good to put it through a blender, in order to be as fine as possible. Fill the eggs and place them on the plate, over the sauce. For the sauce, I mixed ½ cup of mayonnaise with half a cup of yogurt.

Preparation for the tuna pasta recipe:

How to cook the best tuna pasta recipe? Simple and fast! we Easter to boil (penne, spaghetti or any shape we want) & icircn salt water. Most likely, they will boil for 15-20 minutes. Then drain them well and pour them back into the pot that has boiled.

TUNA EASTER RECIPE. We pour over them the cans of tone pieces with oil, fish sauce (1 or 2 jars, depending on how intense we want the flavor to be), corn and olives (optionally in the desired quantities), salt, pepper and oregano. That's all! The meat is placed nicely on a large plate and can be served with a little grated cheese on top.


Although it is very difficult for me to decide which tuna recipe to prepare each time, today I planted a tuna salad with corn, very nutritious, which I love in the combination presented below.


  • 1 green salad
  • 170 gr. crushed tuna in its own juice
  • 150 gr. maize
  • 2 green onion threads
  • 3 red radishes
  • 1 tablespoon capers
  • ½ avocado
  • juice from a lime
  • 1 tablespoon olive oil
  • 1 pinch of salt

I wash very, very well each sheet of prepared lettuce and break it into pretty small strips.

Chop the thin slices of onion and radish and put them in a bowl over the lettuce and then add a tablespoon of capers.

I open the canned corn and tuna and put them on top of the other ingredients and mix them lightly with two forks.

For the dressing, I use the canned tuna juice over which I add the juice of a lime and a tablespoon of olive oil.

I sprinkle only a very small pinch of salt, taking into account that I have already used the rather salty capers, I homogenize well the obtained emulsion and pour it over the colorful salad.

Before I enjoy it, I add on top a few creamy slices of avocado sprinkled with plenty of lime juice.

How do I prepare salmon bruschettas?

Preheat the oven to 160 degrees Celsius and fry the slices of bread until they brown a little, being careful not to burn.

Remove the slices of bread, let them cool and then grease them with cream cheese, put a slice of salmon on each, slices of olives and decorate with green dill.

That's all, I immediately finished and got a quick snack. Salmon bruschettas are absolutely delicious! :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


In a bowl, mix ricotta cheese with a little vanilla essence and cinnamon. Once they have been mixed, you can spread them on the slice of bread.

Add the fruit on top, cut into slices. And over, spread a little honey.


Smoothie with mango and pineapple

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