Father's Day is a perfect occasion to share special family moments, and what better way to celebrate it than by preparing a delicious meal together. We have selected easy and tasty recipes with anchovies, anchovy fillets, and albacore tuna, ideal for the little ones to participate in the kitchen and surprise Dad with a special menu.
Because the best gift is sharing time and creating unforgettable memories. Let's get to work and cook as a family!
Mussel and potato skewers with escabeche mayonnaise
Pickled mussels are a true treasure of the sea, and combined with the smoothness of potatoes, they create an irresistible bite. This mussel and potato skewer with escabeche mayonnaise is a perfect option for a quick, elegant, and flavorful appetizer.
Preparation time
Cooking time
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Recipe difficulty
Basic
Ingredients:
- 8 gourmet pickled mussels
- 2 medium Galician potatoes (preferably small)
- 3 tablespoons of mayonnaise.
- 3 tablespoons of mussel pickling liquid.
- Salt and pepper to taste.
To decorate:- Chopped chives or fresh parsley
- Toothpicks for assembling the skewer.
From our pantry to your table
Perfect ingredients make recipes unforgettable. If you want your recipe to be a success, here's our suggestion!
Can of Pickled Mussels (120g.)
Preparation
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Boil the potatoes:
- Wash the potatoes well and boil them with their skins in salted water until tender (about 20-25 minutes).
- Drain them, let them cool slightly, and peel them.
- Cut them into thick slices, which will serve as the base for the skewer.
- Prepare the escabeche mayonnaise:
- In a bowl, mix the mayonnaise with the mussel pickling liquid.
- Stir well until you get a homogeneous sauce.
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Assemble the skewers:
- Decorate a plate or tray with some of the escabeche mayonnaise.
- Place a potato slice on top and add a small amount of escabeche mayonnaise over the potato.
- Place another potato slice on top and add a little more escabeche mayonnaise.
- Finally, place a mussel on top of the potatoes and secure it with a toothpick.
- Garnish:
- Add a little chopped chives or fresh parsley over each mussel.
If you prepare this recipe, don't forget to post it on social media and tag us. We look forward to seeing your special touch!
Santoña anchovy, fig, and blue cheese coca
Coca is one of the most emblematic recipes of Mediterranean gastronomy, a crispy base that allows for endless combinations. In this version, we combine it with Santoña anchovies, fresh figs, and blue cheese to create a perfect bite of savory, sweet, and creamy flavors.
Preparation time
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Ingredients:
- 1 sheet of coca dough or puff pastry
- 6-8 Pujadó Solano Cantabrian anchovy fillets
- Fig jam
*House suggestion: if in season and you prefer something more natural, you can use 4 fresh figs, sliced - 100 g crumbled blue cheese
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- Ground black pepper to taste
To decorate:
- 1 handful of arugula
Choose the best Santoña anchovies for your recipe
Here's our selection to make this recipe a success
Preparation
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Preheat the oven:
- Preheat the oven to 200°C with top and bottom heat.
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Bake the base:
- Place the coca or puff pastry dough on a baking tray lined with parchment paper.
- Prick the dough with a fork to prevent it from rising too much.
- Bake for 10 minutes, until it starts to brown slightly.
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Add ingredients and bake again:
- Remove the dough from the oven and spread the fig jam or fig slices on top, depending on the variant you have chosen.
- Sprinkle with crumbled blue cheese.
- Return the coca to the oven and bake for another 5-7 minutes, until the cheese melts and the base is crispy.
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Add the anchovies and decorate
- Remove the coca from the oven and strategically place the anchovy fillets on top.
- Drizzle with a little honey, a pinch of black pepper, and a splash of extra virgin olive oil.
- Decorate with arugula and enjoy!
We would love to see how it turned out for you. Upload a photo to social media, tag us, and share your experience with us.
Northern Bonito Tacos with Chipotle Mayonnaise and Homemade Pickles
Looking for an original and simple dish? Discover these tacos where the combination of northern bonito, pickles, and chipotle mayonnaise creates an explosion of subtly spicy flavor.
Preparation time
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Recipe difficulty
Ingredients:
For the tacos:
- 200 g Pujadó Solano canned northern bonito, drained
- 8 small corn tortillas
- 4 tablespoons mixed pickles (canned pickles), drained. We used:
- Sweet onion
- Gherkin
- Capers
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For garnish:
- Chopped fresh cilantro
- Chopped fresh cilantro
For the chipotle mayonnaise:
- 4 tablespoons mayonnaise
- 1 teaspoon chipotle in adobo (or to taste)
- Juice of ½ lime
Our recommendation for a perfect recipe
The quality of the northern bonito is the foundation for the success of your recipe. So, we suggest you choose the best quality northern bonito, like these:
Preparation
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Prepare the chipotle mayonnaise:
- In a bowl, mix the mayonnaise with the chipotle in adobo and lime juice until
a homogeneous sauce is obtained. - Chill.
- In a bowl, mix the mayonnaise with the chipotle in adobo and lime juice until
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Heat the tortillas:
- Heat the corn tortillas in a dry pan for a few seconds on each side until flexible.
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Assemble the tacos:
- Place a base of crumbled northern bonito in each tortilla. Remember that you can avoid having to crumble it if you purchase our Jar of Northern Bonito Chunks in Olive Oil.
- Add a spoonful of drained mixed pickles.
- Cover the mixture with a little chipotle mayonnaise and sprinkle with fresh cilantro for a touch of color.
Did you like this recipe? Make it and tell us what you thought. Upload your photo and tag us, we want to see your magic in the kitchen!
Deviled eggs with Santoña anchovies, cream cheese and sun-dried tomatoes
Deviled eggs are a classic, but this version with Cantabrian anchovies, cream cheese and sun-dried tomatoes gives them an irresistible gourmet touch. A delicious dish for a special occasion like Father's Day.
Preparation time
Cooking time
Number of servings
Recipe difficulty
Ingredients:
- 4 large eggs
- 6 Cantabrian anchovy fillets Pujadó Solano
- 2 tablespoons cream cheese
- 4 sun-dried tomatoes in oil, finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- Black pepper to taste
- A drizzle of extra virgin olive oil
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For decoration:
- Fresh chives, chopped
- 8 Santoña anchovy fillets Pujadó Solano
From our factory to your kitchen
The quality of the anchovies you use in this recipe will define its flavor and success. This is our recommendation:
Preparation
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Boil the eggs:
- Place the eggs in a saucepan with cold water and bring to a boil.
- Cook for 10 minutes from when the water starts boiling.
- Remove them, rinse under cold water, and peel carefully.
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Prepare the filling:
- Cut the eggs in half and remove the yolks.
- Finely chop the anchovies and sun-dried tomatoes.
- In a bowl, mash the yolks with a fork and add the cream cheese, mayonnaise, and Dijon mustard.
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Assemble the tacos:
- Place a base of shredded albacore tuna on each tortilla. Remember you can avoid having to shred it if you buy our Jar of Albacore Tuna Pieces in Olive Oil.
- Add the finely chopped anchovies and diced sun-dried tomatoes.
- Mix well until a homogeneous texture is obtained. Adjust salt if necessary (remember that anchovies already add a touch of salt, so don't overdo it!)
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Fill the eggs:
- Using a spoon or a pastry bag, fill the egg whites with the prepared mixture.
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Decorate the eggs:
- Sprinkle with fresh chopped chives and place an anchovy fillet (or half) rolled on top of each egg.
- Add a drizzle of extra virgin olive oil on top.
Can you imagine how good it will turn out? Upload a photo of your recipe, tag us and let us enjoy your masterpiece.
