Our favorite restaurant just around the corner, Rhodos, is currently on vacation – naturally in Greece. We love eating moussaka there, and that’s what gave me the idea: why not try a version with tuna instead of meat? I was so impressed by the result that I firmly resolved to bring Chef Alex a portion of my tuna moussaka to taste once he returns. Until then, we’ll simply make do with this sunny vacation cuisine from our own oven. Mediterranean · Casserole · Breton reimagined Moussaka with white tuna 1 hr Total 30 min Baking 4 Port. This oriental classic is reimagined in a Breton style: the moussaka with white Germon tuna will surprise you. A wholesome dish – warming, aromatic, and ideal for anyone who loves fish in any form. Ingredients 2 glasses of plain tuna fillets (Santa Catarina) 1 can of peeled tomatoes 1 onion 2 large aubergines 2 tbsp olive oil 50 g butter 50 g flour 500 ml milk 100 g grated cheese Salt & pepper Our product for the recipe Plain tuna fillets (without oil) in a glass · Santa Catarina Bonito fillets from the Azores, line-caught and packed without oil – tender, delicate and ideal for this casserole. Glass of 250 g. €7.95 Glass of 250 g · each Buy → Preparation 1 Cut the aubergines lengthwise into slices about 3 mm thick and soak them in cold water for 10 minutes. 2 Peel and finely chop the onion. Sauté in olive oil, then mix with the peeled tomatoes and the white tuna. Season with salt and pepper. 3 Drain the aubergine slices and pat them dry. Brush with olive oil and fry in the pan until tender. 4 Béchamel: Melt the butter in a saucepan. Remove from the heat, stir in the flour and whisk well to avoid lumps. Gradually pour in the milk, thickening over low heat while stirring constantly. Season lightly with salt and pepper. 5 Preheat the oven to 180 °C (350 °F). Grease a casserole dish and spread half of the aubergines on the bottom. 6 Add the tuna-tomato-onion mixture, then some béchamel. Cover with the remaining aubergines and finish with béchamel and grated cheese. 7 Bake for 30 minutes. Remove from the oven and enjoy! From our kitchen Step-by-step in pictures Our wine recommendation to pair with it Uivo Renegado 2024 · Folias de Baco · Douro A light field blend of over 25 grape varieties (50% red, 50% white) by Tiago Sampaio – fresh red fruit, yellow nectarine and lively minerality. Slightly chilled, it is a wonderfully versatile companion to fish, vegetables and casserole. €11.95 0.75 l · €15.93/l To the wine →

Bring France to your picnic board – with this hearty Cake au Thon, a classic of every French summer table! You only need a few ingredients: two cans of Santa Catarina tuna fillets, eggs, flour, crème fraîche, green olives, and two onions. 20 minutes of preparation, an hour in the oven – and it’s ready to enjoy!

Melva Canutera is as much a part of Andalusian cuisine as a good salad. This one is as simple as it is brilliant – and quick to make: Ensalada de Tomates Rosas y Negras con Melva Canutera(Salad of pink and black tomatoes with Melva Canutera) For 4 people:• 3–4 ripe pink tomatoes (e.g. Tomate Rosa de Barbastro)• 2–3 black tomatoes (Kumato or Black Krim)• 1 jar of Melva Canutera (Melva), drained• 1 small red onion, very finely chopped (optional)• Good extra virgin olive oil• A splash of sherry vinegar• Fleur de Sel and freshly ground pepper• A few fresh basil or oregano leaves (optional) Here’s how:1. Cut the tomatoes into thick slices or large wedges and arrange them alternately (pink and black) on a flat plate.2. Season with Fleur de Sel and pepper – feel free to be generous, good tomatoes can handle it.3. Scatter the drained Melva Canutera over the top in large chunks.4. Sprinkle the finely chopped onion over it.5. Drizzle with plenty of olive oil and a small splash of sherry vinegar.6. Finally, add the herbs – and you’re done. Nothing else is needed. Our products for the recipe: Melva Canutera – Andalusian Melva, 120 g canConservera de Tarifa · €8.95 To the product Melva Canutera – Andalusian Melva, 190 g jarConservera de Tarifa · €13.50 To the product Sherry Condiment (Condiment de Xérès), 25 clMartin Pouret · €7.95 To the product Alziari Olive Oil from Nice, 50 clMaison Alziari · €21.90 To the product Fleur de Sel de Guérande Vent d'Est, 125 g tinAtelier du Sel · €7.95 To the product

"In the beginning was the dough" ... so it says in the foreword of the beautiful baking book "Pasteten" by Stéphane Reynaud, from which I got the inspiration for this Easter pasty with tuna, egg and all sorts of herbs. My version with paper-thin Turkish puff pastry tasted wonderfully light and at the same time savory, which is surely also not entirely innocent of the great aromatic mixture of dill, basil and fennel seeds. The pasty works hot or cold and both as a main course or as an appetizer, and because it is so quick and easy to make and you do not have to stick fastidiously to the recipe, it is ideal for an improvised (Easter) picnic!

This simple recipe will appeal to anyone who isn't afraid of rich combinations: true to the motto "mixing is possible", we have tried our hand at a tapenade with three kinds of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean aromas that transports us to the south even in the darkest winter ... perhaps on board a small sailboat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp all around us, the sun shines down on our heads and we enjoy a little aperitif with friends ... Ingredients for 6 - 8 servings 1 can of sardines (e.g. Sardinettes) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalt them 1 can of tuna in water, drained 1 clove of garlic, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Crush all the ingredients with a hand blender, a fork or in a mortar until a coarse paste is formed. It is best not to blend it too finely, as it looks better and the texture is also nicer if a few pieces of fish and olive remain. Serve in a nice bowl, accompanied by crackers, raw vegetables or toasted bread. Also very delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant ... Best enjoyed with a full-bodied red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds off the whole thing and adds an interesting twist. Depending on your preference, one or two of the fish may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies Tuna Olives (you can find a wider selection in our shop in Berlin-Wilmersdorf) Pepper Mustard Olive oil Sherry (unfortunately currently only available in our shop)

For our current recipe of the week, we embarked on a culinary excursion to anabelas Kitchen. Here we meet the Portuguese exile living in Berlin, who prepares two summery salads for us with Portuguese fish specialties. We get to look over her shoulder, listen to her memories of her old homeland and thus learn a thing or two about everyday life in a restaurant ...