Whoever said that the fish preserves are all the same hasn’t caught a fish from this CARDUME (School of fish). Our preserves have a unique flavour. They are super healthy and practical, made from selected ingredients. In addition to the quality of fish, a food rich in nutrients, namely in Omega 3, we add olive oil and healthy condiments that please us so much.
2 garlic cloves
100 ml olive oil
1 laurel leaf
1 teaspoon of sweet chili powder
2 cans of CARDUME mackerel fillets in Biologic Olive Oil
Peel the onions and garlic and cut into thin slices and place in a pan with the olive oil and laurel, cook for about 15 minutes until the onion is soft.
Add chili powder and vinegar and mix, remove from heat when it starts to boil.
Drain the mackerel fillets and serve over a "bed" of marinated sauce.
Tip: the marinated sauce can be reserved in a closed container in the fridge, it can be served hot or cold.
400 gr. Chickpeas
4 pcs. small mix peppers
2 cans CARDUME Octopus/Squid in tomato sauce
100 gr. Black olives
Salt and pepper
Drain the chickpeas and set aside in a bowl.
Cut the peppers and cucumber into small cubes and add to the bowl.
Add two cans of Octopus/Squid in tomato and mix everything seasoning with salt and pepper.
Serve, finishing with the olives and some mint leaves.
1 dough roll for Pizza (260gr)
70g fresh spinach leaves
2 Mozzarella cheeses
200g Cherry Tomato
1 can Cardume Tuna in Biologic Olive Oil
Divide the pizza dough into 4 equal parts and with the help of a rolling pin make 4 discs. Heat a pan or grill and cook the discs until browned on both sides.
Distribute the spinach leaves and mozzarella, in cubes of approximately 1.5 cm each, on the 4 pizza bases, cut the cherry tomatoes in half and add.
Drain the tuna and spread over the top of the pizzas and finish with dry oregano.
Serve, adding olives and some mint leaves as topping.
50g lettuce mix
50g grated carrots
70g canned corn
½ red onion
1 Can CARDUME Tuna in brine
100ml olive oil
1 teaspoon mustard
salt and pepper
Cook Couscous as indicated on the package.
Place the following layers in a jar in order: cooked couscous, lettuce mix, grated carrots, previously drained corn, red onion thinly sliced, and finally the tuna.
Prepare the Vinaigrette: add the olive oil, vinegar, mustard, salt and pepper in a container and mix well until emulsified.
Add the vinaigrette to the salad from the jar just before eating.
1 rustic bread
2 garlic cloves
200g grilled peppers
2 cans of CARDUME Sardines in Extra Virgin Olive Oil
Cut the bread into 2cm thick slices and toast it in the oven or toaster.
When the bread is toasted, scrape the garlic cloves on one side of the toast.
Cut the peppers into thin strips and place on the bread on the side where the garlic was placed.
Add a sardine to each bed of peppers and use the oil that is in the can to sprinkle the bruschetta.
Finish with fresh thyme.