A classic recipe cooked in Provencal style!

The tunas dip is the meeting between Brittany and Provence. We chose two varieties of tuna to work then in our “sea” recipe, always without preservatives, nor dyes.

Albacore tuna brings a nice texture of flesh and tuna Albacore offers a slightly more pronounced taste. The marriage of these two offers a subtle and balanced combination, enhanced by chives, organic mayonnaise and a hint of mustard.

A sweet recipe full of freshness that goes well as an aperitif. Delicious directly on the fresh baguette!

How to use it ?

This spreadable cream can be enjoyed on a toast for an aperitif, in a verrine, as an accompaniment to vegetables. Try cucumber rolls with tunas dip – a perfect starter for the summer season!

Recipe idea: Julien Allano, the Michelin stared “godfather” of the Manufacture, imagined a recipe: Samoussas in my way… à la Provencale! Put the brick leaves, cut into triangles, into the oven for 4 minutes at 180°. Prepare your salad and arrange the bricks on the top by forming a mille-feuille alterning layers with the tunas dip and the sun dried tomatoes dip

More informations

Fabrication

Made in Provence – hand-made products

Major ingredients

Albacore tuna (30%), Germon tuna (30%)

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Data sheet

Ingredients
Tuna (60%) (Germon & Albacore), organic mayonnaise (sunflower oil, yellow of egg, vinegar, water, mustard (water, mustard seeds, vinegar, salt, preservatives: sodium bisulfite), sugar, salt, pepper, thickener : gum of xanthane), capers, lemon juice, chives, salt.
Allergenic Ingredients
Thon (60%) (Germon & Albacore), jaune d’œuf, vinaigre, moutarde
Conservation
Keep in the fridge after opening