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The Annual Tuna Sale is Here
Stock Your Pantry for Summer 
Buy 5, Get 1 Free

 

Last week, much of the country got an early taste of some blazing summer heat. As the weather grows warmer and the days get longer, most of us would rather be enjoying the sunshine than spending time in front of the stove. That's where tuna from Spanish producer, Conservas Ortiz, comes in. This tuna is the cr�me de la cr�me of canned tuna: big, succulent pieces of white tuna, line-caught off the coast of Spain are hand packed in olive oil giving the meat a buttery lusciousness. These meaty pieces of fish have a fresh tuna taste with clean notes of the sea. Ortiz Tuna is excellent unadorned over a piece of grilled bread and also ideal for quick and easy warm weather dishes.

 

Pop the Top 
No Hassle Meal Ideas for Ortiz Tuna
  • For a quick pasta dish, toss egg fettucine with Ortiz White Tuna, fruity extra virgin olive oil, halved cherry tomatoes, lemon zest and a handful of parsley leaves.
  • Top grilled asparagus with Ortiz Ventresca and finish with a drizzle of Lemon Agrumato and sea salt.
  • Ni�oise Salad meets Muffaletta Sandwich in Pan Bagnat (recipe follows). 

Pan Bagnat

 

This layered sandwich from the South of France, meaning "bathed bread," is stuffed with tuna, vegetables and oil-cured olives, and drizzled with a lemon dressing. The sandwich is then pressed, marrying the tuna and vegetables, thus bathing the bread in flavor. This sandwich is sure to steal the show at any picnic. Serves 6. 

 

Pan Bagnat

Ingredients: 

  

1 - 8.8 ounce tin Conservas Ortiz Bonito del Norte, lightly drained reserving a small amount of the oil

� cup mixed herbs, such as parsley, fennel fronds, basil or green onions, chopped

 cup fruity extra virgin olive oil

2 teaspoons Dijon mustard

Juice of one lemon

� bulb fennel, thinly sliced

1 Persian cucumber, thinly sliced

� small red bell pepper, thinly sliced

2 hard boiled eggs, sliced

� cup oil-cured olives, pitted and roughly chopped

6 salt-cured anchovy fillets, rinsed

1 rustic loaf of bread

  

Directions:

  

In a small bowl, gently flake tuna and mix with herbs. Set aside.

  

In another bowl, whisk lemon juice, mustard, salt and pepper. Slowly drizzle in olive oil until emulsified. Set aside.

  

To assemble sandwich, cut bread lengthwise and hollow out loaf of bread (save the insides for breadcrumbs). Place fennel in an even layer over the bottom of the bread and then top with cucumbers, red bell pepper and tomatoes. Spread with tuna mixture and then continue to layer eggs, olives and anchovies. Drizzle reserved lemon dressing evenly over sandwich and season with salt and pepper. Cover with top of bread and wrap sandwich in a couple layers of plastic wrap or tin foil.

  

Place in between two baking sheets, weighing down the top sheet with something heavy, such as a cast iron skillet, a brick or large cans of tomatoes. Refrigerate for 3 hours to 8 hours. Remove from refrigerator, unwrap and slice into wedges. Serve cold or at room temperature.

Buy 5, Get 1 Free
The Annual Tuna Sale online at MarketHallFoods.com.
No coupon code is necessary for this promotion. Add the number of items noted above to your shopping cart and the free item will automatically be added. This offer applies to all 3 types of tuna, but you must order 5 of one type.

 

Offer valid only online at MarketHallFoods.com.  

May not be combined with other offers, applied to past orders or redeemed for cash value.

Offer Expires: Wednesday, May 15, 2013 at midnight (PST)