Pizza - Preparation time: 15 min

Ingredients for a pizza:

1 jar of Americannery white Tuna Balboette ® - 1 Pizza dough - 1/2 can of organic tomato sauce - 1 smoked mozzarella - 10 cherry tomatoes - 1 tsp of dry oregano - 1/4 of red onion shaved - 1/2 of fennel roots (anise) shaved - few leaves of cilantro.

Spread some tomato sauce on the dough, add salt, black pepper, dry oregano, and a little bit of olive oil on the sauce. Then slice the cherry tomatoes in half, cut the mozzarella in small cubes and spread them on your pizza. Cook it in the oven until the dough is fully cooked (8 to 10 min at 500°F). In the meantime, shave the red onion and fennel with a sharp knife or mandolin, and get a spoon ready to spread the Americannery white Tuna Balboette ® on top of the pizza. When your pizza is cooked, add the tuna Balboettes®, fennel, red onion and cilantro on top at your convenience. Put the pizza back 1 min in the oven.

BON APPETIT!

Preparation time: 5 min - No cooking

Ingredients for 2 croissants:

1 Americannery smoked salmon Balboette ® - 4 tbsp original Philadelphia cream cheese - 2 croissants - fresh spinach - roasted bell peppers - salt & pepper. 

Mix your Americannery Salmon Balboette ® with some Philadelphia cream cheese. Salt (if necessary) and pepper. Cut 2 French croissants in half and spread your salmon & cream cheese on the bottom side. Add fresh spinach leaves. Put the other part of the croissant on the top. In a plate, arrange one salmon croissant and some fresh spinach leaves. Cover the salad with thin strips of roasted bell peppers. Sprinkle the spinach leaves with the flavored roasted bell peppers oil.

BON APPETIT!

Exquisite starter - Preparation time: 15 min

Ingredients for 4 people:

1 jar of Americannery Lobster Balboette® - 6 slices of toasted bread - 1 yellow pepper - 1 red pepper - 1 eggplant - 1 zucchini - spinach leaves - thyme - garlic - cherry tomatoes - chives - green asparagus.

Cut the toast slices into rectangles, wash the vegetables, and cut into thin slices of the same size as the slices of toast. Fry the vegetables in olive oil with the thyme and cloves of garlic (put the pepper slices together and the zucchini and eggplant slices together). Toast the bread slices during this time. Cut the green asparagus into thin slices, blanch for 2 minutes in boiling water and rinse immediately with ice-cold
water. Up the club sandwich with a spoon of Americannery Lobster Balboette and pay
attention to the color coordination. Serve with a couple of fresh sprouts of lettuce, asparagus,
and a couple of cherry tomatoes.

BON APPETIT!