Tuna and Tomato Rillettes with Green Olives - Antaou

Presentation of Tuna and Tomato Rillettes with Green Olives - Antaou

Inspired by tuna fricassee , this recipe can be enjoyed hot or cold. for more originality, stuff conchiglioni before browning them in the oven with parmesan. Serve with a basil leaf for color and a fresh touch. For a sunny aperitif, use Antaou Biscottines for your tapas.

BRAND HISTORY

Having grown up in one of the first Marseille Guest Houses run by her mother, Fanny was lulled by sharing, conviviality and a sense of welcome . Since a young age, she has been passionate about cooking and everything that surrounds it: taste, origin and product design methods. Through his two passions, cooking and the art of hosting, the creation of Antaou had become obvious.

Basking in the last rays of sunshine in the Marseille city with a bottle of floral notes and a light breeze that whets our appetite. Unsurprisingly, the desire to taste something that enhances this moment is felt. This perfect moment before sitting down with family, among friends, where we laugh, where we remake the world, where we share moments... These moments which mark the beginning of the memory and constitute the before, Esperanto , Antaou . This is how Antaou was born, with the desire to offer suspended and light moments, thanks to spreadable tapas that are out of the ordinary.

RECIPES

On toast as an aperitif, in a club sandwich, as a dip for your raw vegetables, on endive leaves for a light starter.

INGREDIENTS AND PACKAGING

Tomatoes, tuna, green olives, extra virgin olive oil, balsamic vinegar, salt, pepper.

Storage before opening: at room temperature (avoid hot and humid places). Storage after opening: refrigerated (between 2° and 4°) 3 days.

90g jar