Sriracha Tuna Avocado Toast Recipe

Sriracha Tuna Avcado Toast


Rio Mare Italy's Number One Tuna

This is a simple quick snack recipe that can be put together in less than 10 min. As with most recipes don’t over complicate it, simply use high quality and fresh ingredients and you will always serve up a dish that delights. Use fresh bread, a ripe avocado, your favorite store bought or homemade mayo and sriracha, and superior tasting tuna.


  • 2 pieces of whole wheat bread, toasted
  • 1 an avocado, mashed
  • 1 can Rio Mare tuna
  • mayonnaise
  • sriracha (or a similar spicy topping alternative)



  1. Mash up your avocado nice and spread it on top of your toast first
  2. Mix up the Rio Mare fillet in a bowl to make it into a nice spreadable paste.
  3. Whisk together mayonnaise with sriracha to your desired level of heat.
  4. Drizzle sriracha-mayonnaise on top of the tuna.







This recipe is an adaptation of recipe originally found here.

Posted in Healthy Tuna Recipes

Tuna Cakes Italian Style (simple recipe)

Rio Mare Italy's Number One Tuna

Crispy, crunchy tuna cakes made with Rio mare tuna are perfectly easy and made with just four ingredients!  This recipe is great for appetizers or dinner.

Tuna Cakes Italian Style with Just Four Ingredients

Crispy snacks for dinner parties are always a hit, and these delightful tuna cakes will be no exception.  I’m using rio mare yellowfin tuna in today’s recipe because the firm texture, lower mercury, and fresh taste is perfect for tuna cakes.

Tips for Making the Best Tuna Cakes

  • If you preheat the oil in the pan, you can cook at a lower temperature and get more even browning.
  • Because of the seasoned breadcrumbs in this recipe, you don’t need to add salt.  If you’re a pepper lover, feel free to add a few grinds of pepper if desired.
  • Have your plate lined with paper towels ready before you start cooking.  You don’t want to have to scramble for it while the tuna cakes are in the pan.
  • If you have chunk light tuna instead of solid white albacore, it will work—just drain it very thoroughly.
  • Try remoulade sauce as a dip!

Tuna cakes are so easy when you make them with just four ingredients! The perfect crispy appetizer for parties and good times.

Posted in Healthy Tuna Recipes

Healthy Mediterranean Tuna Salad

Rio Mare Italy's Number One Tuna

Here’s a quick mid-week recipe that you can whip up in a couple minutes flat. This Healthy Mediterranean Tuna Salad is full of flavor. I add fresh lemon juice for tartness, fresh basil for an herby flavor, and celery for crunch. Olive oil replaces heavy, and often processed, mayonnaise. Season the mixture generously with salt and pepper, and you’ve got a fresh tuna salad with a twist. You won’t miss the mayo!

Healthy Tuna Salad

  1. Drained tuna in a mixing bowl.
  2. Healthy Tuna Salad in a mixing bowl.

Healthy Tuna #Tuna Salad No Mayo #Mediterranean Tuna #Tuna Salad Recipe

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Truffled Mushroom Lasagna


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Truffled Mushroom Lasagna

As we prepare to head back to Italy soon for six months to oversee our farmhouse rental Il Casale di Mele , we have been busy saying good-bye to good friends that we will not see until later this fall. I recently hosted our last dinner party to share some of my favorite Umbrian recipes with a few couples and created this lasagna as one of the courses. I knew I wanted to create a “white” lasagna, since no tomato sauce would be used, and since fresh truffles are not available to me locally, I added a truffle flavor to this creamy baked pasta dish by folding a jar of truffle paste, known as Salsa Tartufata , into my sautéed mushrooms adding a wonderful earthy flavor. In Umbria, we use a lot of this sauce that is sold in a jar for pasta dishes, as a spread on grilled bread, or spooned over melted cheese. Tartufata is actually a mix of chopped mushrooms and black truffles mixed with olive oil to which truffle aroma is added. Though not a true truffle ingredient, it does add the intoxicating aroma and earthy flavor of truffles and is much cheaper, and much more readily available than fresh truffles. I bring jars of tartufata back from Umbria with me each year, but they can be bought online, at specialty stores such as Whole Foods, or at many Italian grocery stores.

For the mushrooms in this dish, I use a mix of cremini, shitake, and portobello varieties that I coarsely chop and sauté together. The sauce is a basic béchamel sauce that is flavored with Marsala wine, and the dish also includes a blend of Fontina, Mozzarella, and Pecorino Romano cheeses. I prefer to make my own fresh lasagna noodles which really does not take a lot of time and truly makes this dish memorable, but if you are really short on time, you can use store bought noodles if you prefer. I have never used them personally, but I know many who use no-boil lasagna noodles with good success. For me, the silky tenderness fresh noodles add to this dish is worth the extra time it takes to make them. I often choose to make a baked pasta dish such as this one when I entertain because I can prepare the dish completely the day before, giving me extra time the day of my dinner party to concentrate on other courses. Do not be overly concerned with the long list of ingredients and steps listed to create this recipe as it can all be completed in advance and comes together quickly. If you cannot find truffle paste, you can simply make this lasagna with the mushroom mixture although the flavor and amazing aroma will be different.

Buon Appetito!
Deborah Mele 2014


Truffled Mushroom Lasagna

Yield: Serves 8 – 10

Prep Time: 1 1/2 hrs

Cook Time: 1 hr


For The Mushroom Mixture:

  • 2 Tablespoons Olive Oil
  • 1/2 Medium Onion, Peeled & Finely Chopped
  • 1 1/2 Pounds Mixed Mushrooms, Coarsely Chopped (See Notes Above)
  • 1 1/2 Teaspoons Finely Chopped Fresh Thyme
  • Salt & Pepper To Taste
  • 1 (180 gm) Jar Truffle Paste – Tartufata

Bechamel Sauce:

  • 1 Stick (8 Tablespoons) Unsalted Butter
  • 1/2 Cup All-purpose Flour
  • 4 1/2 Cups Milk
  • 1/2 Cup Dry Marsala Wine

Lasagna Noodles:

  • 4 Cups Unbleached Flour
  • 5 Extra Large Eggs
  • Pinch of Salt

To Assemble Lasagna:

  • 1 1/2 Cups Grated Pecorino Romano Cheese, Divided
  • 1 1/2 Cups Diced Mozzarella Cheese
  • 1 1/2 Cups Grated Fontina Cheese
  • 1 Tablespoon Fresh Thyme Leaves


  1. For the mushrooms , heat the olive oil in a large skillet over medium heat, then cook the onions until soft, about 4 to 5 minutes.
  2. Add the mushrooms, and continue to cook over medium heat stirring often until lightly browned, about 8 to 10 minutes.
  3. Add the thyme, salt and pepper, str to mix, then set aside.
  4. Once cool, add the jar of truffle paste to the mushrooms and stir to mix.
  5. For the béchamel Sauce , melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
  6. Cook for a minute or two until the flour just begins to take on some color.
  7. Slowly start adding the milk, whisking continuously to prevent lumps from forming.
  8. Continue to simmer until the sauce begins to thicken, stirring often.
  9. Add the Marsala wine, and season with salt and pepper.
  10. Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.
  11. To make the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center.
  12. Break the eggs into this well, and start to scramble each egg with a fork as it is being added, then start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
  13. Continue adding the flour to the eggs until they are no longer runny.
  14. Using your hands now, bring the outside edges in, forming a large mass on your board. (Use only the amount of flour needed to form a soft ball.)
  15. Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand.
  16. Continue kneading until the dough is smooth and satiny, for about 8 minutes.
  17. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
  18. Use a pasta roller or roll by hand to make long sheets of pasta 1/4 thick. ( I use my Kitchen Aide table mixer with the pasta attachment and roll my past to the third last position.)
  19. After rolling, cut into 12 inch long strips.
  20. Precook in boiling water for 30 seconds, then place in an ice water bath.
  21. Dry and set aside on clean kitchen towels.
  22. Mix together 1 cup of the Pecorino, the Mozzarella, and Fontina cheese, reserving 1/2 cup Pecorino cheese to finish.
  23. Lightly grease an 8 x 11 inch oven-proof casserole dish and spoon 1 cup of sauce into the pan, spreading over the bottom.
  24. Cover the sauce with a layer of noodles, trimming to fit, then spoon a layer of 1/3 of the mushroom mixture on top.
  25. Cover with another layer of noodles, then sauce, and half the blended cheese mixture.
  26. Sprinkle some of the Pecorino on top.
  27. Continue to layer ingredients, finishing with a layer of noodles covered with sauce.
  28. Sprinkle the remaining Pecorino cheese on top, then sprinkle with the fresh Thyme Leaves
  29. Cover the lasagna with saran wrap and store in the refrigerator until needed. (Can be prepared the day before).
  30. Take the lasagna out of the refrigerator 1 1/2 hours before you need to bake it.
  31. While the lasagna is coming to room temperature, preheat oven to 375 degrees F.
  32. Remove the plastic wrap, and bake the lasagna until golden brown on top and bubbly, about 45 minutes.
  33. Allow the lasagna to rest for 15 to 20 minutes before cutting.


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Italian Sausage and Spinach Crescent Casserole


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Looking for something simple to serve anytime? This Italian spin on a traditional strata, packed with sausage, spinach and Parmesan cheese, will do the trick.

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LA CUCINA DI ANTONELLA: Spaghetti con i sardoni (Spaghetti with Sardines)


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Oggi è Venerdì e come da tradizione a casa mia mangiamo il pesce. Oggi ho preparato gli spaghetti con i sardoni, un buonissimo pesce azzurro. La ricetta è tipica della mia isola e potete gustarla in qualsiasi ristorante gradese.

“Today is Friday and in my house its a tradition to eat fish. Today I prepared spaghetti with sardoni, a delicious blue fish. The recipe is typical of my island and you can taste it in any Gradese restaurant.”


per 4 persone

gr. 500 sardoni freschi

2 spicchi di aglio

olio evo

4 cucchiai di aceto bianco

ml.125 acqua bollente

qualche pomodorino fresco

5 cucchiai di passata di pomodoro

sale e pepe


“Ingredients : 4 Servings

g. 500 fresh sardines

2 cloves of garlic

extra virgin olive oil

4 tablespoons of white vinegar

ml.125 boiling water

some fresh tomatoes

5 tablespoons of tomato sauce

salt and pepper



Aprite a metà il pesce “Open the fish half”

Tirate via la lisca e la coda , con un coltello grattate via le squame.
“Take away the bone and tail, and with a knive scrape the outer scales off.”

Serve and buon appetito.


Iniziamo a pulire i sardoni.Levate la testa e vi usciranno anche le budella.Passate sotto l’acqua per pulirle bene, asciugatele con carta da cucina.Preparate i pomodorini, lavateli e tagliateli a pezzetti.In una padella mettete l’olio e i spocchi d’aglioFateli diventare neri e poi toglieteli.Adagiate i filetti facendo attenzione a non romperli .Fateli rosolare bene.Non mescolate con il cucchiaio di legno ,ma muovendo la pentola. Salate e pepate generosamente.Quando saranno belli dorati bagnateli con l’aceto e fate evaporare, il fuoco deve essere sempre vivace.Quando l’aceto è evaporato aggiungete il pomodori a pezzetti e fateli rosolare.I pomodorini rilasceranno la loro acqua e a queso punto aggiungete ml.125 acqua bollente.fate consumare alcuni minuti e aggiungete la passata di pomodoro, continuare la cottura per alcuni minuti , fino a quando il sugo si sarà addensato. Assaggiate di sale e pepe.Prima di scolarli tenete alcuni cucchiai dell’acqua di cottura. Fate saltare gli spaghetti nella padella con il sugo di sardoni, aggiungete qualche cucchiaio di acqua di cottura.

“Let’s start to clean the sardoni. Cut the head and take the guts out. Run them under the water to clean them well, dry them with paper towels. Prepare the tomatoes, wash them and cut them into small pieces. In a pan put the oil and the garlic. Fry them well and then remove them. Put in the fillets being careful not to let them break. Brown well. Do not mix with the wooden spoon, instead just move the pot. Salt and pepper generously. When they will be beautiful golden add a touch of vinegar and let it evaporate, the fire should always be lively. When the vinegar is evaporated add the tomatoes into small pieces and brown them.The tomatoes will release their water and at this point add ml.125 boiling water. Take a few minutes and add the tomato sauce, continue cooking for a few minutes, until the sauce has thickened. Taste and add a bit more salt and pepper if needed. Before you drain, keep a few tablespoons of the cooking water. Sauté the al dente spaghetti in the pan with the sardine sauce, add a few tablespoons of cooking water if needed.”

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la ricetta della domenica | sardoni panai (Sunday Recipe | Breaded Sardines)


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per 4/6 persone ma la quantità dipende dal livello di fame che avete e dal numero di persone che mangiano


1 Kg di sardoni (Alici)

3 uova

200 g di farina

200 g di pangrattato


pepe misto

olio di arachidi per friggere


(for 4/6 people depending on how hungry they are)

1 kg of sardoni (fresh small sardines or anchovies)
3 eggs
200 g of flour
200 g of breadcrumbs
mixed pepper
peanut oil for frying”

Preparazione ‘preparation’

“Clean the fish”
“Start by cutting the head and pulling out the guts. Then cut their bellies and split them into two, clean them of any left over entrails and lightly poke the meat with few pricks from a knife. Run them under water and let them drain in a colander for a few hours.
For the breading, place the flour on a plate, put a beaten egg on a second plate with a little milk and a pinch of salt –
and finally the breadcrumbs on a third dish. Pass the sardoni one by one first in the flour, then in the egg and finally in the breadcrumbs. When the sardoni are all breaded, they proceed to fry them. For frying, use only peanut oil, heat it enough and dip the sardines. When they are golden on one side, turn them over. Then, when they are well cooked, drain and dry them on absorbent paper.”

(la quantità dipende dal livello di fame che avete e dal numero di persone che mangiano), tagliando la testa e sfilando le interiora. Poi inciderli sul ventre per aprirli a libro, pulire eventuali resti delle interiora e diliscarli. Passarli poi sotto l’acqua corrente e lasciarli scolare in uno scolapasta per qualche ora. Io personalmente, quelle rare volte che ho fatto i
sardoni panai

me li sono fatti pulire in pescheria. Vi avviso che, per un vero triestino, questa è un’eresia; il pesce va sempre pulito a casa per poter controllare sia la pulitura sia la reale freschezza del pesce. Continuiamo con la ricetta. Per l’impanatura mettere su un piatto la farina, in un piatto fondo intermedio delle uova sbattute con un po’ di latte e un pizzico di sale – la

dice che ci va anche una grattuggiata di pepe misto, compreso il pepe rosa che da un buon sapore – infine il pane grattugiato su un terzo piatto. Passare i sardoni ad uno ad uno prima nella farina, poi nell’uovo ed in fine nel pan grattato. Quando i sardoni saranno tutti impanati, si procede alla loro frittura. Per la frittura, usare solo olio di arachidi, scaldarlo quanto basta e immergervi i sardoni. Quando saranno dorati da una parte, girarli. Poi, quando saranno ben cotti, scolarli ed asciugarli su carta assorbente.
Infine, mangiarli accompagnati da un buon calice di

Malvazija Istriana

freschissima (fondamentale per Antonella!).

Mmmm…. Mi è venuta l’acquolina in bocca!

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Crostini con stracchino e salsiccia – Crostini with Sausage and Stracchino


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crostino con stracchino e salsiccia

Crostini con stracchino e salsiccia

“Bread with Stracchino and Sausage”

Tempo 100x100
Durata: 30 min

Time: 30 min

difficoltà: facile

difficulty: simple

Origine: Toscana

Origin: Tuscany

crostini con stracchino e salsiccia

sono una ricetta tipica toscana, in particolar modo la Maremma. In Toscana si usa aprire il pranzo con una serie di antipasti tra cui un vassoio di crostini misti. Mentre molti altri si basano su pane tostato ed un condimento da spalmare sopra, questo crostino viene messo nel forno per sciogliere il formaggio e cuocere la salsiccia. Ottimo e semplice modo per aprire un buon pasto. Lo stracchino ideale per questo tipo di crostini è quello di Sorano, tipico dell’entroterra maremmano.

“they are a typical Tuscan recipe, especially the Maremma. In Tuscany it is customary to open lunch with a series of appetizers including a tray of mixed crostini. While many others are based on toasted bread and a dressing to spread on, this crostini is placed in the oven to melt the cheese and cook the sausage. Great and simple way to open a good meal. The ideal stracchino for this type of crostini is that of Sorano, typical of the Maremma countryside.”

Abbinamento - vino

Vino in abbinamento:

Bolgheri Bianco DOC


8 slices of bread
2 Sausages
250g Stracchino Cheese
Parsley – 1 bunch


Take the sausages, cut them into small pieces and put in a small bowl. Add the stracchino, and a pinch of salt and mix everything with a fork. Cut 4 slices of bread and then divide them into two parts so as to obtain 8 slices.

Spread the mix over the slices of bread and then spread the crostini over a baking sheet. Heat the oven to 170 ° C and bake. Cooking should take about 10-15 minutes.

Serve the crostini with stracchino and sausage freshly baked and add a little ‘chopped parsley (if you prefer you can add it to the mixture of stracchino and sausage, before cooking).


Prendete le salsicce, spellatele e sbriciolatele raccogliendole all’interno di una ciotolina. Unite lo stracchino alla salsiccia, aggiungete un pizzico di sale e amalgamate il tutto con una forchetta. Tagliate 4 fette di pane e poi suddividetele in due parti in modo da ottenere 8 fettine.

Spalmate l’impasto sopra le fettine di pane e poi distribuite i crostini sopra una teglia. Riscaldate il forno a 170°C ed infornate. La cottura dovrebbe richiedere circa 10-15 minuti. Se avete il grill nel forno, avvicinate la teglia al grill e grigliate la parte superiore dei crostini per alcuni minuti.

Servite i crostini con stracchino e salsiccia appena sfornati e aggiungete un po’ di prezzemolo tritato (se preferite potete aggiungerlo anche all’impasto di stracchino e salsiccia, prima della cottura).

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Grandma Gerard’s Pastina Soup


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Grandma Gerard’s Pastina Soup

Warm and comforting just like a grandmother’s hug…This soup was the creation of my Italian grandmother who was an amazing cook. It tastes even better the second day.

Grandma Gerard’s Pastina Soup

Serves: 6 to 8

Beef Stock

5 lbs oxtail, rinsed well and patted dry

2 medium Spanish onion, halved

2 large carrots, coarsely chopped

2 large stalks celery, coarsely chopped

2 bay leaves

1 teaspoon dried thyme

10 whole black peppercorns

1 tablespoon kosher salt

1. Combine the oxtail, onion, carrot, celery, bay leaves, thyme peppercorns and salt in a large stock and add 4 quarts of cold water. Bring to a boil over high heat, reduce the heat to medium-low and simmer until meat is tender (fall off bone) and stock has reduced, about 6 hours. During the first hours, remove the scum that rises to the top using a ladle and discard.

2. Remove the stock from the heat and let cool to room temperature, about 1 hour. Strain the soup through a strainer lined with cheesecloth into a very large bowl or another clean stockpot. Cover tightly and refrigerate overnight. You should have about 12 cups of stock. Remove the meat from the oxtail, put into a container with a tight fitting lid and refrigerate.

Pastina Soup

Beef stock, recipe above

Reserved oxtail meat

1 14.5 ounce diced tomatoes and their juices

1 teaspoon dried thyme

¼ cup pastina pasta

2 medium carrots, diced

¼ cup Heinz ketchup

Small bunch kale, ribs removed and chopped

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Grated parmesan, for serving

1. Put the stock in a large stock pot, bring to a boil over high heat and cook until reduced to about 10 cups, about 20 minutes. Add the meat, tomatoes and thyme and cook for 30 minutes.

2. Add the carrots and ketchup and cook 10 minutes longer. Add the kale, season with salt and pepper and cook until just wilted, about 5 minutes. Add the lemon juice. Ladle into bowls and serve with grated parmesan on top.

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Baked Mussels


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  1. Wash the mussels under fresh water.
  2. With a knife, open each mussel and leave the fruit on one half of the shell.
  3. In a bowl, mix all the ingredients for the batter… the batter will be rather soft.
  4. Place all  the mussels on a baking sheet and with a teaspon put some batter on each mussel to completely cover the meat/fruit.
  5. Bake for about 15-20 mins at 400F on the top shelf of the oven or until the batter turns golden/light brown.
  6. Serve hot.

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