Tunah à Brás
Serves: 2 people
Prep: 20 min
This recipe is a vegetarian variant of the traditional Portuguese dish “Cod à Brás”. This dish uses Marigold Tunah with potato sticks combined with eggs to create creamy texture (omit the eggs if you wish to make this dish vegan). This is then topped with olives and parsley. It’s a perfect festive dish too that comes together in less than half an hour.
Recipe tip: If you cannot find potato sticks, make your own by cutting potatoes into matchstick-size and frying them. You can use an air-fryer instead, if you wish to keep the calories low 😊
What you’ll need:
1 can of Marigold Tunah
2 tbsp of olive oil
1 large onion, thinly sliced
2 or 3 garlic cloves, chopped
2 bay leaves
200g of potato sticks (check our tip above)
3 eggs
Salt, black pepper and paprika to taste
A small bunch of chopped parsley
Black olives
How to do it:
Flake the Marigold Tunah in a plate and season with salt and black pepper. Reserve.
Heat 2 tablespoons of olive oil into a nonstick, deep-frying pan (or wok) over medium-high heat. Add the onion, garlic and bay leaves and sauté until golden, about 10 minutes.
Reduce the heat to low and mix in the Marigold Tunah. Season with a bit of paprika and let it cook for 5 minutes. Add the potato sticks and close the frying pan with a lid, so that the potato sticks become soft at this stage. Discard the bay leaves.
Whisk the eggs with a bit of salt in a bowl to blend. Add the egg mixture to the frying pan and cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes.
Transfer the dish to a platter. Garnish with the olives and the parsley. Enjoy!
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