Recipes: Summer’s tin stories

As a seafaring nation, Portugal has cuisine that makes use of many cured or canned foods, especially fish. Chef Eyal Meron, who serves wines and delicacies from Portugal at his Porto wine bar in Tel Aviv, recently added a new summer menu that is based on quality canned food that he upgrades. Meron says that if you want to serve canned food for dinner, make sure you get the best quality, and then add your own touch.

So for the end of summer and just before the holidays have us all slaving in the kitchen, here are a few tinned delights that will make a lovely summer dinner and can carry over very well to a picnic on the beach.

Serves 4


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