Less fuss, more flavor, and every bite actually taste like it should. #shorts #foodshorts #foodie #easyrecipe #tuna #italianfood #italiancooking cookingcuisineitalianItalian Cookingitalian cuisineItalyItaly CookingItaly CuisinevideoVlog 14 Comments @chiarap2752 6 days ago Callipo or Rio Mare? @paulleader4 6 days ago Light soy sauce job done @audrawells1383 6 days ago I'm learning so much about tinned fish. It's interesting that even a pro chef enjoys it. It's a lot classier than i ever thought. @hugh5699 6 days ago Not for me, don’t want the mercury or microplastics @dezkeehn5349 6 days ago I've recently been making a salad dressing that uses lemon juice, mustard and the oil from both a tin of tuna and a tin of anchovies. It's my goto dressing to help me eat veggies right now. @djae3 6 days ago Catch and can it. It takes preserved tuna to a different level. No fishiness. @shanelyshane 6 days ago Make us a full video Massimo! I want a some rabbit or fish inspiration! @G-AHM 5 days ago Are you…, just a grifter? ;-/ @gobbidimerda1 5 days ago Ricette al ristorante con il tonno in scatola? Seriamente? @attentionlow2445 5 days ago Wat brand tho 😂😂😂 @reneebledsoe3357 5 days ago Give a recipe example @hoots187 3 days ago TumericDill Garlic PowderOnion PowderGherkins and Pickles diced and choppedMayo and greek yoghurtTomato with sea salt applied directlyIf you want to have cheese, only Havarti or Munster, any other cheese and oil not goodDried Seaweed for crunch or salt and vinegar crisps/chips @lordbob1364 3 days ago STOP TRYING TO ELEVATE POOR PEOPLE FOOD, YOU MAKE IT TOO EXPENSIVE. GO MAKE YOUR FILLET MIGNON AND LEAVE US ALONE @jonashertzog-vogel6690 3 days ago Between 1-3 dollars and what? You never said the top priceWrite A CommentYou must be logged in to post a comment.
@audrawells1383 6 days ago I'm learning so much about tinned fish. It's interesting that even a pro chef enjoys it. It's a lot classier than i ever thought.
@dezkeehn5349 6 days ago I've recently been making a salad dressing that uses lemon juice, mustard and the oil from both a tin of tuna and a tin of anchovies. It's my goto dressing to help me eat veggies right now.
@hoots187 3 days ago TumericDill Garlic PowderOnion PowderGherkins and Pickles diced and choppedMayo and greek yoghurtTomato with sea salt applied directlyIf you want to have cheese, only Havarti or Munster, any other cheese and oil not goodDried Seaweed for crunch or salt and vinegar crisps/chips
@lordbob1364 3 days ago STOP TRYING TO ELEVATE POOR PEOPLE FOOD, YOU MAKE IT TOO EXPENSIVE. GO MAKE YOUR FILLET MIGNON AND LEAVE US ALONE
14 Comments
Callipo or Rio Mare?
Light soy sauce job done
I'm learning so much about tinned fish. It's interesting that even a pro chef enjoys it. It's a lot classier than i ever thought.
Not for me, don’t want the mercury or microplastics
I've recently been making a salad dressing that uses lemon juice, mustard and the oil from both a tin of tuna and a tin of anchovies. It's my goto dressing to help me eat veggies right now.
Catch and can it. It takes preserved tuna to a different level. No
fishiness.
Make us a full video Massimo! I want a some rabbit or fish inspiration!
Are you…, just a grifter? ;-/
Ricette al ristorante con il tonno in scatola? Seriamente?
Wat brand tho 😂😂😂
Give a recipe example
Tumeric
Dill
Garlic Powder
Onion Powder
Gherkins and Pickles diced and chopped
Mayo and greek yoghurt
Tomato with sea salt applied directly
If you want to have cheese, only Havarti or Munster, any other cheese and oil not good
Dried Seaweed for crunch or salt and vinegar crisps/chips
STOP TRYING TO ELEVATE POOR PEOPLE FOOD, YOU MAKE IT TOO EXPENSIVE. GO MAKE YOUR FILLET MIGNON AND LEAVE US ALONE
Between 1-3 dollars and what? You never said the top price