Place: Vila Real de Santo Antonio, Portugal
His mother was a worker in the canning industry. He bought the place where he had
been working previously to have his own restaurant.
He worked here as a waiter and in 2005, he started the new restaurant business.
|Recipe’s Personal Background||How did you learn this recipe?||He learned this from the cooks at the restaurant.|
|Is there some memory/historical event connected to this recipe?||The bellies had little use and were cooked with white beans.The tuna industry had more interest in the loins. The people brought home the inners and other discarded fish parts and recipes were made from them.|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||_|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||Typical dish; daily preparation.|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||BROTHERHOOD – they organised some tuna related events, but not any longer.|
|Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?||Tuna is closely linked with the traditions and economy of Vila Real de Santo António|
|Season (season this food is linked to)||In April-May fat tunas migrate to the Mediterranean where they spawn; afterwards, when they return to the Atlantic, they have already lost fat tissue.|
|Ingredient||Nutritional Importance||Health Benefits|
|Tuna||Excellent source of protein and essential omega-3 fats. It is rich in micro-nutrients such as iron, magnesium, phosphorus, sodium, selenium, vitamin B3, vitamin B6 and vitamin B12. Its abundance depends of the time of the year.||It is a cardio-protective food due to its omega-3 composition, decreasing blood platelets activity, thus preventing blood clots which can lead to strokes or heart attacks; it also reduces triglyceride levels. It contains high levels of iron, being essential for the transportation of oxygen and the formation of red cells in the blood, thus preventing anaemia. Its selenium composition gives it anti-oxidant properties. Phosphorous and magnesium are important minerals for the healthy bones and teeth, contributing to the proper functioning of the immune system.|
|Garlic||Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.||Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
|Onion||Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.||It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.|
|Olive oil||Source of mono-unsaturated fat. It contains vitamins E and K.||The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||No|
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||No, there is no treatment based on this recipe.|