• Sardines and Tuna: some simple and healthy recipes

    Sardines and tuna are one of the healthiest foods you can eat. It full of vitamin D and omega-3 fats, it doesn't contain toxins and gives you various delicious dishes to make. The rich, distincttaste and texture of tunaand sardines is central to manyinspired recipes.Marky's offersyou not only high quality sardines and tuna for the best prices, but also some amazingly tasty ways to to cook it.

  • Tiger prawns & Fig condiment with balsamic and port

    tiger prawns


    500g tiger prawns, raw and peeled 20g  smoked bacon, finely diced Extra virgin olive oil to taste Juice and zest of 1 lemon PRISCA Seduction Fig with vinegar reduction and port wine to taste 1x watercress sauce Sea salt to taste Freshly ground black pepper to taste

  • Eggplant, Zucchini and Tuna Casserole

    This is a unique and tasty variation on a classic tuna casserole. Using fresh eggplant and zucchini layered with tuna and cheese really makes this dish stand out. Bring this to your next gathering and you will be sure to impress.

  • Stuffed Tomatoes with “Bonito del Norte” Tuna and Idiazabal cheese

    These fabulous stuffed tomatoes really stand out with the use of premium Serrats tuna, and Idizabal cheese. They make the perfect appetizer, snack, or addition to any meal. Taste the difference in quality and taste that comes only from the name Serrats.

  • Little puff pastry boats with “Bonito del Norte Cogote” Tuna Fillets

    Simle and tasty little puff pastry boats with “Bonito del Norte Cogote” Tuna Fillets will turn your dinner into a unique event.

  • Toast with Bonito del Norte Tuna and dried Tomato


    A  very simple but very satisfying snack using "Serrats" Bonito del Norte Tuna fillets. The simplicity and the crunch of the toast highlight the tuna's texture and flavor very well.

  • Squid Ink Risotto

    Possibly one of the most Venetian dishes around, risotto al nero di seppia – squid ink risotto – is a feast for the eyes and the palate. The glossy, black ink lends a briny, even earthy, flavour to this dish but above all gives it that characteristic deep, dark colour that inevitably leaves an impression on those not used to eating it. In Venice (and pretty much anywhere on the Italian coast), squid can still be found with its ink sacs attached, especially at the fish markets or good fish mongers where the haul is as fresh as can be.