Tuna Salad, Sunpeach cherries and rocket


Natural pink tuna: 1 box – drained weight 155 gr
Spring onions: half a bunch
Sunpeach cherry tomatoes: 80 grams
Basil: ¼ of a bunch
Parmesan bites: 50 gr
Rocket: 50 gr
Extra virgin olive oil: 2 tbsp
Balsamic vinegar: 25 ml
Salt to taste.
Pepper as needed.


1. Drain the tuna in a colander.

2. Cut the spring onions into thin slices.

3. Cut the cherry tomatoes in half.

4. Set aside a few basil leaves for garnish and chop the rest.

5. Mix the spring onions with the cherry tomatoes, the bites of Parmesan and the basil.

6. Arrange everything on the rocket.

7. Spread the tuna on the rocket.

8. Mix the oil with the balsamic vinegar and season with salt and pepper.

9. Sprinkle the resulting salad and garnish with the basil set aside.

Tricolor Spaghetti with Sunpeach


Spaghetti: 360 gr
Sunpeach cherry tomatoes: 300 gr
Ricotta: 200 gr
Basil: a few leaves
Garlic: 1 clove
Extra virgin olive oil: 2 tbsp
Salt to taste.


1. Boil the water for the pasta.

2. Wash the cherry tomatoes, cut them in half or in quarters and brown them in a non-stick pan with garlic and extra virgin olive oil.

3. Keep the cherry tomatoes on the heat for a couple of minutes, season with salt, add the chopped basil and cook over low heat for another 7-8 minutes.

4. In the meantime, cook the spaghetti in a saucepan according to the time indicated on the package, taking care to drain them al dente.

5. Transfer the spaghetti to the cherry tomatoes pan, toss them together with the cherry tomatoes for a couple of minutes, then serve and season everything with salted ricotta flakes.

Tasty Sunpeach tomatoes in a pan


Sunpeach cherry tomatoes: 400 grams
Garlic: 1 clove
Sprigs of rosemary: 3-4
Extra virgin olive oil. q.s.
Salt to taste.
Black pepper to taste


This recipe allows you to easily make a healthy, light and tasty side dish in just a few minutes.

1. On a cutting board, finely chop the rosemary needles with the peeled garlic and salt and set aside.

2. Wash the cherry tomatoes, dry them with a kitchen towel and cut them in half.

3. Heat a large non-stick pan greased with a drizzle of oil and arrange the half cherry tomatoes with the cut side facing down.

4. Leave them in this position over a very high flame until they are just “caramelized”. At this point, turn them with the help of a fork, season with more oil and the prepared aromatic mince.

5. Continue cooking for a few minutes until they are completely softened, then serve the tasty tomatoes in a pan hot or cold.