Sweet Potato and Tuna Breakfast Fritters

From Albert Bevia:
TIPS & TRICKS to make these FRITTERS: Once you shred your sweet potato, it is so IMPORTANT to squeeze out as much as possible of the water in the sweet potato. I added mine to a cheesecloth and twisted the water out over a sink. This is what gives these fritters that incredible crispy texture. Some of you might be thinking ¨geez….I don´t have 30 minutes to make breakfast!¨. SOLUTION: Make the fritter batter the night before and add it to the fridge. In the morning fry up your fritters and whala, breakfast is served in a jiffy. 

Sweet Potato and Tuna Breakfast Fritters

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=4CnJAMzA0e4&t=3s


  • 1 sweet potato
  • 2 tins Spanish tuna in olive oil
  • 1 clove garlic
  • 1/2 onion
  • handful fresh chives
  • 1/4 cup all-purpose flour
  • 2 organic cage-free eggs
  • 1/2 tsp sweet smoked Spanish paprika
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil


  1. Pell and wash one sweet potato, shred the sweet potato over a cutting board or shallow bowl, grab 3 cups of the shredded sweet potato and add to a cheesecloth, over a sink twist the cloth and try to remove as mush as possible of the water in the sweet potatoes, then add to a large bowl
  2. Drain 2 tins of tuna in olive oil and add to the bowl with the shredded sweet potatoes, also add 1 large shredded or minced clove of garlic, a 1/4 cup of diced onions, 2 tbsp freshly chopped chives and a 1/4 cup of all-purpose flour, in a seperate bowl whisk 2 eggs and then add to the bowl with the rest of the ingredients, season everything with a 1/2 tsp of sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper
  3. Mix all the ingredients together until you form a paste, then grab about a 1/4 cup of the mixture and shape it into a ball, add to parchment paper, continue to do this until all the mixture is gone, you should get about 9 to 10 balls, then gently push each one down, you want a circular design that is 1/2 inch thick
  4. Heat a large frying pan with a medium heat, after 4 minutes add in a generous 2 tbsp of extra virgin olive oil and start adding the fritters, cook in batches to not over-crowd the pan, after 2 1/2 to 3 minutes flip the fritters, after another 2 1/2 to 3 minutes start removing them from the pan and transfer to a dish with paper towels, continue to cook until they are all done
  5. To make the garlic yogurt sauce, add 1/2 cup Greek yogurt into a bowl, shred in 1 clove of garlic, squeeze in 1/2 tsp lemon juice, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined
  6. Add the garlic yogurt sauce to a plate and decorate the fritters around it, sprinkle with freshly chopped chives, enjoy!

Gianni Receives 2020 Miller’s Award

From: California Olive Oil Council

Subject: Congratulations

“We would like to offer you our congratulations following the release of the 2020 California Olive Oil Council’s Extra Virgin Olive Oil and Packaging Design Competition results! It is with great honor that we acknowledge that you are a recipient of this year’s Millers Award. Your expertise in the craft of milling has contributed to Marciano Estate being the recipient of the Best Blend Award.”

Gianni has worked tirelessly for 15 years perfecting the use of our unique vacuum mill to produce the highest quality olive oils. We are grateful to receive this award for 2020.

Other Awards for 2020:

The Mistral won a Gold at the LA County Fair and a Silver at the California State Fair while the Sierra won a Silver at both competitions.