Pasta with Sundried Tomatoes

WHAT YOU WILL NEED:
1/4 cup butter
1/4 cup olive oil
8 gloves garlic. sliced
1 can(184 grams) Century Tuna Red Label Chunks Spanish Style, drained
1/4 cup white wime
1/4 cup sundried tomatoes, soaked and sliced
500 grams spaghetti noodles, cooked
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons grated parmesan cheese

HERE'S HOW:

1. Heat butter and olive oil in a skillet. 
2. Add sliced garlic and saute until lightly browned. 
3. Add tuna, sundried tomatoes and white wine. 
4. Toss in cooked pasta and add a little hot water, about 1/4 cup. 
5. Season with salt and pepper. 
6. Add chopped basil and remove from heat. 
7. Sprinkle with Parmesan cheese. Serve hot.

Mushroom and Veggies Pizza

WHAT YOU WILL NEED:
1/2 cup pizza sauce*
2 medium (10-inch) frozen pizza crusts (thaw before using)
1 can (184grams) Century Tuna Red Label Chunks in Vegetable Oil, drained
1/4 cup sliced tomatoes
1/4 cup white onion rings
1/4 sliced green bell pepper
1/4 cup sliced button mushrooms
1 cup shredded mozzarella or quickmelt cheese
1 teaspoon dried basil leaves (or 2 tablespoons chopped fresh sweet Basil leaves)
2 tablespoons olive oil
*Pizza Sauce Recipe (prepare ahead):
2 tablespoons olive oil | 1 teaspoon ground oregano
1 teaspoon minced garlic | 1 teaspoon salt
2 tablespoons tomato paste | 1/4 teaspoon ground pepper
1 1/2 cups tomato sauce | 1 tablespoon sugar

HERE'S HOW:

1. Heat olive oil. Saute garlic. 
2. Add tomato paste and tomato sauce. 
3. Season with oregano, salt, pepper and sugar. 
4. Cover and allow to simmer for about 10 to 15 minutes. 
5. Remove from heat. 
6. Cool slightly before suing. 

Note- *Sauce may be stored in the refrigerator for up to 1 week or up to 6 months if frozen.


Makes 2 pizzas.

Open-faced Tea Sandwiches

WHAT YOU WILL NEED:
1 loaf French bread sliced into 1/2 inch thick pieces.
1/4 cup olive oil
1/4 mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 cans (184 grams) Century Tuna Red Label Chunks in vegetable oil drained
1/4 cup chopped onions
garnish chopped bell peppers, sliced radish and parsley


HERE'S HOW

1. Brush olive oil on cut-side of bread slices. Toast lightly in an oven for 3 minutes. 
2. Meanwhile, whip together mayonnaise, lemon juice, salt and pepper. 
3. Fold in tuna and onions. 
4. Top over toasted bread and garnish with paprika, chopped bell peppers, radish and parsley.

Make 5 servings.

Chili Cheese Crunchy Sandwich

WHAT YOU WILL NEED:

2 teaspoons cooking oil
1-150 grams Century Tuna Meatloaf, coarsely chopped
1 tablespoon chopped green bell pepper
1 tablespoon chopped red bell pepper
1/8 teaspoon chili powder
½ cup shredded cheese
¼ cup mayonnaise
12 slices white bread
4 eggs lightly beaten
2 cups breadcrumbs
cooking oil for deep-frying

HERE'S HOW

1. Heat 2 teaspoons oil in a pan. Sauté Century Tuna loaf, bell peppers and chili power for a few seconds. Remove from heat then cool for about 10 minutes. 
2. In a bowl, mix together cheese, mayonnaise, sautéed tuna meatloaf and peppers. 
3. Place about 1 tablespoon of filling on a slice of bread then spread, leaving about ½-inch space around the edges. 
4. Place another slice of bread on top then pinch sides to seal. 
5. Dip sandwiches in beaten eggs then dredge in breadcrumbs. Fry in hot oil until golden. Drain on paper towel to remove excess oil. 
6. Slice before serving to show filling. 
7. Serve with tossed green salad or fruit slices on the side. 

Makes 6 sandwiches.

Open Faced Tuna Melt

WHAT YOU WILL NEED:
1 can 180 grams Century Tuna Flakes in Vegetable Oil, drained
1 tablespoon chopped onions
1 tablespoon chopped green bell pepper
3 tablespoons mayonnaise
2 tablespoon sliced mushrooms
½ teaspoon salt
pinch of pepper
4 slices white bread
½ cup grated cheese

HERE'S HOW:
Mix together tuna, onions, bell pepper, mayonnaise, mushrooms, salt and pepper. Spread tuna mixture on bread and top with cheese. Broil in an oven until cheese melts. Serve hot.

Makes 4 servings.

Tuna Temaki

WHAT YOU WILL NEED:
2 – 180 grams Century Tuna Lite, drained
¼ cup olive oil
1 tablespoon chopped garlic
1 medium onion, sliced into rings
1 medium red bell pepper, sliced into rings
1 medium green bell pepper, sliced rings
1 small zucchini, sliced
¼ teaspoon salt

HERE'S HOW:

1. Toss well then season with salt, pepper, oregano and Italian seasoning. 
2. Heat a grill pan and grill vegetables until slightly wilted and aromatic. 
3. Wipe grill pan with paper towel and lay 2 slices of bread. 
4. Place a slice of cheese on a slice of bread then fill with grilled vegetables, tuna and another slice of cheese. 
5. Top with the other slice of bread and press lightly. 
6. Repeat procedure using the rest of the ingredients. Transfer sandwich to a plate and serve hot. 

Makes 4 servings

Lumpiang Shanghai

WHAT YOU WILL NEED:

300 g ground pork
1 egg
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g carrot, chopped
50 g singkamas, chopped
50 g onion, chopped
2 stalks kinchay, chopped
small lumpia wrappers


HERE'S HOW:

1. Combine all ingredients except lumpia wrappers. Mix well.
2. Wrap by tablespoon in lumpia wrapper. Roll. Fry until golden brown.
3. Drain on paper towels.

Makes 8-10 servings.

Tuna Stuffed Potato Skin

WHAT YOU WILL NEED:
2 russet potatoes, scrubbed, patted dry, and rubbed with olive oil
olive oil for brushing the potato skins
sweet paprika for sprinkling the potato skins
fine sea salt or coarse salt for sprinkling the potato skins

Tuna Dip:
1 can Century Tuna Mayo Spread
1 ½ cup potatoes scraped from the skin
¼ cup grated cheese
2 tablespoons sour cream
1 teaspoon chopped spring onion

HERE'S HOW:

1. Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use.
2. Brush the potato skins with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F oven for 20 to 25 minutes, or until they are crisp and golden brown.
3. For the tuna dip: Mix all ingredients together.
4. Fill in potato skins.

Cucumber and Tuna Spread Triangles

WHAT YOU WILL NEED:
1 can Century Tuna Mayo Spread
2 tablespoons Thick plain yogurt
¼ teaspoon cayenne pepper
½ cup thinly sliced cucumber
2 slices wheat bread
1 tablespoon butter
½ cup alfalfa sprouts

HERE'S HOW:

1. Mix together Century Tuna Mayo Spread, yogurt and cayenne pepper. Set aside.
2. Spread a little bit of butter to the bread, and top with cucumber and cut into four triangles.
3. Top triangles with tuna spread mixture and sandwich with another piece of bread.

Grilled Pineapple Tuna Sandwich

WHAT YOU WILL NEED:
1 can Century Tuna Mayo Spread
2 pieces grilled canned pineapple rings
1 piece English muffin split in half
1 tablespoon butter
½ cup grated cheese
1 cup shredded lettuce

HERE'S HOW:
Spread butter on the muffin and toast for about 3 minutes. Top with grilled pineapple, shredded lettuce and Century Tuna Mayo Spread.

Easy Spaghetti Carbonara

WHAT YOU WILL NEED:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

HERE'S HOW:

1. Fill a large soup pot with water and add a handful or so of Kosher salt. Stir and taste (it should taste like seawater). Cover the pot and heat ant let it boil. Drop the spaghetti and cook until tender but still firm to bite (about 6 to 9 minutes)  or as per package instruction. When done, drain the pasta. Set aside.
2. In a cold sauté pan, cook the diced bacon slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
3. Combine eggs, cheese, cream and olive oil in a large bowl and beat with a whisk until completely mixed.
4. Toss pasta with the egg and cream mixture. Add cooked bacon and chopped parsley. Add grated cheese if desired. Serve at once.

Serves 4

Tuna and Grilled Veggie Sandwich

WHAT YOU WILL NEED:
2 – 180 grams Century Tuna Lite, drained
¼ cup olive oil
1 tablespoon chopped garlic
1 medium onion, sliced into rings
1 medium red bell pepper, sliced into rings
1 medium green bell pepper, sliced rings
1 small zucchini, sliced
¼ teaspoon salt

HERE'S HOW:

Toss well then season with salt, pepper, oregano and Italian seasoning. Heat a grill pan and grill vegetables until slightly wilted and aromatic. Wipe grill pan with paper towel and lay 2 slices of bread. Place a slice of cheese on a slice of bread then fill with grilled vegetables, tuna and another slice of cheese. Top with the other slice of bread and press lightly. Repeat procedure using the rest of the ingredients. Transfer sandwich to a plate and serve hot. Makes 4 servings

BBQ Burgers with Coleslaw

WHAT YOU WILL NEED:

1/4 cup light sour cream
1 teaspoon sugar
1 teaspoon apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
2 cups cole slaw
Salt and black pepper
Paprika
1-1/4 pounds ground beef
1/2 cup prepared barbecue sauce, divided
4 sesame seed hamburger buns, split

HERE'S HOW:

1. Mix sour cream, sugar, vinegar, mustard, and garlic. Toss with cole slaw blend; season with salt, pepper and paprika, to taste.
2. Mix meat with 2 tablespoons barbecue sauce; season with salt and pepper. Form meat into 4-1/2 inch patties. Grill over medium-high heat, brushing frequently with barbecue sauce, 5 to 6 minutes on each side or until cooked to desired temperature. Toast the buns cut side down just before serving.
3. Place patty on bottom half of each bun. Top with 1/2 cup coleslaw and other half of bun. Serve with roasted potato wedges, if desired.
4. Pineapple Variation: Add 1/2 cup diced fresh pineapple to cole slaw mixture.

Nutrition Goal: Rich in Vitamin A and C; rich in Iron.

Pasta Pancake

WHAT YOU WILL NEED:
160 g DEL MONTE Salad Macaroni, cooked
2 pc eggs, beaten
1/3 c evaporated milk
2 1/2 tbsp all-purpose flour
3 1/2 tbsp grated Parmesan cheese
100 g chicken breast, cooked with dash of salt, then diced
1/2 c cooked/frozen green peas
1 pouch DEL MONTE Sweet Style Spaghetti Sauce
1/3 c coarsely grated quickmelt cheese

HERE'S HOW:

1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and DEL MONTE Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 2. Heat 6” skillet or non stick pan with 2 tbsp oil. Measure 1 cup of macaroni mixture into the skillet, flatten into an even layer. Cook for 2 minutes. Flip to cook other side. 3. While still on the pan, spread top with 1/4 cup of DEL MONTE Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture.

Rich in Calcium- for strong bones and teeth

Burger Steak

WHAT YOU WILL NEED:

2 pc sliced bread, diced (1/2 cup)
1 tbsp evaporated milk
150 g ground pork
1 pc small tokwa, chopped
1 pc small egg
1 pc small onion, chopped
3 cloves garlic, minced
3 tbsp canned button mushrooms, sliced
1 pouch DEL MONTE Filipino Style Tomato Sauce
2 tbsp frozen/cooked green peas, (optional)

HERE'S HOW:

1. COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, egg, onion and half of garlic. Season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well.

2. DIVIDE into 10 portions (about 1-1/2 tablespoons each) and form into patties. Pan-grill in 2 tablespoons oil until brown on both sides. Set aside.

3. SAUTè remaining garlic and mushrooms. Add DEL MONTE Tomato Sauce, 1 cup water, 1-1/4 tsp brown sugar, patis and pepper to taste. Simmer over low heat for 15 minutes. Add green peas and patties. Allow to simmer.

Good source of Riboflavin- essential for growth and production of red blood cells

Grilled Pacific Burgers

WHAT YOU WILL NEED:
1 fresh sweet pineapple
2 pounds lean ground beef or turkey
1/2 cup bottled honey mustard or honey Dijon barbecue sauce
8 large hamburger buns
8 green or red leaf lettuce leaves
8 slices Cheddar cheese
8 red onion slices


HERE'S HOW:

1. Twist off crown from pineapple. Cut pineapple in half lengthwise. Cover and refrigerate one-half for later use. Remove skin from remaining half; cut into 1/4-inch slices.
2. Shape meat into 8 (4-inch) patties.
3. Grill or broil meat 10 to 15 minutes on each side or until meat is no longer pink in center, brushing occasionally with barbecue sauce and adding pineapple the last 10 to 15 minutes of grilling.
4. Serve burgers on buns with lettuce, pineapple, cheese, and onion. Serve with potato chips, if desired.

Good source of Potassium and Folate; Rich in Vitamin C, Iron and Calcium.

Easy Baked Chayotes with Cheese

WHAT YOU WILL NEED:

3 chayotes
2 tablespoons butter or margarine
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
Salt and pepper to taste
1 cup shredded cheese

HERE'S HOW:

1. Peel chayotes; rinse with water. Cut in half lengthwise; cut lengthwise into 1/4-inch slices.
2. Arrange chayote slices, overlapping, in 12 x 8-inch baking dish, sprayed with cooking spray. Dot with butter.
3. Sprinkle cumin and oregano over chayote slices. Salt and pepper to taste. Cover baking dish with aluminum foil.
4. Bake at 350ºF., 30 minutes. Uncover; sprinkle with cheese and bake, uncovered for 10 minutes longer or until slices are tender.

Low Cholesterol, rich in folate, good source of vitamin C and calcium.

Aloha Spring Rolls

WHAT YOU WILL NEED:
1 pc egg, beaten (optional)

FILLING

1 can (184 g) tuna chunks in oil, drained
1 cup (110 g) ubod strips, blanched for 2 minutes
100 g Baguio pechay, shredded
50 g sotanghon, soaked for 5 minutes then drained
2 stalks wansuy, chopped
1 tsp sesame oil
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp oyster sauce
1/2 tsp patis
20 pc lumpia wrappers

SAUCE

4 cloves garlic, crushed
1 pc siling labuyo, chopped
3 tbsp rice wine
2 tsp DEL MONTE Red Cane Vinegar
1 tbsp Hoisin sauce
1 tsp cornstarch, dissolved in 1 tsp water
1/3 tsp iodized fine salt (or 1 tsp iodized rock salt)
1 cup pineapple syrup

HERE'S HOW:

1. COMBINE all ingredients for filling except lumpia wrapper. Mix well.
2. PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.
3. SAUCE: Sauté garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.

Makes 20 pieces
Good source of Niacin – for proper skin and intestinal functions.

Fruit and Nut Bites

WHAT YOU'LL NEED:

1 can (439 g.) Del Monte Fresh Cut Crushed Pineapple, well drained
1 medium green apple, pared, cored, and diced
1/2 tsp cinnamon
3 tbsp brown sugar
1/4 cup chopped cashew nuts (toasted)
24 wanton wrappers

HERE'S HOW:

1. Combine crushed pineapple, cinnamon and sugar. Simmer over low heat until almost dry. Mix with nuts.

2. Place one tbsp. of mixture in each wanton wrapper. Fold into triangles and seal edges with water. Deep-fry until golden brown. Drain on paper towels.

Makes 12 servings

Buttermilk Pancakes

Are you one of those who ask your mom to buy boxes of ready-to-cook hotcakes? Pancakes can really complete our breakfast or snack. But a homemade pancake can be more delicious. It's as cool as setting up your own solution rather than just being given the final answer..

WHAT YOU'LL NEED:

2 cups all-purpose flour
1/4 cup sugar
2-1/4 tsp baking powder
1/2 tsp baking soda
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for cooking
1 cup blueberries, fresh or frozen (optional)
Maple syrup or honey
Whipped cream or butter

HERE'S HOW:

1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt, set aside.

2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.

3. Combine the two mixtures you've prepared by whisking them slowly just until the ingredients combine into a lumpy batter. About 11 turns around the bowl is enough, regardless of the lumps you see. Overmixing the batter will result in flat and heavy pancakes.

4. Let the batter rest for 30 min. - 1 hour for better results.

5. Heat up a large non-stick frying pan on medium heat. Brush a little oil or butter in the pan. Wipe out the excess oil using a paper towel to avoid burning the pancake. Turn the heat down to medium-low.

6. Scoop out 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberies (optional). Cook until there are little bubbles on the surface of the pancake, then flip gently. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.

7. Repeat the procedure using the remaining butter (or oil) and batter.

8. Serve with a spoonful of whiped cream and maple syrup, or alternatives.