Crisp Apple and Tuna Spread Canape

WHAT YOU WILL NEED:
2 cans Century Tuna Mayo Spread
1 cup cream cheese
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 teaspoon grated lemon zest
1 cup diced apples
10 slices apples for garnish
1 puff pastry cut in into 10 rounds
1 piece egg
1 tablespoon water

HERE'S HOW:

1. Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll puff pastry on work surface. Using a cookie cutter, cut 10 rounds of puff pastry. Place on cookie sheet; prick each round with fork. 
2. In small bowl, beat egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10 minutes or until golden brown and crisp.
3. In another small bowl, mix cream cheese and Century Tuna Mayo Spread, cayenne pepper, lemon zest and apples with wooden spoon, leaving small pieces of tuna visible and season with salt and pepper. Spoon mixture into each puff pastry rounds. For each cracker, place 1 apple slice into tuna and cheese mixture.

Tuna Cups

WHAT YOU WILL NEED:
2 cloves (10 g) garlic, crushed
1 pc (30 g) small onion, chopped
1/2 c (100.5 g) canned button mushrooms, sliced
1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce
1/3 c (63 g) tuna chunks in oil, drained
12 pc (360 g) pan Americano (or sliced bread), edges removed
2 tbsp (28 g) margarine, softened
1/2 c (57.5 g) Quickmelt cheese, grated

HERE'S HOW:

1. SAUTÉ GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 
2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts. 

Rich in Thiamin- prevents Beri-beri

Bacalao Ala Vizcaina

WHAT YOU WILL NEED:
1/4 cup olive oil
1 tablespoon minced garlic
2 large red oninos, sliced
1 cup sliced green bell pepper
2 cups stewed tomatoes
1 cup tomato sacue
3 cans (184 grams) Century Tuna Red Label
1/2 cup sliced black olives
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup breadcrumbs

HERE'S HOW:

1. Saute in olive oil the garlic, onions , peppers and tomatoes.
2. Cook until soft. 
3. Add the tomato sauce and tuna. Allow to cook over low heat for 25 minutes. 
4. Add olives, salt and pepper.
5.  Transfer mixture into an earthen cookware or an oven-proof dish. 
6. Sprinkle top with breadcrumbs. 
7. Bake in a preheated oven for 20 minutes at 350 F.

Makes 8 servings.

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.

Tuna Melt Spread D’Lite

Preparation Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:

1 cup flaked tuna meat
1 onion, minced
1 tsp. pickle relish
¼ cup pineapple relish
1 cup grated cheese
1 cup NESVITA Pro weight Management Non Fat Milk dissolved in 1 cup water
Salt and pepper to taste

HERE'S HOW:

1. In a bowl, combine tuna, onion, pickle relish, pineapple and cheese.
2. Add in NESVITA and mix to fully incorporate. Season with salt and pepper.
3. Chill in the refrigerator for at least an hour. Serve spread with crackers, vegetable sticks or as filling to bread for a delicious tuna sandwich.

Nutritional Content Per Serving:
Calories:75
CHO (g):7.6
PRO (g):8.4
Fats (g):1.2

Fish Cakes with Mango-Mint Salsa

WHAT YOU WILL NEED:
2 cups breadcrumbs
2 cans(184 grams) Century Tuna Red Label Chunks in Vegetable oil (drained)
1 cup chopped oninos
4 eggs
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cooking oil

Salsa:
2 cups chopped ripe mangoes
1/4 cup chopped red onion
1 teaspoon calamansi juice
2 teaspoons chopped fesh cilantro
2 tablespoons chopped mint leaves
1/4 teaspoon salt
1.4 teaspoon freshly ground pepper

HERE'S HOW:

1. Combine breadcrumbs, tuna onions, eggs, cumin, chili powder, salt and pepper. 
2. Mix well and form into patties. Chill for a few minutes. 
3. Heat oil in pan and try fish cakes until golden on both sides. 
4. Meanwhile, prepare salsa. Mix together mangoes, oninos, calamansi juice, fesh cilantro and mint leaves. Season with salt and pepper. Top over fried fish cakes or serve on the side.

Makes 5 patties.

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.

Seafood Salad with Wasabi Dressing

WHAT YOU WILL NEED:
1 can (184 grams) Century Tuna Red Label Solid in Water, Drained
1/4 kilogram shrimps steamed and shelled
3 cups (250 to 300g) mixed greens
2 large salad tomatoes, sliced into wedges
1/4 cup mayonnaise
2 tablespoons prepared wasabi
1/4 cup freshly squeezed calamansi juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

HERE'S HOW:

1. Toss together tuna, shrimps, assorted greens and tomatoes. Cover and chill in the refrigerator for about 30 minutes. 
2. Whisk together mayonnaise, wasabi and calamansi juice. Season to taste with salt and pepper. 
3. Pour dressing over tuna salad when ready to serve.

Makes 3 to 4 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.

Oriental Fried Rice

WHAT YOU WILL NEED:
3 tablespoons cooking oil
2 large eggs, lightly beaten
2-150 grams Century Tuna loaf, diced
1/4 cup chopped carrot
1/4 cup sliced button mushrooms
1/4 cup green peas
2 tablespoons chopped red bell pepper
4 cups cooked rice
1/4 cup sliced spring onions (about 1-inch cuts)
2 tablespoons soy sauce
1/2 teaspoon salt, or according to taste

HERE'S HOW:

1. In a large stir-fry pan or wok, heat about 2 teaspoons of cooking oil. Add eggs and cook until desired doneness. 
2. Remove from wok and set aside. 
3. Add the rest of the oil into the same wok then fry Century Tuna Meatloaf until lightly browned. 
4. Add carrot, mushrooms, green peas and red bell pepper. Cook for about 1 minute. 
5. Add rice, spring onions and soy sauce. 
6. Toss well until color is even. 
7. Cook for about 2 to 3 minutes with occasional stirring until rice is steaming hot. 
8. Season with salt according to taste. 
9. Remove from heat and serve immediately. 

Makes 4 servings.

Pasta Primavera

WHAT YOU WILL NEED:
400 grams fusilli (pasta twists)
1 cup all-purpose cream
1 cup chicken stock
1 tablespoon Dijon mustard
3 tablespoons butter
1/2 cup diced onion
1 medium red bell pepper, cut into strips
2-150 grams Century Tuna loaf, cut into thick strips
1/2 cup grated Parmesan cheese
2 cups broccoli florets, blanched
1 cup Baguio beans niblets, blanched
3/4 teaspoon salt, or according to taste
1/8 teaspoon freshly ground black pepper

HERE' HOW:

1. Cook pasta as directed in the package. Drain, rinse and set aside. 
2. In a medium bowl, whisk together cream, chicken stock and mustard. Set aside. 
3. Heat butter in a large saucepot. Sauté onion, red bell pepper and Century Tuna Meatloaf until aromatic and meatloaf, lightly browned. 
4. Pour cream mixture and cheese. Cook for about 2 to 3 minutes until cheese has melted. 
5. Add broccoli, Baguio beans and cooked pasta. 
6. Toss well and cook until pasta is heated through. 
7. Season with salt and pepper according to taste. 
8. Remove from heat and serve immediately.

Makes 6 to 8 servings.

Katsu Rice Toppings

WHAT YOU WILL NEED:
1-150 grams Century Tuna Meatloaf, sliced into 6 lengthwise
2 tablespoons all-purpose flour
1 egg, lightly beaten with,
1 tablespoon water
½ cup Japanese breadcrumbs
cooking oil for frying
2 to 3 cups steamed rice
1 cup cooked bean sprouts
1 tablespoon chopped spring onion
Sauce:
1 teaspoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1 tablespoon tomato ketchup
1 teaspoon mustard
1 tablespoon mirin
1/3 cup water
2 teaspoons cornstarch

HERE'S HOW:

1. Dredge Century Tuna Meatloaf slices in flour, dip in egg then roll in breadcrumbs. 
2. Fry in hot oil until golden on both sides. 
3. Serve on hot steamed rice with bean sprouts on the side. 
4. Drizzle sauce and sprinkle spring onions on top before serving. 

To make sauce: Place all ingredients in a saucepan. Cook with constant stirring over low to medium heat until thickened. Serve with Century Tuna Meatloaf Katsu.

Makes 2 servings.

Mixed Green Salad

WHAT YOU WILL NEED:
1-150 grams Century Tuna Loaf, sliced and fried
3 to 4 cups mixed lettuce
10 to 12 pieces Baguio beans, blanched
1/2 cup halved cherry tomatoes

Kutchay tips
Choice of dressing – bottled Thousand Island, Ranch, Bleu
Cheese or Creamy Italian

HERE'S HOW:
Plate Century Tuna Loaf slices on a bed of mixed lettuce with Baguio beans, tomatoes and kutchay tips on the side. Drizzle with your choice of dressing. Makes 2 to 3 servings.

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 Pita Wrap

WHAT YOU WILL NEED:
2 cups romaine lettuce, cut into bite size pieces
1 cup red seedless grapes
½ cup mandarin orange segments
¼ cup walnut halves
1 small onion, sliced into rings
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
½ cup natural yogurt
1 teaspoon lemon juice
2 tablespoons honey

HERE'S HOW:
In a large clean bowl combine lettuce, grapes, orange segments, walnuts, onion rings and tuna. Set aside. Mix together yogurt, lemon juice and honey. Toss into the salad mixture. Chill well before serving.

Makes 4 servings.

Tuna Pasta with Sun Dried Tomatoes

WHAT YOU WILL NEED:
¼ cup butter
¼ cup olive oil
8 cloves garlic, sliced
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
½ cup sun dried tomatoes, soaked and sliced
½ cup white wine
500 grams rigatoni pasta, cooked
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped basil
¼ teaspoon freshly ground black pepper

HERE'S HOW:

1. Heat butter and olive oil in a skillet. 
2. Add sliced garlic and sauté until lightly browned. 
3. Add tuna, sundried tomatoes and white wine. 
4. Toss in cooked rigatoni pasta and add a little hot water, about ¼ cup. Season with salt and pepper.
5. Add chopped basil and remove from heat. 
6. Sprinkle with Parmesan cheese. 
7. Serve hot.

Makes 4 servings.

Tuna Garden Salad

WHAT YOU WILL NEED:
2 cups romaine lettuce, cut into bite size pieces
1 cup red seedless grapes
½ cup mandarin orange segments
¼ cup walnut halves
1 small onion, sliced into rings
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
½ cup natural yogurt
1 teaspoon lemon juice
2 tablespoons honey

HERE'S HOW:

In a large clean bowl combine lettuce, grapes, orange segments, walnuts, onion rings and tuna. Set aside. Mix together yogurt, lemon juice and honey. Toss into the salad mixture. Chill well before serving.

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

Tuna with Pineapple Mango Salad

WHAT YOU WILL NEED:
2 – 180 grams Century Tuna Lite, drained
1 – 234 grams pineapple tidbits, drained, reserve syrup
2 tablespoons pineapple syrup
¼ cup chopped celery stalks
1 tablespoon chopped fresh coriander
¼ cup mayonnaise
½ 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. Wipe grill pan with paper towel and lay 2 slices of bread. 
3. Place a slice of cheese on a slice of bread then fill with grilled vegetables, tuna and another slice of cheese. 
4. Top with the other slice of bread and press lightly. Repeat procedure using the rest of the ingredients. Transfer