Salad Parfait

WHAT YOU WILL NEED:

2 large ripe mangoes, peeled and diced
¼ cup chopped chives
2 teaspoons honey
3 cups chopped mesclun greens
2 – 180 grams Century Tuna Lite, drained
salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon ground mustard

HERE'S HOW:

1. In a bowl, combine mangoes, chives and honey. Set aside and chill.
2.  In another bowl, mix together tuna, olive oil, lemon juice, mustard, salt and pepper. Blend well until tuna breaks into smaller flakes. Food processor can be used to achieve fine flakes.

To assemble: Fill bottom of parfait glasses with mangoes, mesclun, tuna, mangoes and tuna last. Top with cherry tomatoes and serve with melba toast on the side. 

Makes 6 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.

Tuna Spread Tapenade

WHAT YOU WILL NEED:
1 can Century Tuna Mayo Spread
2 teaspoons olive oil
1 teaspoon minced garlic
3 tablespoons chopped black olives
1 teaspoon chopped basil leaves
2 teaspoon grated parmesan cheese
1 teaspoon chopped flat leaf parsley
½ teaspoon lemon juice
Salt and pepper to taste

HERE'S HOW:
Combine all ingredients together.
Serve with melba toast or bread sticks.

Tuna in Toast Cups

WHAT YOU WILL NEED:
1 can Century Tuna Mayo Spread
¼ cup diced bell peppers
2 tablespoons diced onions
1 tablespoon butter
½ cup grated cheddar cheese
½ cup shredded lettuce
4 pieces toast cups

HERE'S HOW:

1. Sauté bell peppers and diced onions in butter and let it cool. 
2. Mix bell pepper and onion mixture with Century Tuna Mayo Spread.
3. Spoon tuna filling in toast cups, top with shredded lettuce and grated cheese.

Tuna and Fusili 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

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.

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.

Tuna-Pina a la Pobre

 

WHAT YOU WILL NEED:

600 g (8 slices) fresh tuna steaks

12 cloves garlic crushed

1 tsp iodized fine salt (or 1 tbsp iodized rock salt)

1/8 tsp pepper

banana leaves

150 g whole kamias

3 tbsp oil

1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple drained (reserve syrup)

1 tbsp all-purpose flour dissolved in 1 tbsp water

1-1/2 tsp soy sauce

1 tsp liquid seasoning

HERE'S HOW:

1. RUB fish with half of garlic then sprinkle with salt and pepper. Set aside.

2. LINE casserole with banana leaves to cover bottom and sides. Arrange kamias at the bottom then put the fish. Add pineapple syrup. Cover and simmer over low heat for 2 minutes (partially cooked). Remove fish, reserve drippings.

3. HEAT oil in frying pan and sauté remaining garlic until light brown. Set aside. In the same pan, grill fish until brown then DEL MONTE Fresh Cut Sliced Pineapple. Arrange on a platter.

4. COMBINE fish drippings, flour, soy sauce, liquid seasoning and dash of pepper. Simmer until thick. Add 2 tsp of fried garlic. Pour over fish and pineapple. Top with garlic.

Serves 8

Excellent source of Vitamin B12 – helps prevent anemia.

Tuna Sandwich Filling

WHAT YOU WILL NEED:
DEL MONTE Fresh Cut Crushed Pineapple, well-drained
1 can (184 g) tuna chunks in brine, drained
2/3 cup mayonnaise
1/2 tsp iodized fine salt
1/8 tsp black pepper
2 tsp chopped onion, sautéed
2 tsp sweet pickle relish
2 tsp chopped celery

HERE'S HOW:

1. COMBINE all ingredients in a bowl and mix well. Chill. Serve as sandwich filling.

High in Lysine – promotes growth in the young.