Quick & Easy

1. Rice Buns:
2. 4 cups cooked rice
3. ½ teaspoon iodized salt
4. 2 tablespoons toasted sesame seeds
5. Oil, for frying

1. ¼ cup mayonnaise
2. 2 185g Gold Seas Tuna Chunks in Herb and Garlic
3. 4 medium eggs, beaten and fried
4. 2 large tomatoes, thinly sliced
5. 1 small cucumber, thinly sliced
6. 1 small lettuce

Ingredients: 2-3 tbsp olive oil
1-185g can Gold Seas Tuna Chunks in Lemon and Pepper
1 tbsp lemon juice
2 cups leftover cooked rice
30 g roasted cashew nuts, chopped
zest of 1 lemon
Salt to taste
Pepper to taste
1 tbsp parsley, finely chopped

Procedure:In a large nonstick pan over medium heat, add olive oil and canned tuna with its sauce.
Add in the lemon juice onto mixture then add the rice. Mix everything well until rice is heated through. Add in next the cashew nuts, lemon zest, salt and pepper to taste, and also the parsley. Mix well and serve hot.

(Serves 2-3.)

Ingredients: 1 can of Gold Seas Tuna Chunks in Herb and Garlic 185g
1/2 cup flour
Japanese breadcrumbs (to coat nuggets)
Salt to taste
Dip: ketchup and mayonnaise

Procedure: Drain 1 can of Gold Seas Tuna Chunks in Herb and Garlic.
Transfer to a mixing bowl and break the tuna chunks with a fork.
Mix 1/2 cup of flour and season with salt.
Mold into nuggets.
Generously coat nuggets with breadcrumbs.
Bake or air fry for 10-15mins until slightly brown.
Arrange in bento box with rice, vegetables and fruit.

(Serves: 8 medium sized nuggets.)

Ingredients: 1 pack tortilla wrap
1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil
2 pcs small tomatoes (diced)
1 pc red onion (diced)
1 pc green bell pepper (diced)
2 tbsp light mayonnaise
2 cups mozzarella
Salt
Pepper

Procedure:1. In a bowl, combine the tuna, tomatoes, onion, bell pepper, mayonnaise, and mozzarella.
2. Add salt and pepper to taste.
3. Spread the tuna mixture on the tortilla wrap. Fold in half.
4. In a non-stick skillet, cook the quesadilla until lightly brown on both sides and the cheese has melted.

GOLDEN TIP: Bake these quesadillas for 10-15 minutes at 175 degrees Celsius instead. You can use the bake time to clean up instead.

Yield: 2
Prep Time: 15 mins
Cooking Time: 15 mins

Ingredients:1 185g can Gold Seas Tuna Chunks in Mild Indian Curry
1 piece small sized white onion (chopped)
2 cloves garlic (minced)
2 tbsp oil
Shawarma Wrap Ingredients:
1 pack store bought whole wheat tortilla
1 piece medium sized white onion (chopped)
1 piece medium sized red tomatoes (chopped)
Garlic Yogurt Sauce Ingredients:
1 small tub plain yogurt
1 clove garlic (grated)
1/8 tsp salt
1/8 tsp ground pepper

Procedure:1. Heat the oil in a pan.
2. Place onion in the pan and cook until caramelized.
3. Add in garlic and saute until fragrant.
4. Mix the can of curry tuna and simmer for 3 mins. Set aside.
5. In a bowl, mix together all the garlic yogurt sauce ingredient. Set aside.
6. Heat tortilla wrap over open flame. Prepare to assemble.
7. Place 2 tbsp. of the tuna shawarma filling on the heated tortilla.
8. Add some chopped onions and tomatoes.
9. Drizzle with the garlic yogurt sauce.
10. Roll into a tight wrap. Enjoy while warm!
GOLDEN TIP: Make this even yummier by adding some cheese sauce!

Yield: 4
Prep Time: 15 mins
Cooking Time: 15 mins

Ingredients:For the dressing:
1/4 cup balsamic vinegar
1 tbsp mustard
2-3 tbsp honey
salt to taste
pepper to taste
1 pc shallot, finely chopped
1 cup olive oil
For the Salad:
1 pack assorted salad greens mix
1-185g can Gold Seas Yellowfin Tuna Chunks in Springwater, drained
2 pc hard boiled eggs, cut into slices
2 pc ripe tomatoes, cut into wedges
1/2 cup black olives, sliced

Procedure:To make the dressing, combine all ingredients except olive oil in a bowl. Whisk vigorously while slowly drizzling the olive oil to the mixture. Place the dressing in a container then place in the ref to chill.
In a salad bowl, simply combine all salad ingredients together and chill in the ref for 15-30 minutes before serving. You have the option to drizzle the dressing onto the salad or serve the dressing on the side.
Serve Cold.

Serves 2-3

Ingredients:4 pcs taco shell cups
2 – 185g can Gold Seas Yellowfin Tuna Chunks in Springwater, drained
1 cup iceberg lettuce, shredded
1 cup cheddar cheese, grated
1 cup store bought tomato salsa

Procedure:To assemble, place the taco shell cups in a chopping board.
Divide equally into the taco cups the tuna chunks, lettuce, cheese, and salsa.
Serve immediately once taco has been assembled.

Serves 4

Ingredients:1-185 gram can Gold Seas Yellowfin Tuna Chunks in Olive Oil with Chili, drained
1/4 cup store bought hickory and brown sugar bbq sauce
Pinch of onion powder
Pinch of garlic powder
6 pcs small pandesal, halved
Lettuce leaves, washed and portioned

Procedure:In a bowl, combine the tuna, barbecue sauce, onion and garlic powder. Mix well.
To assemble the sliders, place some lettuce onto the base of each pandesal and equally divide the tuna mixture. Heat the sliders in the oven toaster then serve together with a side of chips.

Serves 2-3

Ingredients:1/4 cup butter
4 cloves garlic, minced
1 pc small white onion, diced
1 pc small red bell pepper, diced
1 pc small green bell, pepper, diced ,
1/2 cup tomato sauce
2 – 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil with Chili, drained
2 cups cooked rice
1/2 tsp Spanish paprika
salt to taste
pepper to taste
1/4 cup green peas

Procedure:In a pan on moderate heat, add in butter and sauté the garlic and onions.
Add in the red and green and bell peppers and cook until slightly softened.
Add in tomato sauce and tuna chunks. Let boil to cook the tomato sauce.
Add in the cooked rice and toss well until well incorporated.
Season with Spanish paprika, salt, and pepper.
Lastly add in the green peas to the rice and toss.

Serves 3-4

Ingredients:2 tbsp olive oil
1 head garlic, peeled and thinly sliced
1 pc canned anchovy, crushed into a smooth paste
1/2 cup cherry tomatoes, halved
1/4 cup parmesan cheese
1-185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil with Chili
salt to taste
ground black pepper to taste
200 g cooked spaghetti noodles
chopped parsley for garnish

Procedure:In a medium pan over medium heat, add in olive oil.
Add in the garlic and sauté. Be careful not to burn the garlic. Next, add in the anchovy paste and cherry tomatoes. Cook everything until the skin of the tomatoes gets wrinkled.
Add in the cheese and tuna chunks. Mix until heated through. Season with salt and pepper to taste.
Tossed in the past noodles onto the mixture and add in the parsley. Toss well.

Serves 2