Tuna Chunks In Mild Indian Curry

Ingredients:

1 185g Gold Seas Tuna Chunks in Mild Indian Curry, drained
1 200g cheddar cheese, grated
¼ cup unsalted butter, softened
3 tablespoons condensed milk
2 tablespoons diced red pimiento
2 tablespoons chopped spring onions
8 large flour tortillas

Procedure:

1. Combine all ingredients except tortillas. Refrigerate until ready to use.
2. Heat tortilla on a frying pan and place on a plate.
3. Spread thin layer of tuna mixture on each tortilla.
4. Layer two tortillas at a time, roll up, and secure with tooth pick. Cut into 1” slices and serve.

Golden Tip: For easy slicing, wrap each tortilla roll with plastic wrap and place in the freezer until firm. Slice and serve.

1. 1 185g Gold Seas Tuna Chunks in Mild Indian Curry
2. 1 small potato, boiled and diced
3. 2 tablespoons chopped spring onions
4. 8 slices white bread
5. ½ bar cheddar cheese, grated
6. 2 medium eggs, beaten
7. 1 ½ cups panko bread crumbs
8. Vegetable oil, for deep frying

1. Combine Gold Seas Tuna Chunks in Mild Indian Curry, potato, and spring onions.
2. Using a rolling in, flatten out bread slices.
3. Top each bread slice with tuna mixture and cheese. Brush edges with egg, then fold to form a triangle. Pinch edges to seal.
4. Dip the triangles in egg and cover with bread crumbs. Let sit for 5 minutes before frying.
5. Deep-fry in batches until golden brown. Serve.

1. 4 cups cooked brown rice
2. 1 ½ cups red cherry tomatoes, halved
3. 1 large red bell pepper, julienned
4. 1 large yellow bell pepper, julienned
5. 1 large carrot, julienned
6. 1 large cucumber, sliced
7. 1 medium lettuce, chopped
8. 2 185g Gold Seas Tuna Chunks in Mild Indian Curry
9. ½ cup chopped cilantro leaves
10. ½ cup toasted cashew nuts

1. 2 large ripe mangoes, cubed
2. 2 tablespoons lemon juice
3. 1 teaspoon grated lemon zest
4. 2 tablespoons honey
5. ½ cup olive oil
6. Salt to taste

1. Prepare the mango sauce. Combine all ingredients in a blender and process until smooth and creamy. Refrigerate until ready to use.
2. Divide and arrange tuna vegetable bowl ingredients among 5 individual bowls.
3. Top each bowl generously with mango sauce. Serve immediately.

Golden Tip: When cilantro is unavailable, try fresh basil or mint leaves.

1. 2 large potatoes (cut into batonnet)
2. ½ liter cooking oil

1. 1 tbsp. unsalted butter
2. 1 tbsp. flour
3. 1 185g can Gold Seas Tuna Chunks in Mild Indian Curry
4. ½ cup milk
5. Salt
6. Pepper

1. Cottage Cheese
2. Parsley

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:1 cup potatoes, boiled and mashed
1 – 185g can Gold Seas Tuna Chunks in Mild Indian Curry, drained
salt to taste
pepper to taste
1 cup all-purpose flour
1 pc egg, beaten
1 cup Japanese breadcrumbs
oil for deep-frying
1 cup plain yogurt
1/4 cup mayonnaise
1 tsp sugar

Procedure:In a bowl, combine the potatoes, tuna, and seasonings. Mix well and form them into round shaped balls.
To bread these balls, simply coat them first in flour, then dip into the egg, then lastly coat with Japanese breadcrumbs.
Repeat these steps for all croquettes.
Place ready made croquettes in the freezer to set, about 30-45 minutes.
Heat the oil for deep-frying. Fry the croquettes in batches and cook until golden brown in color.
To make the yogurt dip, simple combine yogurt, mayonnaise, and sugar.
Serve together.

Makes 20 pieces of croquettes

Ingredients:2 tbsp vegetable oil
1 tbsp white onions, finely chopped if
1 pc small carrot, cut into small cubes
1 pc small potato, cut into small cubes
1-185g can Gold Seas Tuna Chunks in Mild Indian Curry
1/4 cup water
1/2 Cup all purpose cream
salt (optional)
1 bag store bought crostinis or crackers

Procedure: In pan over medium heat, add oil and sauté the onions. Add in next the carrot and potato. Add in next the tuna chunks together with its sauce and the water. Bring the mixture to a boil then back to a simmer. Simmer until the carrot and potato are both tender.
Lastly add in the cream and simmer until done. Season with salt if necessary.
Place curry into a bowl and serve with crackers or crostinis.

Serves 2-3

Ingredients:2 tbsp olive oil
1 pc small white onion, chopped
1 pc small red bell pepper, chopped
1-185 gram can Gold Seas Tuna Chunks in Mild Indian Curry
4 tbsp olive oil or butter
4 pcs eggs, beaten
Chopped spring onions for garnish

Procedure:In a pan over medium heat, add the olive oil and sauté the onion and bell pepper until translucent. Add in the tuna together with its liquid. Cook until done. Transfer into a bowl and set aside.
In a small nonstick pan, add 2 tbsp of olive oil or butter. Bring the heat to low then add in 2 beaten eggs and cook until a crepe like shape is formed. When the eggs are almost done, add in half of the tuna filling on the half part of the omelet then fold the other side. Slowly slide the omelet onto a plate then garnish with spring onions on top.
Clean the nonstick pan with paper towel and repeat these steps by using the remaining ingredients to make a second omelette. Serve immediately.

Makes 2 omeletServes 2-4