Yellowfin Tuna Chunks In Olive Oil With Chili – Gold Seas Tuna Chunks
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Yellowfin Tuna Chunks In Olive Oil With Chili

Spicy Tuna and Corn Chowder

Yield: 4
Prep Time: 20 mins
Cooking Time: 30 mins
Ingredients:
  1. 1 tbsp unsalted butter
  2. 1 tbsp flour
  3. ½ cup onions (diced)
  4. ¼ cup celery (diced)
  5. ¼ cup carrots (diced)
  6. ¼ cup potatoes (diced)
  7. ½ can corn kernels
  8. 1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil with Chili
  9. 1 cup low sodium chicken broth
  10. 1 cup milk
  11. ½ cup cream
  12. Salt
  13. Pepper
Garnish:
  1. Parsley (chopped)
Procedure:
1. Melt butter in a casserole. Add flour and mix until cooked through.
2. Saute onions and celery. Add carrots and potatoes and cook for about 3 mins.
3. Add corn kernels and can of tuna. Mix well.
4. Pour the chicken broth and milk. Simmer for 5 mins.
5. Pour cream and mix. Simmer until heated through.
6. Add salt and pepper to taste.
7. Garnish with parsley and serve warm.
GOLDEN TIP: If you can’t handle the heat, use Gold Seas Yellowfin Tuna Chunks in Olive Oil instead.

Spicy Tuna Noodle Soup

Ingredients:2 cups low sodium chicken broth
2 tbsp soy sauce
2 tbsp ginger (julienned)
2 tbsp. miso paste
1 tsp. thai chili flakes
1 185g can Gold Seas Yellowfin Tuna Chunks in Olive oil with chili
1 pre-cooked noodles
Salt
Pepper

Toppings:
1. 1 green onion (julienned)
2. 1 medium sized carrots (julienned)
3. Cilantro
4. Chili Flakes

Procedure:1. Saute tuna with ginger, miso paste, and chili flakes.
2. Add soy sauce and chicken broth
3. Simmer for 10 mins and add in noodles.
4. Add salt and pepper to taste.
5. Serve hot in a bowl topped with the green onion, carrots, cilantro, and extra chili flakes.


GOLDEN TIP: Make this creamy by adding a splash of cream and ¼ tsp of flour.

Yield: 4
Prep Time: 15 mins
Cooking Time: 20 mins

Spicy Tuna Barbecue Sliders

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

Spicy Tuna Jambalaya

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

Spicy Tuna Pasta Aglio Olio

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