Kid-Friendly

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. 3 cloves garlic, minced
2. 1 medium white onion, finely diced
3. 2 medium red tomatoes, cubed
4. ¼ cup butter
5. 1 185g Gold Seas Tuna Chunks in Herb and Garlic
6. 1 250g sweet-style spaghetti sauce
7. 2 cups (225g) grated quickmelt cheese, divided
8. 2 ½ cups elbow macaroni, cooked
9. 1 cup drained whole kernel corn (canned)
10. 2 tablespoons chopped parsley

1. Sauté garlic, onion, and tomatoes in butter until soft.
2. Add Gold Seas Yellowfin Tuna Chunks in Herb and garlic and spaghetti sauce. Simmer for 3 minutes.
3. Stir in 1 ½ cups cheese and macaroni until cheese is melted. Transfer to a baking dish and top with corn, remaining cheese, and parsley.
4. Heat in the oven at 425° F for 5-8 minutes until cheese is melted. Serve.

1. 2 185g Gold Seas Yellowfin Tuna Chunks in Olive Oil, drained
2. 1 medium onion, diced
3. ¼ cup diced celery
4. ¼ cup diced red bell pepper
5. ¼ cup mayonnaise
6. 1 teaspoon liquid seasoning
7. 1 large egg
8. 1 tablespoon flour
9. ¼ cup bread crumbs
10. Salt and pepper to taste
11. oil, for frying

1. 4 pieces burger buns, split
2. ¼ cup mayonnaise
3. ¼ cup tomato ketchup
4. 4 slices cheese
5. tomato slices and lettuce leaves

1. 1 185g Gold Seas Tuna Chunks in Herb and Garlic
2. 6 tablespoons crushed pineapple, drained
3. ¼ cup diced red bell pepper
4. ¼ bar cheddar cheese, grated
5. 2 tablespoons chopped spring onions
6. 12-15 pieces small lumpia wrapper
7. 2 cups vegetable oil

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

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. 1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil
2. 1 medium sized onion (chopped)
3. 1 tbsp taco seasoning mix
4. 1 can sweet style tomato sauce
5. 1 box taco shell
6. 1 bunch lettuce (shredded)
7. 1 cup grated cheddar cheese
8. 250 grams spaghetti
9. Salt
10. Pepper

1. Cook spaghetti according to packaging instructions.
2. In a saucepan, saute tuna, onion, and taco seasoning.
3. Mix sweet style tomato sauce. Add salt and pepper to taste.
4. Toss the spaghetti in the sauce.
5. Build the tacos by putting the spaghetti inside the shell.
6. Top with shredded lettuce and cheddar cheese.

1. 1 185g can Gold Seas Tuna Chunks in Lemon and Pepper
2. ¼ cup fine breadcrumbs
3. 1 medium sized egg
4. 2 tbsp chopped spring onions
5. 500 ml cooking oil
6. ¼ tsp Salt
7. ¼ Pepper
8. Sweet and Sour Sauce (optional)
9. Barbeque Sticks (optional)

1. In a large bowl, mix the tuna, breadcrumbs, egg, salt, pepper, and spring onion.
2. Once it is well combined, roll them into balls. Refrigerate.
3. Heat oil for deep frying.
4. Drop the balls one by one and cook until golden.
5. You may serve them skewered in a barbeque stick or as is.
6. Dip it in sweet and sour sauce or any of your favorite sauce.

1. 1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil
2. 2 cups grated mozzarella
3. 2 tbsp cornstarch
4. ½ cup flour
5. 1 cup panko breadcrumbs
6. 2 medium sized eggs (beaten)
7. ¼ tsp Salt
8. ¼ tsp Pepper
9. 500 ml cooking oil

1. In a bowl, mix together the tuna, mozzarella, and cornstarch.
2. Form the mixture into 8 small logs. Refrigerate for 30 mins.
3. Heat oil for deep frying.
4. Combine flour, salt, and pepper.
5. Dredge the log in the flour. Dip it into the egg, and coat with breadcrumbs.
6. Fry until golden brown and crispy.
7. Repeat until all logs are cooked.
8. Serve warm.

1. 1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil
2. 1 medium onion (chopped)
3. 1 tbsp garlic powder
4. 1 small can sliced mushroom
5. 1 tbsp cooking oil
6. 2 cups milk
7. 2 tbsp butter
8. 2 tbsp flour
9. 1 cup swiss cheese (grated)
10. Salt
11. Pepper
12. 4 Burger Buns
13. Basil (for garnish)

1. In a saute pan, heat the oil and cook the tuna, onions, and mushroom. Set aside.
2. Using the same pan, melt the butter and cook flour in it.
3. Mix in the milk and garlic powder. Add cheese and stir until melted and thick.
4. Combine the cheese mixture with the tuna mixture.
5. Add salt and pepper to taste.
6. Scoop a generous amount onto the burger bun.
7. Garnish with basil.