Tuna Chunks In Herb & Garlic

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. 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 medium red onion, thinly sliced
2. 1 medium cucumber, thinly sliced
3. 1 large red bell pepper, cubed
4. 1 cup red cherry tomatoes, halved
5. ½ cup pitted black olives, halved
6. ½ cup whole kernel corn
7. 3 tablespoons capers
8. 1 185g Gold Seas Tuna Chunks in Herb and Garlic
9. 1 large lettuce, chopped
10. ½ cup fresh basil leaves

1. ½ cup olive oil
2. 6 tablespoons lemon juice
3. 4 teaspoons grated lemon zest
4. 2 cloves garlic, grated
5. 2 teaspoons honey
6. Salt and pepper to taste

1. Prepare the dressing. Combine all ingredients in a small jar, cover with lid, and shake until ingredients are well blended and creamy. Refrigerate until ready to use.
2. Combine and toss salad ingredients together in a large bowl.
3. Divide and transfer among individual plates and serve with lemon dressing.

1. 1 pack store bought puffed pastry
2. 1 185g can Gold Seas Tuna Chunks in Herb and Garlic
3. 6 eggs
4. 1 medium sized onion (diced)
5. 1 cup button mushroom (sliced)
6. ½ cup mozzarella
7. ¼ cup sour cream
8. ¼ milk
9. 2 tbsp mustard
10. Salt
11. Pepper

1. 1 185g can Gold Seas Tuna Chunks in Herb and Garlic
2. 1 cup cabbage (diced finely)
3. ½ cup white onion (diced finely)
4. 1 clove garlic minced
5. ½ cup mozzarella
6. 1 tbsp sesame oil
7. 1 pack small round wanton wrapper
8. Salt
9. Pepper
10. 2 tbsp. cooking oil
11. ¼ cup water

1. 1 tsp ginger (sliced thinly)
2. 3 tbsp rice vinegar
3. 2 tbsp light soy sauce

1. 1 can Gold Seas Tuna Chunks in Tuna Herb and Garlic 185g
2. 2 cups milk
3. 2 tbsp butter
4. 2 tbsp flour
5. 2 cups cheddar cheese (grated)
6. 1 cup queso de bola (grated)
7. ¼ cup basil chopped
8. 500g Penne Ziti Pasta
9. Salt
10. Pepper

1. Heat oven to 325 degrees F.
2. Cook pasta according to instructions on packaging. Set aside
3. In a saucepan, melt butter and cook flour in it.
4. Add milk and simmer until thick.
5. Mix in tuna and add 1 ½ cup of cheddar cheese.
6. Simmer until cheese has melted add basil.
7. Add salt and pepper to taste.
8. In a baking dish, place rigatoni and pour in the sauce.
9. Sprinkle with the remaining cheddar cheese and queso de bola.
10. Bake for 10 mins or until the cheese has melted.

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:For the mango salsa:
2 pcs ripe mangoes, cut into cubes
1/2 pc white onion, chopped
1 tsp cilantro leaves, finely chopped
1 tbsp olive oil

Procedure:To make the mango salsa, simply combine all ingredients in a bowl. Chill well before serving.

Ingredients:For the tuna cakes:
2 – 185 g can Gold Seas Tuna Chunks in Herb and Garlic, drained
3/4 cup all-purpose flour
1 pc egg
2-3 cups fine breadcrumbs
oil for pan-frying

Procedure:In a bowl, combine the tuna, flour and egg. Mix well and then chill for 10 minutes.
Once chilled, shape the mixture into burger-like patties and coat them properly with fine breadcrumbs.
Heat oil in a pan and panfry the patties until golden brown. Make sure the oil temperature is not too high to avoid the exterior from getting burned while the inside is still raw.
Drain the patties in paper towel to remove excess oil.
Serves patties with chilled mango salsa.

Makes 8 patties

Ingredients:2 tbsp olive Oil
1 head garlic, finely chopped
1 pc small green bell pepper, seeded and chopped
1 pc small red bell pepper, seeded and chopped
1 tbsp Worcestershire sauce
1 tsp Spanish paprika
1-185g can Gold Seas Tuna Chunks in Herb and Garlic
salt to taste
pepper to taste

Procedure:A In a pan over medium heat, add in olive oil and sauté the garlic and the green and red bell peppers. Continue sautéing until the bell peppers are soft.

Add in the Worcestershire sauce, paprika, tuna chunks, and mix well. Season with salt and pepper if desired.

Serves 2