Tuna Chunks In Lemon & Pepper

1. 15 cloves garlic, unpeeled
2. 2 large white onions, quartered
3. 2 medium carrots, sliced
4. 3 large red bell pepper, cut into chunks
5. 3 medium eggplants, cubed
6. 10 medium red tomatoes, halved
7. 1 teaspoon paprika powder
8. ¼ cup olive oil, divided
9. Salt and pepper to taste

1. ½ cup olive oil
2. 3 tablespoons capers
3. 1 tablespoon tomato paste
4. 2 185g Gold Seas Tuna Chunks in Lemon and Pepper
5. ¼ cup chopped basil leaves
6. 2 teaspoons fish sauce
7. Salt and pepper to taste
8. 500 grams spaghetti noodles, cooked

1. To make the roasted vegetables, combine ingredients and spread in a large roasting pan. Roast in the oven at 425°F for 1 hour, stirring occasionally, until browned. Peel the garlic.
2. To make the sauce, heat olive oil in a pan over medium heat. Sauté capers and tomato paste for 2 minutes.
3. Add roasted vegetables, Gold Seas Tuna Chunks in Lemon and Pepper, and basil leaves. Cook for 3 minutes until just heated through. Season with fish sauce, salt, and pepper.
4. Toss in spaghetti noodles. Serve immediately.

1. 2 185g Gold Seas Tuna Chunks in Lemon and Pepper, drained
2. 1 medium red onion, diced
3. ½ cup diced celery
4. ½ cup diced red bell pepper
5. 1 cup drained pineapple tidbits
6. ¼ cup mayonnaise
7. ¼ cup sour cream
8. ¼ cup chopped walnuts
9. 1 tablespoon chopped cilantro
10. 2 medium ripe papayas, halved, seeds removed, and chilled

1. Combine all ingredients in a bowl except papayas.
2. Refrigerate for at least 2 hours.
3. Divide and scoop mixture among papaya halves and serve.

Ingredients:

1. 2 185g Gold Seas Tuna Chunks in Lemon and Pepper, drained
2. 1 small carrot, grated and liquid squeezed out
3. 1 small zucchini, grated and liquid squeezed out
4. 1 medium sweet potato, boiled and mashed
5. 2 teaspoons garlic powder
6. ¼ teaspoon iodized salt
7. ½ cup fine bread crumbs
8. 1 large egg
9. 2 cups oil, for frying

Procedure:

1. Mix all ingredients together except oil. Refrigerate for 1 hour.
2. Form mixture into 1-inch balls.
3. Deep-fry in hot oil until golden brown.
4. Serve with mayonnaise on the side.

Golden Tip: Squeezed out all moisture from zucchini to prevent the tuna veggie pops from being soggy.

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.

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:1-185 gram can Gold Seas Tuna Chunks in Lemon and Pepper
1/2 bar cream cheese
1/4 cup milk
2 tbsp spring onions, chopped
Lemon zest for garnish (optional)
Freshly cracked pepper for garnish (optional)
Assorted crackers and toast

Procedure:In a bowl, combine the tuna (including the liquid), cream cheese, milk, and spring onions. Mix well until smooth. Place in a serving container and chill for 15 to 20 minutes inside the chiller.
Before serving, top the dip with lemon zest and freshly cracked pepper. Serve together with your desired crackers or toast.

Serves 2-3

Ingredients:1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
1/2 pc white onion, finely chopped
1/2 cup fresh shiitake mushroom, finely chopped
1 – 185g can Gold Seas Tuna Chunks in Lemon and Pepper, drained
1/4 cup all purpose cream
1 tsp parsley, finely chopped
salt to taste
white pepper to taste
1 pc small baguette, sliced diagonally

Procedure:In a pan over medium heat, add in the olive oil and butter. Saute the garlic and onions until fragrant.
Add in the mushrooms and cook until softened. Add in the tuna chunks and mix well.
Add in the cream, parsley, salt and pepper and mix well.
To assemble, place filling onto baguette slices and.serve as appetizers.

Serves 2-3