Yellowfin Tuna Chunks In Olive Oil

1. 3 cloves garlic, crushed
2. 1 medium red onion, finely diced
3. 2 tablespoons vegetable oil
4. ¼ cup bottled bagoong guisado
5. 2 185g Gold Seas Yellowfin Tuna Chunks in Olive Oil
6. 6 cups cooked rice
7. Salt and pepper to taste

1. ½ cup diced green mango
2. 1 cup diced tomatoes
3. 1 medium red onion, thinly sliced
4. 1 tbsp chopped cilantro
5. 1 teaspoon white sugar
6. salt and pepper to taste

1. Make the green mango salsa: Combine all ingredients in a bowl. Refrigerate until ready to use.
2. Make the tuna-bagoong rice: Sauté garlic and onion in oil until fragrant. Add bagoong guisado and Gold Seas Yellowfin Tuna Chunks in Olive Oil. Sauté for 2 minutes.
3. Stir in rice and season with salt and pepper. Toss for 3 minutes until heated through.
4. Serve tuna bagoong rice with green mango salsa.

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 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.

Ingredients: 1 pack tortilla wrap
1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil
2 pcs small tomatoes (diced)
1 pc red onion (diced)
1 pc green bell pepper (diced)
2 tbsp light mayonnaise
2 cups mozzarella
Salt
Pepper

Procedure:1. In a bowl, combine the tuna, tomatoes, onion, bell pepper, mayonnaise, and mozzarella.
2. Add salt and pepper to taste.
3. Spread the tuna mixture on the tortilla wrap. Fold in half.
4. In a non-stick skillet, cook the quesadilla until lightly brown on both sides and the cheese has melted.

GOLDEN TIP: Bake these quesadillas for 10-15 minutes at 175 degrees Celsius instead. You can use the bake time to clean up instead.

Yield: 2
Prep Time: 15 mins
Cooking Time: 15 mins

Ingredients:1-185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil, drained
200g cooked penne pasta
1/2 can condensed cream of mushroom soup
ground black pepper to taste
1/2 cup quickmelt cheese, grated
1 tbsp Japanese breadcrumbs
chopped parsley for garnish

Procedure: Preheat oven to 350-375F
In a bowl, combine the tuna, pasta, canned mushroom soup, and pepper to taste. Mix everything well then place in an oven-proof casserole dish. Top the mixture with cheese and breadcrumbs.
Bake the casserole dish inside the oven for 15-20 minutes or until the cheese has melted and turns golden brown in color.
Sprinkle some chopped parsley on top before serving.

Serves 2
Golden Tip:If you don’t have an oven, you can use your regular oven toaster. Just set it on high heat and place the heat setting on the top only. Same procedure.

Ingredients:1-185 gram can Gold Seas Yellowfin Tuna Chunks in Olive Oil, drained
2 cups cooked shell pasta
1 cup store bought cheese spread
1/2 cup quickmelt cheese, grated
1/2 cup milk
chopped parsley for garnish

Procedure:In a bowl, combine the tuna and pasta.
Combine cheese spread, quick melt cheese, and milk in a saucepan over medium heat. Stir until cheese has melted and has slightly thickened.
Pour the cheese sauce onto the tuna and pasta mixture. Mix well then transfer in a serving ware. Garnish with parsley on top.

Serves 2-3

Ingredients:2 tbsp vegetable oil
1/8 cup fresh ginger, peeled and sliced
1/2 cup onion leeks, sliced
1/4 cup Japanese soy sauce
1/4 cup brown sugar
2 tbsp mirin
dash of sesame oil
2 – 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil, drained
4 tbsp cornstarch, mixed with
2 tbsp water
pinch of toasted sesame seeds

Procedure:In a pan over moderate heat, add in oil and sauté ginger and leeks until fragrant.
While the vegetables are being sautéed, combine soy sauce, brown sugar, mirin, and sesame oil in a bowl. Mix well.
Add the drained tuna chunks into the pan and mix well with the vegetables.
Add in the soy sauce mixture into the pan. Bring to a boil then simmer.
To thicken, combine cornstarch and water in a small bowl then pour into the mixture.
Place in a serving container and garnish with sesame seeds on top.

Serves 3-4