Yellowfin Tuna Chunks In Springwater

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 Yellowfin Tuna Chunks in Springwater
2. 1 green mango (julienned)
3. 5 pcs thai basil leaves (chopped finely)
4. 4 cups red cabbage (shredded)
5. ½ cup carrots (shredded)

1. 2 tbsp fish sauce
2. 2 tbsp lime juice
3. ½ tbsp. brown sugar
4. 1 pc red chili

1. ¼ cup peanuts (crushed)

1. 1 185g can Gold Seas Yellowfin Tuna Chunks in Springwater
2. ¼ cup sour cream
3. ¼ cup cream cheese
4. 2 large potatoes (peeled and largely grated)
5. 2 tbsp cooking oil.
6. Salt
7. Pepper
8. Chopped Spring Onions (garnish)

1. In a bowl, combine the tuna, sour cream, and cream cheese. Refrigerate.
2. In a separate bowl, add salt and pepper to the grated potatoes.
3. Heat cooking oil in a round skillet.
4. Drop a handful of the grated potatoes on the skillet and form it into rounds.
5. Cook until both sides are golden.
6. Using an ice cream scoop, scoop the tuna mixture and top it on the potato pancakes.
7. Garnish with spring onions.

Ingredients:For the dressing:
1/4 cup balsamic vinegar
1 tbsp mustard
2-3 tbsp honey
salt to taste
pepper to taste
1 pc shallot, finely chopped
1 cup olive oil
For the Salad:
1 pack assorted salad greens mix
1-185g can Gold Seas Yellowfin Tuna Chunks in Springwater, drained
2 pc hard boiled eggs, cut into slices
2 pc ripe tomatoes, cut into wedges
1/2 cup black olives, sliced

Procedure:To make the dressing, combine all ingredients except olive oil in a bowl. Whisk vigorously while slowly drizzling the olive oil to the mixture. Place the dressing in a container then place in the ref to chill.
In a salad bowl, simply combine all salad ingredients together and chill in the ref for 15-30 minutes before serving. You have the option to drizzle the dressing onto the salad or serve the dressing on the side.
Serve Cold.

Serves 2-3

Ingredients:1-185 gram can Gold Seas Yellowfin Tuna Chunks in Springwater, drain
1/2 pc of red onion, finely chopped
Pinch ofsalt
Pinch of pepper
Pinch of sugar
1 pc egg, beaten
8-10 pcs spring roll or Iumpia wrapper
Oil for deep-frying

For the dipping sauce:
1/4 cup fish sauce (patis)
1 tbsp calamansi or lime juice
1/3 cup water
1/4 cup brown sugar
1 tsp cilantro leaves, finely chopped

Procedure:In a bowl, combine the tuna, red onion, egg, and seasonings. Mix well.
Layer a sheet of spring roll wrapper onto a clean chopping board and scoop about a tablespoon worth of tuna filling onto the wrapper. Roll the wrapper and seal the sides and ends with water. Repeat these steps until all the filling and wrapper has been used. Freeze spring rolls for 30 minutes to an hour inside the freezer to set.
For the dipping sauce, simply combine all the ingredients and mix well until the brown sugar has completely dissolved.
Heat the oil for frying.
Deep-fry spring rolls until golden brown and crispy. Serve with the dipping sauce.

Makes 8-10 piecesServes 2-3

Ingredients:4 pcs taco shell cups
2 – 185g can Gold Seas Yellowfin Tuna Chunks in Springwater, drained
1 cup iceberg lettuce, shredded
1 cup cheddar cheese, grated
1 cup store bought tomato salsa

Procedure:To assemble, place the taco shell cups in a chopping board.
Divide equally into the taco cups the tuna chunks, lettuce, cheese, and salsa.
Serve immediately once taco has been assembled.

Serves 4