Gold Seas tuna chunk sent me some food recipes. Im posting it here in my blog for you to try the different kinds of dish using the different gourmet flavor of Gold Seas Tuna Chunk.
Feel free to message me via the comments if you have tried one of the recipe.
Thanks and happy eating!
Chunky Tuna Cheese Casserole
Ingredients: 1. 1 185g can Gold Seas Yellowfin Tuna Chunks in Olive Oil, drained
2. 200g cooked penne pasta
3. ½ can condensed cream of mushroom soup
4. ½ cup quick-melt cheese, grated
5. 1 tbsp Japanese breadcrumbs
6. Pepper to taste
7. Chopped parsley for garnish
Procedure:
1. Preheat oven to 350-375F
2. 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.
3. Bake the casserole dish inside the oven for 15-20 minutes or until the cheese has melted and turns golden brown in color.
4. 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 and place the heat setting on the top only. Same procedure.
Herbed Tuna Salpicao
Ingredients: 1. 2 tbsp olive oil
2. 1 head garlic, finely chopped
3. 1 pc small green bell pepper, seeded and chopped
4. 1 pc small red bell pepper, seeded and chopped
5. 1 tbsp Worcestershire sauce
6. 1 tsp Spanish paprika
7. 1 185g can Gold Seas Tuna Chunks in Herb and Garlic
8. Salt to taste
9. Pepper to taste
Procedure:
1. 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.
2. Add in the Worcestershire sauce, paprika, tuna chunks, and mix well. Season with salt and pepper if desired.
(Serves 2.)
Tuna Nicoise Salad with Honey Balsamic Dressing
Ingredients: For the dressing:
1. ¼ cup balsamic vinegar
2. 1 tbsp mustard
3. 2-3 tbsp honey
4. Salt to taste
5. Pepper to taste
6. 1 pc shallots, finely chopped
7. 1 cup olive oil
For the Salad:
1. 1 pack assorted salad greens mix
2. 1 185g can Gold Seas Yellowfin Tuna Chunks in Springwater, drained
3. 2 pc hard boiled eggs, cut into slices
4. 2 pc ripe tomatoes, cut into wedges
5. ½ cup black olives, sliced
Procedure:
1. 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.
2. 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.
3. Serve Cold.
(Serves 2 - 3.)
Tuna with Lemon and Nut Rice Pilaf
Ingredients: 1. 2-3 tbsp olive oil
2. 1-185g can Gold Seas Tuna Chunks in Lemon and Pepper
3. 1 tbsp lemon juice
4. 2 cups leftover cooked rice
5. 30 g roasted cashew nuts, chopped
6. zest of 1 lemon
7. Salt to taste
8. Pepper to taste
9. 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.)
Tuna Curry ala King
Ingredients: 1. 2 tbsp vegetable oil
2. 1 tbsp white onions, finely chopped
3. 1 pc small carrot, cut into small cubes
4. 1 pc small potato, cut into small cubes
5. 1-185g can Gold Seas Tuna Chunks in Mild Indian Curry
6. ¼ cup water
7. ½ cup all purpose cream
8. Salt – optional
9. 1 bag store-bought crostinis or crackers
Procedure:
1. In pan over medium heat, add oil and sauté the onions. Add in next the carrot and potato. Add in next the tuna chunks together with its sauce and the water. Bring the mixture to a boil then back to a simmer. Simmer until the carrot and potato are both tender.
2. Lastly add in the cream and simmer until done. Season with salt if necessary.
3. Place curry into a bowl and serve with crackers or crostinis.
(Serves 2 - 3.)
Tuna Tacos
Ingredients:
1. 4 pcs taco shell cups
2. 2 – 185g can Gold Seas Tuna Chunks in Springwater, drained
3. 1 cup iceberg lettuce, shredded
4. 1 cup cheddar cheese, grated
5. 1 cup store bought tomato salsa
Procedure:
1. To assemble, place the taco shell cups in a chopping board.
2. Divide equally into the taco cups the tuna chunks, lettuce, cheese, and salsa.
3. Serve immediately once taco has been assembled.
(Serves 4.)
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