TUNA RECIPES

TUNA RECIPES

MAIN

CREAMY TUNA AND MUSHROOM PASTA

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp minced onion
1/2 cup sliced button mushrooms
1 (298 g) can cream of mushroom soup
2 cups MAGNOLIA FRESH MILK
1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL
1 tbsp chopped dill leaves (optional)
1/4 kg spaghetti noodles, cooked according to package directions

Procedure:

  1. In a saucepan over medium heat, melt butter and sauté onion and mushrooms.
  2. Add cream of mushroom and milk. Mix until lump free and cook for 5 minutes.
  3. Stir in tuna and dill, and simmer until sauce thickens, stirring occasionally.
  4. Toss pasta into the sauce.  

Makes 6 servings. 

Yield: 6 cups

Tip/s:  

  • Substitute dill leaves with chopped parsley or basil leaves.
  • Add sliced black olives for flavor boost.

TUNA AGLIO OLIO PASTA

Ingredients:

1/2 cup olive oil
1/2 cup chopped garlic
200 g cherry tomatoes
2 (185 g each) cans SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL
200 g squid ink spaghetti noodles, precooked according to package directions
200 g spaghetti noodles, cooked according to package directions
2 tbsp chili flakes
1/4 cup Parmesan cheese

Procedure:

  1. Heat oil in a hot pan, then sauté garlic, tomatoes, and tuna over medium heat.
  2. Toss in both kinds of pasta. Add chili flakes and Parmesan cheese. Mix well.  

Makes 5 servings.

Yield: 5 cups      

TUNA CAESAR PASTA SALAD

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL, drained
1/4 kg penne noodles, cooked according to package directions
1/2 cup store-bought Caesar salad dressing
1 (100 g) head Romaine lettuce, leaves rinsed and pat-dried
2 pc tomatoes, sliced
1/2 cup store-bought croutons
1/4 cup shaved or grated Parmesan Cheese

Procedure:

  1. Mix together tuna, noodles and Caesar dressing.
  2. In a salad bowl, toss lettuce with tuna mixture. Garnish with tomatoes, croutons, and cheese. 

Makes 6 servings.

Yield: 6 cups 

Tip: 

  • Use dried pasta instead of fresh pasta for pasta salads. Dried pasta keeps better when stored with dressings.
  • Choose tubular and spiral shapes like penne and fusilli. Shapes with little folds and pockets trap and hold dressing well.
  • Pasta salads can be prepared in advance, which help allow flavours to blend. It can be kept in mason jars or containers with lids.

TUNA POKE BOWL

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1/4 cup store-bought teriyaki sauce
2 cups brown or red rice, cooked according to package direction

Salsa

1 (200 g) pc yellow mango, diced
1 (100 g) pc tomato, diced
1 (30 g) pc shallot, chopped
1 tsp vinegar
1/4 cup purple cabbage, thinly sliced (optional)

Procedure:

  1. Heat tuna with teriyaki sauce. Set aside.
  2. For the salsa, mix together mango, tomato, shallots, and vinegar.
  3. Fill 2 bowls with a cup each of rice. Top each with half portion of tuna and salsa. Garnish with cabbage.

Makes 2 servings.

Yield: 2 cups 

TUNA RECIPES

ACCOMPANIMENT

EASY TUNA TACOS

Ingredients:

1/3 cup MAGNOLIA REAL MAYONNAISE
2 tsp chopped garlic
6 pc small flour tortillas or pita bread, lightly warmed or toasted
1/2 cup shredded lettuce leaves
1/2 cup sliced cucumber
1 (100 g) pc tomato, sliced
1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL, drained

Procedure:

  1. To make garlic sauce, mix mayonnaise and garlic then set aside.   
  2. In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.   
  3. Fold tortilla to secure filling.                                               

Makes 6 servings. 

Tip/s: 

  • Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
  • To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in paper towel, then wrap in aluminium foil and bake at 300°F about 10 minutes and (3) cover tortillas with damp paper towel and microwave for 1 minute.
  • Buy salad greens that are bright in color, leaves crisp, free of blemishes and smell fresh.

 

FRESH SPRING ROLLS WITH TUNA

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA IN WATER, drained
3 tbsp Hoisin sauce
5 pc rice paper wrappers
1 (100 g) pc cucumber, sliced into thin strips
1 (80 g) pc carrot, sliced into thin strips
5 sprigs cilantro or basil
1 cup shredded lettuce leaves
2 tbsp MAGNOLIA REAL MAYONNAISE

Procedure:

  1. Mix tuna and 2 tablespoons of hoisin sauce together. Set aside.
  2. Fill a shallow bowl with warm water. Dip rice paper carefully until it softens.
  3. Lay rice paper on a flat surface and while soft, quickly place 1 to 2 tablespoons of tuna in the center, then add several pieces of cucumber strips, carrot strips, cilantro, and shredded lettuce.
  4. Fold the sides of the wrapper inwards, then tightly roll. Repeat with the remaining ingredients.
  5. To make hoisin sauce, mix together remaining hoisin and mayonnaise. Serve with the spring rolls. 

Makes 5 servings.

Tip/s: 

  • Use a combination of fresh vegetables and herbs in making the rolls such as  cucumber, red radish, bean sprouts, bell peppers, zucchini, shredded cabbage, leeks, and mint leaves.
  • Do not over soak rice papers in water as it will become soggy and sticky.
  • Space assembled spring rolls apart to prevent from sticking to each other. 
  • Hoisin from scratch (about 1/2 cup): 1/4 cup soy sauce, 2 tbsp peanut butter or black bean paste, 1 tbsp brown sugar, honey or molasses, 2 tsp rice wine or white wine vinegar, 2 tsp sesame oil, 1 clove garlic minced or 1/8 tsp garlic powder, 1/8 tsp ground black pepper, 1 tsp hot sauce

TLT TUNA, LETTUCE & TOMATO SANDWICHES

Ingredients:

3 pc ciabatta or focaccia bread
3 tbsp MAGNOLIA REAL MAYONNAISE
3 pc lettuce leaves
1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1 (60 g) pc salad tomato, sliced
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED, melted

Procedure:

  1. Slice bread horizontally in the center. Spread mayonnaise on the inner side of the bread. On each bread, place a piece of lettuce, a third portion of the tuna, tomato slices, and cheese.
  2. Brush outer side of the sandwich with melted butter. Toast bread in a preheated Panini machine for 1 to 2 minutes or until pressed sandwich is golden brown. Serve hot.  

Makes 3 servings.

Tip/s:

  • If Panini press is unavailable, toast bread on a preheated pan and press with a lid.

TUNA AND CORN CHOWDER

Ingredients:

1/4 cup DARI CREME CLASSIC
1 (50 g) pc onion, chopped
1/4 cup celery
1/4 kg potatoes, cubed
1/2 cup corn kernels
2 cups chicken broth*
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (185 g) cans SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER
1/4 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. In a saucepot, melt margarine and sauté onion and celery
  2. Add potatoes and cook for about 5 minutes.
  3. Add corn and cook for another 5 minutes or until potato is tender.
  4. Pour in broth and cream. Stir and let simmer.
  5. Mix in tuna and cook until soup thickens.  Season with salt and pepper.

Makes 5 servings.

Yield: 5 cups

Tip/s: 

  • For a thicker consistency add roux to the chowder. Roux is combined equal parts of butter and flour.
  • To make roux: Melt butter over low heat and mix in flour until blond in color. Cool down. Add a few tablespoons to the soup and cook until desired consistency is achieved. 

TUNA BRUSCHETTA

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL
1 (30 g) pc onion, chopped
3 (100 g) pc tomatoes, chopped
6 pc basil leaves, chopped
1/4 cup capers
1/2 cup sliced black olives
1 tsp balsamic vinegar
2 tbsp olive oil
1 pc baguette, sliced 1/4 inch thick and lightly toasted

Procedure:

  1. Mix together tuna, onion, tomatoes, basil, capers, olives, vinegar and olive oil.
  2. Top each piece of bread with a scoop of the tuna mixture.

Makes 8 servings.

TUNA ONIGIRI (JAPANESE RICE BALLS)

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1/4 cup Japanese mayonnaise
5 cups sushi rice*
10 pc nori wrapper sheets, 1”x 4” in size
*Sushi rice – is steamed rice flavored with vinegar and sugar

Procedure:

  1. In a bowl, combine tuna and mayonnaise. Set aside.
  2. To make the onigiri, place 1/4 cup of rice on a surface covered with plastic wrap. Flatten rice then place 2 tablespoons of the tuna mixture in the center. Cover tuna with another 1/4 cup of rice. Form into a ball, and then shape into a triangle.
  3. Place onigiri at the center of a nori sheet. Fold sides to stick to the rice ball. Repeat procedure for the rest of the ingredients. 

Makes 10 servings.

Yield: 10 pc onigiri

TUNA SALAD NICOISE

Ingredients:

2 (185 g) cans SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1 (230 g) pack lettuce, pre-washed
3 pc MAGNOLIA BROWN EGGS, boiled, peeled, sliced into quarters
1/4 kg marble potatoes, boiled
1/4 cup French beans, blanched
3 pc tomatoes, sliced
1/4 cup pitted whole black olives
1/4 cup store-bought Italian or French dressing

Procedure:

  1. Arrange tuna, lettuce, eggs, potatoes, beans, tomatoes and olives in a salad bowl.
  2. Serve with salad dressing.

Makes 6 servings.

TUNA TOMATO MELT

Ingredients:

1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1 (20 g) pack LA PACITA SUPREME FLAKES, crushed
2 tbsp chopped basil
1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL, drained
1/3 cup MAGNOLIA REAL MAYONNAISE
1 tbsp mustard
2 tbsp chopped red onions
6 pc large salad tomatoes, hallowed out

Procedure:

  1. Combine cheese, crushed crackers, and basil.
  2. Add tuna, mayonnaise, mustard, and onion.  Mix well.
  3. Stuff each tomato with 1/3 cup of the tuna filling. 
  4. Bake in a preheated oven toaster set at 350ºF for 10 to 15 minutes or until cheese starts to brown.

Makes 6 servings. 

Tip/s: 

  • Use hallowed out vegetables such as large onions, bell peppers, zucchini, or eggplant as an alternative with the filling.
  • To level up filling, add black olives, mushrooms, and different herbs and spices.

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