Lenten Season is fast approaching. To some people, it is their time to rest from work and have a great respite while for others, it is a time to repent, reflect and refrain from their sinful food cravings.

Most of us refrain from eating meat and other dishes that we love like our favorite medium rare steak, pork chop, cakes, ice cream, etc. Though we are abstaining from these yummy treats, it doesn’t mean that we have to abstain from delicious and filling dishes during this Lenten Season.

This is where SAN MIGUEL DEL MAR TUNA comes in. it is great to know that San Miguel Del Mar Tuna is made from 100% Pure Tuna Chunks. No Extenders. No Preservatives.

Here are 14 #Madalicious San Miguel Del Mar Tuna recipes for you that you can easily prepare during this Lent Season.

1. TUNA TOMATO MELT

Ingredients:

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.

2. TUNA SALAD NICOISE

Ingredients:

Procedure:

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

Makes 6 servings.

3. TUNA POKE BOWL

Ingredients:

Salsa

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

4. TUNA PESTO PENNE PASTA 

Ingredients:

Procedure:

1. Heat pesto sauce in a pan. Add tuna and simmer over low heat for 10 minutes.
2. Toss in cooked pasta. Serve.

Makes 5 servings

(Yield: 4-1/2 cups/almost 1 cup per serving)

5. TUNA ONIGIRI (JAPANESE RICE BALLS)

Ingredients:

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

6. TUNA CAESAR PASTA SALAD

Ingredients:

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.

7. TUNA BRUSCHETTA

Ingredients:

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.

8. TUNA AND CORN CHOWDER

Ingredients:

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.

9. TUNA AGLIO OLIO PASTA

Ingredients:

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

10. TLT TUNA, LETTUCE & TOMATO SANDWICHES

Ingredients:

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.

11. THAI FISH CAKES

Ingredients:

Procedure:

1. Combine tuna, Sriracha, green onions, basil, egg, and bread crumbs in a bowl. Break tuna apart with a fork to mix well. Form mixture into 2 tablespoon patties. If mixture is runny, add more bread crumbs.
2. Heat oil in a frying pan, fry fish cakes until golden brown. Serve with extra Sriracha sauce.

Makes 6 servings.

Tip/s:

• Substitute bread crumbs with mashed potatoes for a different texture.
• Chill patties to set before frying.

12. FRESH SPRING ROLLS WITH TUNA

Ingredients:

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

13. EASY TUNA TACOS

Ingredients:

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.

14 . CREAMY TUNA AND MUSHROOM PASTA

Ingredients:

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.

Share your own San Miguel Del Mar Tuna recipe with us and tag FoodFlings.PH and San Miguel Del Mar.

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