Tuna Recipes for Lent.

Canned tuna is perhaps one of the most versatile ingredients I have cooked with ever. I'm sure most homecooks would agree. Aside from being shelf-stable, it's also budget-friendly, easy-to-find, and best of all, heart-healthy.

If you're a Catholic and a staunch follower of the 'Fish Friday' tradition, here are some tuna recipes that you might want to try. These are all made with San Miguel Del Mar Tuna, from one of the leading food companies in the country - San Miguel Foods.

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. 

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.

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.

TUNA PESTO PENNE PASTA 

Ingredients: 

1 (180 g) pack store bought pesto sauce 

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL 

1/4 kg penne, cooked according to package directions 

Procedure: 

1. Heat pesto sauce in a pan. 

2. Add tuna and simmer over low heat for 10 minutes. 

3. Toss in cooked pasta. Serve.