Chelsea Sayo

Add these simple yet easy to prepare tuna recipes for Lent.

The season of lent is a time to reflect and remember God’s love through Jesus Christ’s sacrifice to save us from our sins. During the lent, Filipino Christians are accustomed to fast and refrain from eating meat. We usually prepare meals with chicken, fish and veggies.

If you’re still thinking of recipes for lent, I’ll share with you these tuna recipes with San Miguel Del Mar Tuna Chunks.

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.

TIPS

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

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.

Tips: 

• 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