By Hermes Joy Tunac
Admit it or not, the excessive time we spend at home during the quarantine has made all of us adventurous in many different ways. Some are trying out new fitness routines, others are taking care of plants, while some are becoming experimental in the kitchen, whipping up different DIY recipes or following online trends.
While eating clean and healthy remains to be one of our top goals, it can also be challenging, especially during these trying times. Some think of healthy food as lacking in taste or the ability to make us full, while others tend to choose more convenient food options, with the perception that nutritional meals require time, dedication, and ingredients with limited availability to prepare.
Fortunately, there’s a new healthy product from San Miguel Foods, perfect for those looking for cleaner food choices. San Miguel Del Mar Tuna, the company’s first entry to the canned tuna category, stands out from other brands as it is made from 100 percent pure tuna chunks with no extenders and preservatives.
Available in two variants, chunks in vegetable oil and chunks in water, Del Mar Tuna is rich in Omega 3 and protein. Packed with all its natural ingredients, San Miguel Del Mar Tuna also comes in an easy-open-can to make your meal prep and midday snacks healthier and equally delicious.
To help you get started on healthily exciting your palate, San Miguel Del Mar partnered with home cook and writer Steph Zubiri and established chefs Ed Bugia and Happy Ongpauco-Tiu to create three recipes using the newest canned tuna product.
TUNA RILLETTE by Steph Zubiri
Ingredients
- 2 (185 g each) cans San Miguel Del Mar Tuna Chunks in Water, drained
- 1-1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp dill leaves
- 1 (50 g) pc red onion, minced
- freshly ground black pepper, lightly crushed
- pink peppercorns for garnish
- 2 sprigs fresh dill for garnish
- 1 loaf rye or sourdough bread, sliced and lightly toasted
Procedure
- In a food processor, place tuna, mayonnaise, mustard, and dill. Pulse until smooth or pate-like consistency. Season with black pepper.
- Transfer to a bowl and add minced onion and some chopped pink peppercorns.
- Transfer mixture to a jar. Garnish with dill and pink peppercorns. Serve with toasted rye or sourdough bread or on crackers.
TUNA ADLAI GRAIN BOWL by Chef Ed Bugia
Ingredients
Grain bowl:
- 1 (185 g) can San Miguel Del Mar Tuna Chunks in Oil, drained
- 1 tbsp sriracha
- 2 tbsp low fat yogurt
- 150 g Adlai, cooked according to package direction
- 60 g quinoa, cooked according to package direction
- 2 tsp pickled onion
- 2 tsp pickled Japanese cucumbers
- 2 tbsp cherry tomatoes, roasted
- 4 pc nori chips
- Salt & pepper to taste
Mango salsa:
- 20 g diced yellow mango
- 10 g chopped shallot
- 20 g diced tomato
- 1 tsp lemon juice
- 1 tbsp olive oil
- 1 sprig cilantro, chopped
- ¼ tsp iodized fine salt
- 1/8 tsp pepper
Procedure
For the mango salsa:
- Mix all ingredients for mango salsa in a bowl. Chill.
For the grain bowl:
- Combine tuna, sriracha, and yogurt in a bowl. Season with salt and pepper. Set aside.
- Arrange 2 bowls by first layering in the adlai and then the quinoa.
- In a circular manner, top grains with tuna mixture, salsa, pickled onion, cucumbers, and tomatoes.
- Top with crumbled nori chips.
TUNA CREPES WITH TRUFFLE MUSHROOM CREAM SAUCE by Chef Happy Ongpauco-Tiu
Ingredients
Crepe:
- 1-1/2 cups Magnolia Fresh Milk
- 3 pc Magnolia Brown Eggs
- 5 tbsp Magnolia Nutri Oil Coconut Vegetable Oil
- 2 tsp sugar
- 1 tsp iodized fine salt
- 1 tsp vanilla extract
- Tuna Filling:
- 5 tbsp olive oil
- ¼ cup chopped garlic
- 1 cup fresh button mushrooms
- 1 (185 g) can San Miguel Del Mar Tuna Chunks in Water, drained
- ½ cup Magnolia All-Purpose Cream
- ¼ cup grated mozzarella cheese
- iodized fine salt
- pepper
Sauce Topping:
- ¼ cup Magnolia Gold Butter Salted
- ¼ cup chopped garlic
- ½ cup Magnolia Quickmelt or mozzarella cheese
- 1 (250 mL) pack Magnolia All-Purpose Cream
- truffle oil to taste
Procedure
For the crepe:
- In a bowl, mix milk, eggs & oil. Add flour, then salt and sugar. Continue to mix then strain to get a smoother batter. Add vanilla extract into the mixture.
- Pour batter into a non-stick flat pan until it forms a circle. Cook until edges start to dry and center is set. Turn and cook other side until light brown.
For the filling:
- Saute garlic in olive oil, then add mushrooms and tuna. Add cream and grated cheese. Season with salt and pepper then mix thoroughly. Set aside.
For sauce:
- Melt butter & saute garlic. Add cream and cheese. Set aside.
To assemble:
- Take one crepe pancake and place it on a plate. Take 2 spoon-full of tuna filling and spread it down the middle of the crepe pancake. Take one side of the crepe pancake and roll it over the filling, and keep rolling to form a log.
- Pour the sauce over the crepes and drizzle with truffle oil.
San Miguel Del Mar Tuna is available in all leading supermarkets, groceries and convenience stores.
