Experience the deliciously pure and healthy taste of San Miguel Del Mar Tuna
TUNA RILLETTE by Steph Zubiri ● 2 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. Makes 6 servings.
TUNA ADLAI GRAIN BOWL by Chef Ed Bugia Grain bowl: ● 1 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 and pepper to taste Mango salsa: ● 20 g diced yellow mango ● 10 g chopped shallot ● 20 g diced tomato ● 1 tsp lemon juice
TUNA CREPES WITH TRUFFLE MUSHROOM CREAM SAUCE by Chef Happy Ongpauco-Tiu 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 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, and oil. Add flour, then salt and sugar. Continue to mix then strain to get a smoother batter. Add vanilla extract into the batter. Pour batter into a non-stick flat pan until it forms a circle. Cook until edges start to dry and the center is set. Turn and cook on the 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 and 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.