Hot Tuna Puffs Salad

A fun salad of bite-sized tuna puffs with sweet-sour pineapple dressing.


½ cup Cream All-Purpose Flour

1 teaspoon baking powder

1-184 gram can Century Tuna Chunks in Vegetable Oil

1 egg

¼ teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped spring onion

2 cups cooking oil

1 cup mayonnaise

Syrup from canned pineapples

1 small can drained pineapple tidbits

2 cups shredded iceberg lettuce

1 teaspoon toasted sesame seeds


In a bowl, toss together flour and baking powder. Add tuna with its oil, egg, salt and pepper. Mix well then stir in spring onions. Drop batter by spoonfuls into hot oil. Fry until golden brown then drain. In a fry pan, combine mayonnaise and pineapple syrup over medium heat. Toss in tuna puffs and pineapple tidbits. Mix well then serve warm on a bed of lettuce topped with sesame seeds.

Century Tuna Chopped Salad

Serves 6

2 cans Century Tuna Lite Flakes in Veg Oil, drained
¼ cup apple cider vinegar

¼ cup extra virgin olive oil

1 tsp honey

Salt and Pepper

3 stalks celery, diced

2 medium carrots, peeled, diced

1 medium apple, peeled, diced

1 medium cucumber, peeled, seeded, and diced

1 cup sliced red radish

1 cup arugula, sliced

1 cup Napa Cabbage, thinly sliced

1 cup cottage cheese squeezed

½ cup slivered almonds

Whisk vinegar, olive oil, honey, salt, and pepper together in a large bowl. Toss in tuna, celery, carrots, and bell pepper. Let marinate for at least 20 minutes. Add apple, cucumber, radish, arugula, and cabbage. Toss to coat. Add cottage cheese and almonds and toss to combine.

Green Mango Salad with Crispy Century Tuna


1 – 184 grams Century Tuna Chunks in Vegetable Oil, drained, reserve oil for frying tuna
2 cups green mangoes strips
1/2 cup red bell pepper strips
1/2 cup red onion slices
1/4 cup chopped wansuy (cilantro)
1 siling labuyo, chopped (optional)
salt and pepper to taste
1/4 cup honey
2 tablespoons patis
2 tablespoons fresh lime juice
1/4 cup chopped peanuts


Fry tuna in hot oil until crispy.   Drain on paper towel and set aside. Toss together green mangoes, red bell pepper, onion, wansuy, sili and crispy tuna.  Season with salt and pepper. In a small bowl combine honey, patis and lime juice.  Pour over green mangoes and tuna.  Top with chopped peanuts.

Makes 3 to 4 servings.

Century Bangus Salad with Caramelized Pear and Walnuts


¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated

Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced

Honey Lemon Vinaigrette:
¼ cup lemon juice
2 tablespoons honey
Salt and pepper to taste
1 cup extra virgin olive oil

6 cups mixed greens
½ cup chopped toasted walnuts
½ cup cherry tomatoes
3 tablespoons reduced balsamic vinegar


Heat cooking oil in a large pan and fry Century Bangus until golden.  Spoon out bangus meat from the skin and set aside.  Sprinkle sugar on pears.  Pan-grill on a skillet brushed lightly with oil until caramelized.  Set aside.  Whisk together lemon juice, honey, salt, pepper, and extra virgin olive oil.  Cover and chill until ready to serve.

Toss together mixed greens, walnuts and cherry tomatoes.  Arrange on a plate topped with bangus flakes and caramelized pears.  Drizzle with vinaigrette and reduced balsamic vinegar.

Makes 6 servings.

*To reduce balsamic vinegar:  Pour 2 cups balsamic vinegar into a skillet or saucepan.  Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved.  Remove from heat to allow it to thicken some more as it cools.

Century Tuna Tex-Mex Salad


1 Can CENTURY TUNA Lite Hot and Spicy
1 Can CENTURY TUNA Flakes in Oil
150 grams Baguio Iceberg lettuce shredded
4 tablespoon sour cream
40 grams grated cheese
30 grams chopped onions
80 grams chopped red bell peppers
¼ teaspoon chili powder
½ teaspoon ground cumin
½ tablespoon olive oil


230 grams fresh tomatoes, de-seeded, chopped
8 grams cilantro, chopped
1 tablespoon lime juice
1 ½ tablespoon extra-virgin olive oil
3/8 teaspoon salt
½ teaspoon cumin
30 grams onion, chopped

Combine all ingredients together. Let stand so that flavors mix well.


In a medium non-stick pan, heat oil and cook onions until translucent. Add bell pepper and cook for 2 more minutes. Sauté tuna, breaking into small pieces with fork. Add cumin and chili powder and cook for 2 minutes. Turn off heat. Set aside In a salad bowl layer as follows: lettuce, tuna filling, salsa, lettuce, tuna filling, and salsa. Top with sour cream, then cheese

Serves 4

Century Tuna Spring Salad


2 cups green and red seedless grapes
1 cup mandarin orange segments
1/2 cup walnut halves
1 cup pineapple tidbits
2 – 184 grams Century Tuna Chunks in Water, drained
1 cup natural yogurt
2 teaspoons lemon juice
1/4 cup honey


In a large clean bowl combine first 5 ingredients, set aside. Mix together yogurt, lemon juice and honey. Toss into the salad mixture. Chill well before serving.

Makes 8 – 10 servings.

Century Tuna with Mango and Pineapple Salad


2 – 180 grams Century Tuna Lite, drained
1 – 234 grams pineapple tidbits, drained, reserve syrup
2 tablespoons syrup from pineapple
1 cup ripe mango, diced
1/4 cup celery stalks, chopped
1 tablespoon coriander, chopped
1/4 cup mayonnaise
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


pineapple rings
assorted lettuce
1/4 cup chopped nuts (walnuts or cashew)


In a chilled bowl, combine Century Tuna, pineapple, mangoes, celery and coriander leaves. Toss gently. Cover and chill until ready to serve. Meanwhile, mix together mayonnaise, pineapple syrup, cloves, salt and pepper. Pour onto chilled salad then toss again. Serve on a bed of pineapple rings and lettuce. Sprinkle with chopped nuts before serving.

Makes 5 to 6 servings.

Tuna and Grilled Sweet Potato Salad


2-180g can Century Tuna Lite Flakes in vegetable, drained

1/4 kilo sweet potatoes, peeled and cut into thin wedges

1 can young corn cuts, drained well

3 tablespoons vegetable oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper


2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

2 tablespoons honey

1 teaspoon grated orange peel

1 tablespoon chopped spring onions

salt and pepper to taste

assorted lettuce for garnish


Toss together sweet potatoes and young corn in vegetable oil. Grill sweet potatoes until tender or when young corn shows grill marks. While still warm, toss sweet potatoes and young corn with Century Tuna, then season with salt and pepper.

To make the dressing: Place orange juice, olive oil, honey, orange peel, spring onions in a shaker bottle. Shake until mixture turns into a creamy emulsion. Season with salt.

To serve, arrange tuna, young corn and sweet potato salad on a bed of lettuce. Drizzle with the dressing and sprinkle with freshly ground pepper.

Makes 5 to 6 servings.

Century Tuna Pizza Toast


                                 1-180 grams              Century Tuna Flakes in Oil, drained

4 slices                       White bread

½ cup                         Spaghetti Sauce (homemade or store bought)

¼ cup                         chopped onion – optional

¼ cup                         chopped green bell pepper – optional

1 cup                          grated quick melt cheese

½ teaspoon               Italian Seasoning Mix, if desired


  1. Arrange bread in a baking sheet pan. Spread spaghetti sauce on top of the bread slices.
  2. Divide tuna flakes into the slices of bread and top with onion, green bell pepper and grated cheese. Sprinkle with Italian seasoning mix if desired.
  3. Bake in a preheated oven at 350 degrees F for 8-10 minutes or until cheese melts and bread is a bit toasted. You may also use an oven toaster and bake for 4 minutes.
  4. Transfer into a serving plate. Serve immediately.

Century Tuna Burger Bites with Japanese Coleslaw


2-184 grams Century Tuna Chunks in Vegetable Oil, drained
1 cup breadcrumbs
2 tablespoons flour
¼ cup minced onion
2 teaspoons minced garlic
¼ cup chopped carrots
1 tablespoon chopped parsley
½ teaspoon salt
Pinch of ground black pepper
1 egg
cooking oil for frying

Japanese Coleslaw:
½ cup mayonnaise
1 tablespoon wasabi paste
¼ cup chopped onion
2 teaspoons sugar
Pinch of salt, or according to taste
Pinch of ground black pepper
1 ½ cups shredded lettuce
1 small carrot, peeled and shredded
1 medium cucumber, deseeded and shredded
½ cup nori strips
8 pieces mini burger buns/dinner roll


In a medium bowl, combine Century Tuna, bread crumbs, flour, onion, garlic, chopped carrots, parsley, salt, black pepper and egg.  Mix well then form into patties, about two tablespoonful each.  Chill completely before use.  Meanwhile, in another bowl, mix together mayonnaise, wasabi paste, onion and sugar.  Add lettuce, carrots, cucumber, onion, dried seaweeds. Mix well. Cover and chill until use. Chill until ready to use.

Fry patties in hot oil until golden.  Fill into buns with prepared coleslaw and serve.

Makes 8 mini burgers.