Ingredients:

200 grams farfalle or linguine
1 tablespoon olive oil
1 tablespoon minced garlic
2-180 grams Century Tuna Flakes in Oil, drained
½ cup pesto sauce*
1½ cup all-purpose cream
Salt and pepper to taste
Grated Parmesan cheese for garnish

Procedure:

Cook pasta as directed in the package. Set aside.

Heat olive oil in a pan and sauté garlic until aromatic. Add Century Tuna and stir in pesto sauce and cream. Season with salt and pepper. Add pasta to the sauce and toss well. Remove from heat and top with Parmesan cheese.

Makes 4 servings.

• Make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, ¼ cup walnuts, 1 tablespoon grated Parmesan cheese and 1 ½ cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.

Ingredients:

200 grams spaghetti
1/4 cup olive oil
3 pieces anchovy fillets, crushed
2 tablespoons chopped garlic
1/4 teaspoon chopped chili pepper
2 tablespoons chopped capers
1/3 cup sliced black olives
4 large tomatoes, blanched, peeled, deseeded and chopped
1 cup tomato sauce
1 – 184 grams Century Tuna Chunks in Spanish Style, drained
1/2 teaspoon salt

Procedure:

Cook spaghetti as directed in the package.  Set aside.

In a pan, heat oil and sauté anchovies, garlic and chili pepper.  Add capers, then black olives.  Add the tomatoes and tomato sauce.  Lastly, stir in tuna and salt.  Cook for 5 minutes over medium heat.  Pour over pasta and serve.

Makes 4 servings.

Ingredients:

250 grams spaghetti
2 tablespoons butter
¼ cup chopped onion
1 can condensed cream of chicken soup, mixed with,
1 cup milk
2 – 184 grams Century Tuna Chunks in Water, drained
¼ teaspoon ground black pepper
½ teaspoon dried Italian seasoning
1 cup grated melting cheese

Procedure:

Cook spaghetti according to package directions.  Transfer to a serving platter.

Heat butter in a saucepan.  Sauté onions and stir in cream of chicken soup and milk. Add Century Tuna Chunks, black pepper and Italian seasoning. Pour over cooked pasta.  Top with cheese.  Serve hot.

Makes 3 to 4 servings.

Ingredients:

450 grams spaghetti or linguine
3 tablespoons olive oil
¼ cup sliced garlic
2 – 184 grams Century Tuna Chunks in Vegetable Oil
¼ teaspoon chili pepper flakes
½ cup red wine
1 cup tomato sauce
1 cup chicken broth
2 tablespoons chopped fresh basil
¼ teaspoon salt, or according to taste
grated Parmesan cheese, as needed

Procedure:

Cook pasta according to package directions.  Set aside.

Heat olive oil in a saucepan.  Add garlic and Century Tuna Chunks with its oil and liquid.  Stir in pepper flakes, red wine, tomato sauce and chicken broth.  Simmer for 10 minutes to let flavours blend.  Add basil and season with salt.  Toss in cooked pasta and cook until heated through.  Transfer to a serving platter then top with grated Parmesan.  Serve immediately.

Makes 6 servings.

Ingredients:

1/4 cup butter
2 tablespoons minced white onion
2 tablespoons minced green bell pepper
1/4 cup all purpose flour
1/4 teaspoon white pepper
3 cups low fat milk – heated
1/2 teaspoon Worcestershire sauce
1-184 grams Century Tuna Chunks in Water – drained
2 tablespoons minced canned pimientos
500 grams cooked egg noodles (from 250 grams uncooked)
3/4 teaspoon salt, or according to taste
1/4 cup dry breadcrumbs
2 tablespoons melted butter

Procedure:

• Preheat oven to 375F.
• In a stockpot over medium heat, melt butter.  Add onion and green bell peppers.  Sauté until onions are transparent.
• Add flour and white pepper.  Cook until bubbly.
• Stir in hot milk and Worcestershire sauce.  Cook stirring constantly until smooth and thickened.  Turn heat to low and allow to simmer for 10 minutes to let flavors blend.  Remove from heat.
• Combine cream sauce, Century Tuna, egg noodles and pimientos.  Pour into an ovenproof dish.
• Combine breadcrumbs and melted butter.  Sprinkle over noodles.
• Bake in preheated oven for 15 to 20 minutes or until top is browned and casserole is heated through.
• Serve hot.

Ingredients:

¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams linguini pasta
½ cup olive oil
¼ cup sliced garlic
½ teaspoon chili flakes
½ cup cherry tomato, sliced in half
1 cup arugula
2 tablespoons toasted pine nuts
Salt and pepper to taste
Shaved Parmesan cheese

Procedure:

Heat cooking oil in a large pan and fry Century Bangus until golden.  Spoon out bangus meat from the skin and set aside. Cook pasta as directed in the package.  Set aside. Heat olive oil in a pan and sauté garlic and chili flakes.  Add bangus meat and cherry tomatoes.   Toss in cooked pasta, arugula and pine nuts.  Season with salt and pepper according to taste.  Top with shaved Parmesan cheese before serving.

Makes 4 servings.

Ingredients:

250 grams penne rigate
1/4 cup olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 tablespoons sliced black olives
2-180 grams Century Chili Corned Tuna
1/4 teaspoon ground fennel
1/4 cup white wine
2 tablespoons tomato paste
1-14 ounce can diced tomatoes
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup sliced fresh sweet basil
1/4 cup grated Parmesan cheese

Procedure:

Cook pasta as directed in the package. Heat olive oil in a large skillet.  Sauté onion, garlic and olives.  Add Century Corned Tuna, fennel and white wine.  Stir in tomato paste and diced tomatoes.  Cover and simmer sauce for about 5 minutes or until flavors have blended.  Season with salt and pepper.  Add basil and cooked pasta.  Toss well.  Transfer to a platter and top with grated Parmesan cheese.  Serve immediately.

Makes 3 to 4 servings.