Century Tuna Salad Nicoise
Ingredients:
- 1 cup cooked baby potatoes
- 1 cup cooked green beans (Baguio beans / abitsuelas)
- 1 – 184 grams Century Tuna Chunks in Vegetable Oil (or
- Flakes in Vegetable Oil), drained
- 1 cup assorted sliced bell peppers – red, green, yellow
- 2 cups assorted lettuce
- 1/4 cup sliced black olives
- 2 hard-cooked eggs, sliced into wedges
Dressing:
- 2 tablespoons lemon juice or vinegar
- 1 tablespoon minced shallots
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon strained bagoong isda (or 1/2 teaspoon salt)
- 1/2 cup olive oil
- 2 tablespoons chopped fresh sweet basil
- 1 tablespoon chopped fresh thyme leaves (optional)
- 1/4 teaspoon freshly ground black pepper
Procedure:
Combine vegetables and tuna in a large bowl. Whisk together all ingredients for the dressing. Serve dressing on the side with the salad or toss into gently before serving.
Makes 5 to 6 servings.
Century Tuna Spaghetti A la Carbonara
Ingredients:
½ lb spaghetti noodles
4 egg yolks
1 cup heavy cream or cooking cream
½ cup grated Pecorino or Parmesan cheese
Dash of salt and pepper, or to taste
¼ cup butter
3 cloves garlic, minced
¼ cup chopped onions
1 – 185 grams CENTURY TUNA TUNA CHUNKS IN OIL
½ cup sliced button mushrooms, optional
2 tablespoons chopped flatleaf parsley
Focaccia toast on the side, optional
Procedure:
- Cook spaghetti following package instruction. White pasta is cooking, prepare the carbonara sauce.
- In a medium sized bowl, whisk together the egg yolks, cream cheese, salt and pepper. Set aside.
- In a large skillet over medium heat, melt butter then sweat onions and garlic until aromatic. Add Century Tuna Chunks with its oil and the mushrooms. Cook until mushrooms turn soft.
- Drain pasta from boiling water and quickly add to the skillet with the tuna, mixing it well.
- Turn off heat then pour the egg yolk mixture into the noodles. Quick stir until thick and creamy and the noodles are evenly coated with the sauce. Serve and enjoy with a side of focaccia toast.
Serves 3 to 4.