Ingredients:

2 tablespoons balsamic vinegar
¼ cup olive oil
¼ teaspoon salt
Pinch of pepper
2 loaves baby baguette
2 tablespoons melted butter
1-180 grams Century Tuna Flakes in Oil, drained
½ cup sliced tomato
½ cup sliced buffalo mozzarella/fresh mozzarella
4 to 6 leaves fresh sweet basil

Procedure:

Whisk together balsamic vinegar, olive oil, salt and pepper. Set aside.

Slit open baby baguette, brush with melted butter.  Toast in a heated pan or oven.   Drizzle balsamic dressing on cut sides of the baguette.  Fill Century Tuna, tomato, mozzarella and basil.  Finish with a final drizzling of balsamic dressing before serving.

Makes 2 servings.

Ingredients:

1 – 184 grams Century Chunks in Water, drained
2 tablespoons butter or margarine
6 slices white bread, edges trimmed
¼ cup sandwich spread
½ cup grated quick-melt cheese
chopped red bell pepper
chopped parsley for garnish

Procedure:

Butter one side of bread. Fit into muffin cups. Mix together tuna and sandwich spread. Fill into bread cups and top with cheese, bell pepper and parsley. Bake at 350ºF (or 175ºC) for 5 to 8 minutes or until golden in color. Carefully remove bread from muffin cups and serve.

Makes 6 servings.

Ingredients:

2 – 184 grams Century Tuna Chunks in Vegetable Oil, drained
1 medium onion, chopped
½ cup sliced red bell pepper
½ cup sliced green bell pepper
1 cup corn kernels
2 cups canned pork and beans
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
4 large flour tortillas
1 cup lettuce, chopped
1 cup grated cheese
½ cup sour cream

Procedure:

Using oil from tuna, sauté onion, red and green bell pepper. Add corn, tuna and beans. Season with chili powder and cumin. Add salt. Cook until thick. Heat tortillas in a griddle or non-stick pan. Fill tortillas with tuna bean mixture. Top with lettuce, cheese and sour cream. Roll and fold seam side down. Serve with prepared salsa or relish.

Makes 4 large tortillas.

Ingredients:

1 – 184 grams Century Tuna Chunks in Water, drained
1/4 cup chopped onions
2 tablespoons chopped chives
1/2 cup grated cheese
1 cup mayonnaise
1/2 teaspoon ground oregano
1 loaf French bread, cut into ½-inch thick slices
1 teaspoon ground paprika

Procedure:

Pre-heat oven to 350ºF. In a bowl combine tuna, onions, chives and cheese. Blend in mayonnaise and oregano. Spread tuna mixture on bread slices. Sprinkle top with paprika. Bake in oven* for 10 minutes. Serve hot.

Makes 5 to 6 servings.

*In place of a conventional oven, Herbed Tuna Bread may also be broiled in an oven toaster for 5 minutes.

Ingredients:

1 – 184 grams Century Tuna Chunks in Water, drained
1/4 cup mayonnaise
2 tablespoons chopped canned pimiento
1/4 cup grated cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 slices white bread

Procedure:

Combine tuna, mayonnaise, pimiento, cheese, salt and pepper. Mix well. Chill to let flavors blend. Spread on bread.

Makes 4 sandwiches.

Ingredients:

1 clove garlic – minced
2 tablespoons olive oil
1 loaf crusty baguette – sliced 1/2-inch thick diagonally
1/2 cup deseeded and diced tomatoes
1/2 cup sliced canned artichoke hearts
2 tablespoons chopped onion
2 tablespoons sliced Kalamata olives
1-180 grams Century Corned Tuna
2 tablespoons chopped flatleaf parsley
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon freshly ground pepper
1 cup shredded mozzarella cheese

Procedure:

Combine garlic and olive oil and brush on bread slices. Arrange on a baking tray and broil for about 3 to 5 minutes or until light brown and crisp. In a bowl, mix together tomatoes, artichoke, onion, olives and Century Corned Tuna. Add balsamic vinegar, olive oil and ground pepper. Toss well. Spoon tuna mixture on bread toasts. Top with mozzarella cheese and broil until cheese melts.

Makes 6 to 8 servings.

Japanese-inspired bread rolls stuffed with sweet peppers, green onions and Century Tuna.

Ingredients:

1-184 grams Century Tuna Chunks in Water, drained

¼ cup mayonnaise

1 tablespoon chopped red bell pepper

1 tablespoon green onions

¼ teaspoon salt

1/8 teaspoon ground black pepper

6 sliced cheese

6 slices white bread

Procedure:

Mix together tuna, mayonnaise, bell pepper and onions. Season to taste with salt and pepper. Spread mixture evenly over bread. Lay a slice of cheese then roll tightly. Wrap rolls in plastic wrap and chill for at least an hour. Slice into 1 inch pieces and serve cut side up to show filling.

Makes 3-4 servings.

Ingredients:

large round crusty rolls
3 cups shredded lettuce
1 large tomato, sliced
1 medium green bell pepper, cut into strips
black olives, sliced
1 – 184 grams Century Tuna Solid in Water, drained

Dressing:

¼ cup red wine vinegar
½ cup salad oil (canola or olive oil)
2 Tablespoons Dijon mustard
2 teaspoons dried oregano flakes
½ teaspoon freshly ground pepper
1 teaspoon salt

Procedure:

Combine all ingredients of dressing in a shaker bottle. Set aside until ready for use. Carve top of crusty rolls. Divide lettuce, tomatoes, bell peppers, olives and tuna between the two breads. Drizzle with prepared dressing. Cover with cut bread tops. Wrap in foil for 5 minutes to allow flavors to blend. Remove from foil and cut bread in half. Serve.

Makes 4 servings.

Ingredients:

1-184 grams Century Tuna Chunks in Vegetable Oil, drained
1/2 cup finely chopped onions
1 1/2 cups breadcrumbs
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
5 hamburger buns
1/4 cup mayonnaise
1 cup shredded lettuce
4 slices pineapple rings

Procedure:

In a bowl, combine Century Tuna, onions, breadcrumbs and eggs. Mix well until combined, then season with salt and pepper. Form mixture into round patties. Stack the patties in between sheets of aluminum foil. Let stand in chiller for 30 minutes. Heat oil in a grill pan and fry patties until brown on both sides.
Meanwhile, warm burger buns in toaster oven. Spread mayonnaise on bun then top with grilled tuna patty, lettuce, and pineapple ring.

Makes 5 servings

Ingredients:

1/2 cup pizza sauce*
2 medium (10-inch) frozen pizza crust (thaw before using)
1-184 grams Century Tuna Chunks in Vegetable Oil (or
Flakes in Vegetable Oil), drained
1/4 cup sliced tomatoes
1/4 cup white onion rings
1/4 cup sliced green bell pepper
1/4 cup sliced button mushrooms
1 cup shredded mozzarella or quickmelt cheese
1 teaspoon dried basil leaves (or 2 tablespoons chopped fresh
sweet Basil leaves)
2 tablespoons olive oil

Procedure:

Spread pizza sauce on crust. Top with tuna, tomato, onion, bell pepper, mushrooms and cheese. Sprinkle top with basil leaves and drizzle with olive oil. Broil pizza for about 15 minutes or until cheese has melted and crust turns crispy.

Makes 2 pizzas.

*Pizza Sauce Recipe (prepare ahead):

2 tablespoons olive oil
1 teaspoon minced garlic
2 tablespoons tomato paste
1 1/2 cups tomato sauce
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon sugar

Procedure:

Heat olive oil. Sauté garlic. Add tomato paste and tomato sauce. Season with oregano, salt, pepper and sugar. Cover and allow to simmer for about 10 to 15 minutes. Remove from heat. Cool slightly before using. Sauce may be stored in the refrigerator for up to 1 week, or up to 6 months if frozen.