A light, thin-crust pizza with a seafood combo of shrimp and tuna.

Ingredients:

2 – 180 grams Century Tuna Hot & Spicy, drained

1 cup cooked shrimp, deveined

½ cup diced feta cheese

1 tablespoon garlic, minced

¼ teaspoon oregano

1 tablespoon olive oil

1 cup pizza sauce

½ cup sliced black olives

2 cups grated mozzarella cheese

2 pieces 12 inch store bought pizza dough

1 tablespoon chopped parsley

Procedure

Mix together first 6 ingredients. Let stand for 15 minutes or until ready to use. To assemble pizza, pour tomato sauce over crust. Top with black olives, mozzarella cheese, then marinated tuna and feta cheese.

Bake in a pre-heated oven at 375 F. for 7 to 10 minutes. Top with parsley. Serve immediately.

Makes 2 large pizzas.

Ingredients:
2 – 180 grams Century Tuna Flakes in Oil, drained
12 slices sourdough or any sliced bread
6 tablespoons mayonnaise
Slices of (any two) Cheddar, Monterey Jack, Emmental, Gouda or any melting cheese
Melted butter, as needed for brushing

Procedure:
• Portion Century Tuna Flakes into six then top on slices of bread. Add two slices of melting cheese.
• Sandwich with another slice of bread spread with mayonnaise, pressing lightly.
• Brush both sides of sandwich with melted butter, about 2 teaspoons per sandwich. Toast in a sandwich press or in a hot pan until brown and crisp on both sides and cheese has melted.

Makes 6 sandwiches

Ingredients:

• 2-184 g Century Tuna, drained
• 1/4 c diced celery
• 3 tbsps diced onions
• 3/4 c mayo
• 1/4 c mustard
• 1 tsp dill
• 1/2 tsp salt
• 1/3 c fat-free ranch dressing
• 2 tsps pesto
• 2 large slices multigrain bread, split
• 1 c alfalfa sprouts
• 1 large tomato, sliced 1/4”-thick
• 1 med cucumber, peeled & sliced 1/8”-thick
• salt & pepper

Procedure:

*For tuna salad: Mix Century Tuna, celery, onion, mayo, mustard, dill & salt. Cover and chill until ready to serve.
*Mix ranch dressing & pesto. Spread on the bread.
*Layer the alfalfa sprouts, tomato & cucumber on the bottom half of the bread. Add salt & pepper.
*Scoop tuna sala over and top with bread.

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.