As a home cook feeding a family with different preferences and diet needs, I want to serve meals that can be prepared and cooked within 30 minutes or less. It's a challenge. I want things tasty yet simple.
Admittedly, I am a lazy cook. I don't enjoy cooking as much as I enjoy eating, hahaha... but I think normal naman yun no? Moreover, I like the ingredients to be practical and easy to find. One staple food in my panty is the versatile canned tuna. Several months ago, I saw this new blue can of premium tuna on the grocery shelf and decided to try it. Gold Seas was a delicious discovery of healthy chunky goodness. Siksik talaga and walang lansa! Weeks after, I was surprised with a package carrying samples of Gold Seas Tuna Chunks and got to try their other variants. I became a convert to Gold Seas.
My favorite Gold Seas Tuna Chunks variants are Yellowfin Tuna Chunks in Olive Oil with Chili, Yellowfin Tuna Chunks in Springwater , and instant-ulam Tuna Chunks in Mild Indian Curry and Tuna Chunks in Herb and Garlic. Even the kids love the simple Herb and Garlic Tuna Salpicao I copied from the Gold Seas recipe card. Kaya, I was super happy and thankful that I was invited to participate in an intimate cooking session with the beautiful and talented chef Rosebud Benitez.
Gold Seas Tuna Chunks are from meatier tuna loin or chunks. It has lesser oil content and more tuna meat compared to other canned tuna brands.
A product of General Nutrifoods Philippines, Inc., Gold Seas Tuna Chunks uses only responsibly-fished tuna and is dolphin-safe to help preserve sustain and preserve marine life for future generations.
The event was held at The Cookery in BGC last October 2 and my fellow blogging mamas were assigned our own cooking stations. We simply watched and followed chef Rosebud cook her these really easy dishes using Gold Seas Tuna Chunks.
The first one was shepherd's pie, which for the longest time has intimidated me. Never tried making one until the event. Madali lang pala! You just need extra time to make mashed potatoes. Second dish was quesadilla which I often make for my kids -- but this time with tuna! So here are the recipes you can easily follow and prepare for your families.
TUNA SHEPHERD’S PIE
3 medium potatoes - peeled, chopped, boiled and mashed
30g unsalted butter
1/4 cup milk
1 1/2 cup grated cheddar cheese
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2 teaspoons olive oil
1 medium white onion, chopped
2 celery stalks, trimmed, chopped
150g broccoli, cut into florets and blanched
1/3 cup corn kernels
720g jar tomato pasta sauce
2 tablespoons chopped fresh basil leaves (leave some for garnish)
2 cans Gold Seas Tuna Chunks in Spring Water, drained and flaked
PROCEDURE
1. In a bowl, put mashed potato and add butter, milk and two-thirds of the grated cheese.
Season with salt and pepper. Stir and blend well until smooth. Cover and set aside.
2. Preheat oven / grill on medium.
3. Heat oil in a large saucepan over medium heat and sauté onion for 2 to 3 minutes or until onion has softened. Add celery, broccoli and corn. Stir veggies and add in pasta sauce.
Simmer for 6 to 8 minutes or until vegetables are tender. Add basil and tuna. Season with salt and pepper. Mix well.
4. Divide tuna mixture between four 1 1/2 cup-capacity ramekins (or any baking cups or 8x8 dish available). Top with mashed potato.
Sprinkle with remaining cheese. Grill for 4 to 5 minutes or until potato is golden and cheese has melted. Serve.
TUNA QUESADILLA
1 small pack spaghetti sauce
1 pack flour tortilla, small size
500 grams mozzarella cheese (or a combination of cheeses)
250 grams button mushrooms, sliced
2 cans of Gold Seas Tuna Chunks in Spring Water (or any variant you prefer)
olive oil for pan frying (no oil needed if you have non-stick pan)
*option to add minced garlic and chopped onion in your filling
FOR THE SALSA:Tomatoes, dicedRipe mango, diced
Olive oil
Lemon
Cilantro (wansuy)
Salt and pepper to taste
PROCEDURE
1. Spread some spaghetti sauce on a tortilla.
2. Place tuna flakes on one side and top with grated mozzarella cheese and sliced mushrooms.
3. Fold in half and pan-fry until lightly toasted on each side.
4. Mix salsa ingredients in a bowl and adjust seasoning to your taste.
5. Slice quesadilla and serve with mango-tomato salsa on the side.
Tuna is a nutritious, light and versatile food that is rich in protein and vitamins. Although it may seem lighter in terms of calories and heft compared to pork and beef, it is definitely more nourishing. Gold Seas Tuna Chunks is the pure, healthy, and chunky tuna choice for you and your family!
Thank you, GOLD SEAS TUNA CHUNKS, for hosting a delightful afternoon of healthy cooking! I'll follow chef's advise when it comes to meal-planning -- don't be afraid to experiment; use tuna chunks as a healthier substitute to familiar dishes or ulam that calls for meat. Great tip!
Gold Seas Tuna Chunks come in 90g and 85g can variants in lithograph-printed easy-open cans:
Yellowfin Tuna Chunks in Olive Oil (90g and 185g)
Yellowfin Tuna Chunks in Olive Oil with Chili (90g and 185g)
Yellowfin Tuna Chunks in Springwater (185g)
Tuna Chunks in Herb and Garlic (90g and 185g)
Tuna Chunks in Lemon and Pepper (90g and 185g)
Tuna Chunks in Mild Indian Curry (90g and 185g)
GOLD SEAS TUNA CHUNKS are available in all leading supermarkets, groceries and convenience stores. Get the latest news and updates:
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