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Hey, guys! I just realized that this week, I wrote about food twice or thrice, and I have been looking at food review sites and different recipes. Grabe! This diet is making me think about food more! It’s a good thing that I recently went to an event by Gold Seas Tuna Chunks where we were taught how to cook healthy meals (so kahit kain ako ng kain, at least, I’m eating healthy dishes).

The dilemma for moms like me, who hardly cook, is what do I serve my little one. Early on, she needs to learn how to eat good food. We also have her best friend over, since her friend lives in the same area. For these 2 four year olds, what can we serve that is nutritious yet fun to eat!

I would highly recommend dishes from Gold Seas Tuna Chunks. I, myself, would eat tuna as is. Haha! Yes, I do that because I love tuna, and we used to have just tuna and kamote when my sister and I would go to the gym (decades ago, btw!).

Why tuna? Tuna is a nutritious, light and versatile food that is rich in protein and vitamins. Simple and uncomplicated.

Here are some simple dishes made out of Gold Seas Tuna Chunks  created by Chef Rosebud.

Gold Seas Tuna Chunks is the newest, premium canned tuna in the market. What I like about this brand is that each can has meatier tuna loin or chunks. And look at the picture below! I already drained water from the can, and it still has a lot (A LOT!) of tuna inside!

Here are the recipes for Gold Seas Tuna Shepherd’s Pie and Tuna Quesadilla!

TUNA SHEPHERD’S PIE

INGREDIENTS
3 medium  potatoes, peeled, chopped, boiled and mashed
30g unsalted butter
1/4 cup milk
1 1/2 cup grated cheddar cheese
2 teaspoons olive oil
1 medium white onion, chopped
720g jar tomato pasta sauce
2 celery stalks, trimmed, chopped
150g broccoli, cut into florets
1/3 cup frozen corn kernels
2 tablespoons chopped fresh basil leaves
2 cans tuna in spring water, drained, flaked

PROCEDURE
1. Put mashed potato in a bowl. Add butter, milk and two-thirds of the cheese. Season with salt and pepper. Stir with a wooden spoon until smooth. Cover to keep warm.

2. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until onion has softened. Add pasta sauce, celery, broccoli and corn. Stir and combine. Cook for 6 to 8 minutes or until vegetables are tender. Add basil and
tuna. Season with salt and pepper. Stir to combine.

3. Preheat grill on medium. Divide tuna mixture between four 1 1/2 cup-capacity ramekins. 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

INGREDIENTS:
1 pack Spaghetti Sauce
1 pack Flour Tortilla, small size
500 grams Mozzarella Cheese
250 grams button mushrooms, sliced
2 cans of Tuna in water
Olive Oil for pan frying

FOR THE SALSA:
Tomatoes, diced
Ripe mango, diced
Olive oil
Lemon
Cilantro
Salt and pepper to taste

PROCEDURE
1. Spread some Spaghetti sauce on a tortilla.

2. Top with grated mozzarella cheese, sliced mushrooms and tuna flakes.

3. Fold in half and pan-fry until golden.

4. Drain on tissue paper to remove excess oil. Serve with tomato salsa on the side.

So that’s it! 🙂 I really had fun cooking these dishes. I even had more fun after when it was time to eat it!

Hope you try out these recipes!

Love,

 

P.S. Gold Seas Tuna Chunks is 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.