EASY TUNA PIZZA AND TUNA WRAPS RECIPE

I had the privilege of taking part in the Gold Seas Tuna Chunks cooking workshop facilitated by Chef Rosebud Benitez at The Cookery Place in BGC yesterday afternoon, February 20. If you know me well, you'd know that I'm all for these kind of activities that involve food and just basically making something out of, well, something. I'm just passionate about the idea of creation.

I also discovered that the best variant of Gold Seas Tuna Chunks to cook with are those with flavor because it gives a dish more character and it lessens the usage of ingredients. Of course, if you're the type who wants to make something up from scratch (good for you, chef!), there's always the plain variants like the Chunks in Springwater and Chunks in Olive Oil but for yesterday's workshop, I get to use the flavored ones--Chunks in Herb and Garlic and Chunks in Lemon and Pepper.

Here's what I made, by the way:
Tuna Wraps and Tuna Pizza using Gold Seas Tuna Chunks
Here are the recipes:

Tuna Pizza

Ingredients:
1 (185g) can Gold Seas Tuna Chunks in Herb and Garlic
1 small can Corn Kernels
50g canned Black Beans, drained
1 small Red Bell Pepper, sliced thinly
1 small Red Onion, sliced thinly
2 tsp Cilantro, chopped
1/2 tsp Chili Powder
1/2 tsp Cumin Powder
1 piece Lime, juiced and zested
Salt and Pepper
1 large Pizza Dough or Flour Tortilla
170g Quickmelt Cheese

Tools:
1. Mixing bowl
2. Oven

Procedure:
1. Pre-heat oven to 425 degrees.
2. In a medium bowl, add tuna with a bit of oil from the can. Break up with fork until shredded.
Both the 90g and 185g cans come in easy open lids.
Now that's what we call chunks.
3. Add black beans, red bell pepper, onion, cilantro, chili powder, cumin, lime zest and juice. Toss and season with salt and pepper.

4. Put mixture on pizza dough. Top with cheese and place on baking sheet. Bake pizza for around 5 minutes and serve immediately.


 

Tuna Wraps

Ingredients:
2 (185g) cans Gold Seas Tuna Chunks in Lemon and Pepper
2 tbsp Hoisin Sauce
3 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
1 tbsp Sriracha
1 tsp Sesame Oil
1 tbsp Olive Oil
1 Onion, diced
2 Garlic cloves, minced
1 tbsp Ginger, grated
1/2 cup Water Chestnuts, drained and sliced
2 Spring Onions, sliced
Salt and Pepper to taste
Large Lettuce, leaves separated for serving

Tools:
1. Mixing bowl
2. Saute pan
3. Wooden spoon

Procedure:
1. Make the sauce. Whisk hoisin, soy sauce, rice wine vinegar, sriracha, and sesame oil in bowl.
2. Heat olive oil in the pan. Add onions and saute until translucent. Add garlic and ginger.
3. Add tuna. Break with the back of spoon.
4. Pour sauce and cook. Reduce. Turn off heat, add the water chestnuts and spring onions. Season with salt and pepper.

5. Spoon a large scoop in the middle of lettuce leaf and serve immediately.

With Chef Rosebud Benitez-Velasco
Share your Gold Seas Tuna Chunks recipes online with #CookingWithGoldSeasTunaChunks. Like Gold Seas Tuna Chunks on Facebook and follow @GoldSeasTunaChunks on Instagram.

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