Showing posts from February, 2018


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:
Here are the recipes:

Tuna Pizza Ingredients:
1 (185g) can Gold Seas Tuna Ch…