MY TUNA RECIPES

CREAMY TUNA SPAGHETTI

Ingredients:

• 450 g Fiesta Spaghetti pasta
• 2 @ 180 g Hot and Spicy Century Tuna
• 1 pc 6 inches eggplant, cut approx. 1cm thick
• 2 cups diced fresh tomato
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 thumb size ginger, minced
• salt and pepper to taste
• 2 tbsp Bertolli Classico olive oil
• 1/4 cup full cream milk

Preparation

1. Boil the pasta according to label instruction.
2. Saute garlic, onion and ginger in olive oil until slightly golden brown.
3. Add Hot and Spicy Century Tuna.
4. Add diced tomatoes
5. Add 1/4 cup water and simmer until tomatoes are cooked.
6. Add milk then eggplant and cook for 3 mins.
7. Drain pasta, sprinkle with Bertolli Extra virgin olive oil, then add sauce. 
8. Serve hot. Makes 4-6 servings.

TUNA VERMICELLI

Ingredients:

• 1 can (180 g) Hot and Spicy Century Tuna
• 200 g Chinese cabbage
• 1 pack 3.2oz Good Life Vermicelli
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 thumb size ginger, minced
• 2 tbsp Bertolli Classico Olive oil
• Salt and pepper to taste

Preparation:

1. Soak Vermicelli in water for 2 minutes, drain and set aside.
2.  Sauté garlic, ginger and onion in olive oil until lightly golden brown.
3. Stir in canned tuna, then add 300ml water.
4. Add soaked Vermicelli, stir in chinese cabbage and simmer for 5 minutes.
5. Garnish with laurel leaves and cayenne pepper. Serves 3-4 person.