OBSERVANT Catholics abstain from eating meat during Lent as a form of penance, seen as it as an indulgence. These days, the fasting period has been reduced to just during Holy Week (beginning on Palm Sunday); or even just during Good Friday. Here are some fish-based recipes from canned fish giants Century Tuna and Mega Prime Foods that one can easily make during Holy Week (or all-year round, if you happen to like fish).
3 tablespoons atsuete oil*
2 tablespoons chopped onions
1 teaspoon chopped garlic
3 tablespoons diced red bell peppers
3 tablespoons green peas
2 teaspoons hot sauce
2 tablespoons tomato ketchup
1/4 teaspoon ground cinnamon
1-180 grams Century Tuna Flakes in Vegetable Oil, drained
4 cups cooked rice
3/4 teaspoon salt, or according to taste
Procedure:
*To make atsuete oil: Heat 1/4 cup cooking oil in a pan. Add a tablespoon of atsuete seeds and fry for a few seconds until oil turns bright orange in color. Strain seeds and discard. Use the oil for Tuna Java Rice.
Heat the atsuete oil in a non-stick stir frying pan. Sauté the garlic, onions, bell peppers, and green peas. Add hot sauce, ketchup, cinnamon, and tuna. Add rice then stir fry until color is even. Season with salt. Serve hot.
Makes three to four servings.
Century Tuna Hawaiian Burger
Ingredients:
1-184 grams Century Tuna Chunks in Vegetable Oil, drained
1/2 cup finely chopped onions
1 1/2 cups breadcrumbs
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
5 hamburger buns
1/4 cup mayonnaise
1 cup shredded lettuce
4 slices pineapple rings
Procedure:
In a bowl, combine Century Tuna, onions, breadcrumbs and eggs. Mix well until combined, then season with salt and pepper. Form the mixture into round patties. Stack the patties in between sheets of aluminum foil. Let stand in the chiller for 30 minutes. Heat some oil in a grill pan and fry the patties until brown on both sides.
Meanwhile, warm the burger buns in a toaster oven. Spread the mayonnaise on bun then top with the grilled tuna patty, lettuce, and pineapple ring.
Makes five servings.
Stir Fried Century Tuna and Spaghetti in Peanut Sauce
Ingredients:
1 – 184 grams Century Tuna Chunks in Vegetable Oil, drained,
reserve oil for sautéing
1/2 cup sliced onion
2 teaspoons chopped garlic
1/2 cup carrot strips
1/4 cup green bell pepper strips
1 cup bean sprouts
1/4 cup rice wine
2 teaspoons chili garlic paste
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
1/4 cup chicken broth or water
600 grams cooked spaghetti noodles (from 300 grams uncooked)
1/4 cup coarsely shopped peanuts
1/4 cup chopped wansuy (cilantro)
Procedure:
Heat a large stir-fry pan or wok. Add oil from the can of tuna. Stir-fry the onion, garlic, carrot, bell pepper, bean sprouts, and tuna. Pour in rice wine. Cover and allow to cook to 2 minutes. Strain the vegetables and tuna from the pan, and set aside. In the same pan, add the chili-garlic paste, peanut butter, soy sauce, salt, pepper, and sugar. Add chicken broth then allow it to boil. Stir in the cooked spaghetti. Add the stir-fried tuna and vegetables. Toss until heated through. Stir in peanuts and wansuy before removing from heat. Serve immediately.
Makes five to six servings.
Greek Salad with Mega Spanish Sardines
Ingredients:
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic (minced)
2 teaspoons dried oregano
½ teaspoons freshly ground pepper
3 medium-sized tomatoes (cut into large chunks)
1 large-sized English cucumber (cut into large chunks)
1 (15 oz.) can of rinsed chickpeas
1/3 cup of crumbled feta cheese
¼ cup of red onion (thinly sliced)
2 tbsp. Kalamata olives (sliced)
2 (4 oz.) cans of sardines packed in olive oil or water
Whisk the lemon juice, oil, garlic, pepper, and oregano in a large-sized bowl until finely mixed.
Add the tomatoes, cucumber, chickpeas, feta cheese, olives, and onion.
Gently toss until fully combined.
Add the sardines over the salad mixtures then serve.
Makes four servings.
Mega Tuna BLT
1 can Mega Tuna Hot & Spicy
1 egg
Bread crumbs
Chives
Salt and pepper to taste
For the tuna burger patties, mix together the drained Mega Tuna Hot & Spicy, bread crumbs, beaten egg, chives, salt and pepper.
Mix them well then form the mixture in to 2 large patties.
Pan-fry the patties in a large saute pan with some oil over medium heat until it becomes golden brown.
Drain the excess oil on some paper towels. Assemble the burger with mayonnaise, lettuce, and tomatoes.
Serve with chips on the side.
