San Marino Corned Tuna Recipes

I was given several recipes during the Sarap at Home event yesterday.  The recipes featured San Marino Corned Tuna.  I tried one of the dishes and I found it to be delicious!  Let me share with you some of the recipes here in this post.

But before that, I wanted to let you know what I learned.   Apparently, corned tuna doesn’t have corn!  Corned tuna means the tuna is processed.  I’m still kinda confused though as anything that is put into a can is processed so it’s still a mystery to me.  A blogger pointed out that corned tuna has more salt than the normal canned tuna.  Well, I don’t really care much but this I can say, I like the taste of San Marino Corned Tuna.

I already asked my cook Lucy to try out the different recipes using San Marino Corned Tuna that we have right now in the house.  So I hope you find this useful too! 🙂

Tuna Canapes

Ingredients:
1 can San Marino Corned Tuna
10-12 pcs. wonton wrappers
5-6 grapes, halved lengthwise
Cayenne pepper
salt
1/4 cup cream
1/4 cup cream cheese
1 1/2 tablespoons chopped chives

Procedure:

1. Dust wonton wrapper w/ cayenne pepper & fry until golden brown.  Season w/ salt right after cooking.
2. Whip cream cheese until soft.
3. Mix cream cheese, cream & chives w/ San Marino Corned Tuna.
4. Spoon tuna mixture on fried wontons & add 1/2 a grape to each canape.
5. Garnish w/ extra chopped chives.

Basil Spaghetti

Ingredients:
100g spaghetti
20g sun dried tomatoes chopped
10g red onions sliced into
1/4 inch rings
10g minced garlic
1 can San Marino Corned Tuna
10g basil
2-3 tablespoon olive oil
20g parmesan cheese
5g parsley for garnish
Salt
Pepper

Procedure:

1. Cook spaghetti according to package directions.
2. Sautee the onions & garlic in olive oil.
3. Add the San Marino Corned Tuna & tomatoes & continue sauteing for 3-4mins.
4. Season w/ salt & pepper.
5. Turn off the heat & toss in basil & mix.
6. Plate & garnish w/ parmesan cheese & parsley.

Tuna Nachos

Ingredients:
1 bag nacho chips
1 can San Marino Corned Tuna
1 tablespoon olive oil
1/4 teaspoon paprika
1/8 teaspoon cumin
Salt & pepper to taste
1 cup shredded iceberg lettuce
1/4 cup sliced black olives
1/2 cup melted cheese sauce
1/2 cup ready-made tomato salsa
1/4 cup cup diced mango
1/2 cup grated cheddar cheese
1/8 cup sliced jalapeno peppers

Procedure:

1. Heat olive oil & saute San Marino Corned Tuna for 2-3 minutes.  Season w/ Paprika, cumin, salt & pepper.
2. On a large plate, layer shredded lettuce then top w/ the nacho chips.
3. Evenly layer on top the rest of the ingredients except for the grated cheese.
4. Top w/ Corned Tuna & finally layer the grated cheese on top.