CENTURY TUNA / CENTURY QUALITY RECIPES CENTURY BANGUS AND CHERRY TOMATO IN ANGEL HAIR PASTA

Procedure: Deep-fry bangus strips in hot oil until crisp and golden. Set aside, keeping it warm.

Cook pasta as directed in the package. Set aside.

Heat olive oil on pan and sauté garlic and cherry tomatoes. Add white wine, thyme and red pepper flakes and simmer until tomatoes are cooked. Toss in pasta, crispy bangus, parsley, and basil leaves. Serve hot topped with crumbled feta cheese.

Makes 4 servings. Ingredients: ½ cup cooking oil 1-410 grams Century Premium Boneless Bangus Belly Marinated, cut

into 1-inch strips 200 grams angel hair pasta ½ cup olive oil ¼ cup minced garlic 2 cups cherry tomatoes ¼ cup white wine ½ teaspoon dried thyme 1 teaspoon red pepper flakes 1 tablespoon chopped flat leaf parsley 3 tablespoons fresh basil leaves, chiffonade ½ cup crumbled feta cheese

CENTURY BANGUS AND COUSCOUS SALAD

Ingredients: ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Marinated Mustard Vinaigrette:

2 tablespoons mustard ½ cup red wine vinegar 1 teaspoon chopped fresh tarragon 2 tablespoons honey 1 ½ cup extra virgin olive oil Salt and freshly cracked pepper to taste 2 cups cooked couscous* ¼ cup roasted red bell pepper, roughly chopped 1 tablespoon diced red onion ½ cup cucumber, small diced ½ cup cherry tomatoes ¼ cup sliced black olives 2 cups mixed greens ½ cup crumbled feta cheese Procedure: Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. Whisk together mustard, red wine vinegar, tarragon, honey, olive oil and salt and pepper. Toss into couscous, bell pepper, red onion, cucumber, tomatoes, olives and bangus. Serve salad on a bed of mixed greens topped with feta cheese.

Makes 4 servings. *Couscous may be bought from specialty gourmet shops. To cook couscous, boil together 1 cup of chicken stock or water, 1 tablespoon olive oil and a pinch of salt. Add

½ cup of uncooked couscous, turn off heat then cover, allowing it to stand for 6 minutes. Fluff cooked couscous with a fork before serving.

CENTURY BANGUS AND DILL CREAM CHEESE SANDWICH

Ingredients: ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Marinated ½ cup softened cream cheese ½ cup sour cream 1 teaspoon chopped fresh dill ½ teaspoon lemon juice ½ teaspoon lemon zest 12 slices French baguette or multi grain bread 1 cup micro greens or alfalfa sprouts Procedure: Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. In a bowl, combine cream cheese, sour cream, dill, lemon juice, lemon zest and bangus flakes. Chill for 30 minutes.

Spread bangus mixture on slices of bread and topped with micro greens or alfalfa sprouts.

Makes 6 servings.

CENTURY BANGUS WITH GREEN MANGO AND PAPAYA SALAD

Ingredients: ½ cup cooking oil 1-410 grams Century Premium Boneless Bangus Belly Marinated, cut into 1-

inch strips Asian Vinaigrette: ½ cup lime juice 1 teaspoon lime zest 1½ tablespoons fish sauce 3 tablespoons honey 1 cup extra virgin olive oil 3 cups green papaya, cut into thin strips 3 cups green mango, cut into thin strips 1 cup red bell pepper and yellow bell pepper, cut into thin strips ¼ cup sliced red onion 1 teaspoon chopped fresh coriander leaves ½ cup chopped roasted peanuts 3 cups mixed greens Procedure: Fry bangus strips in hot oil until crisp and golden. Set aside.

For the vinaigrette, whisk together lime juice, lime zest, fish sauce, honey and olive oil. Set aside.

In a large bowl, toss together green papaya, green mango, bell peppers, red onion, coriander leaves and vinaigrette. Plate mango-papaya salad on a bed of greens topped with crispy bangus and peanuts.

Makes 6 servings.

CENTURY BANGUS AND FARFALLE A LA GENOVESE

Ingredients: ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Marinated 200 grams farfalle (ribbon pasta) 2 tablespoons olive oil 1tablespoon minced garlic 1 cup pesto sauce* 3 cups whole cream Salt and pepper to taste Grated Parmesan cheese for garnish Procedure: Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. Cook pasta as directed in the package. Set aside.

Heat olive oil in a pan and sauté garlic until aromatic. Stir in pesto sauce and cream. Season with salt and pepper. Add pasta and bangus to the sauce and toss well. Remove from heat and top with Parmesan cheese.

Makes 4 servings. *Make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, ¼ cup walnuts, 1 tablespoon grated Parmesan cheese and 1 ½ cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.

CENTURY BANGUS SHAWARMA

Ingredients: Garlic Yogurt Sauce:

1 cup plain yogurt ½ cup mayonnaise 2 teaspoons minced garlic ½ teaspoon cumin powder ½ teaspoon lemon juice ½ teaspoon cayenne pepper Salt and pepper to taste ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Marinated 4 pita pockets 1 cup sliced cucumber 1 cup sliced tomatoes ½ cup sliced red onion 1 tablespoon roughly chopped fresh coriander Procedure: Combine all ingredients for the sauce. Transfer to a squeeze bottle and chill in the refrigerator for at least 30 minutes to let flavors blend.

Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. Heat pita, cut slits to open. Place some cucumber, tomatoes red onion and coriander inside the pita. Distribute flaked bangus and squeeze in yogurt sauce.

Makes 4 servings.

CENTURY BANGUS TERIYAKI SANDWICH

Ingredients: ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Belly

Marinated, cut into 2 1 cup prepared teriyaki sauce* 2 tablespoons toasted sesame seeds 1/3 cup sliced spring onion (1/2 inch diagonally) 6 pieces large pandesal, split in half 1 cup torn lettuce ½ cup sliced tomato Procedure: Fry bangus in hot oil until crisp and golden. While still hot, spread bangus with teriyaki sauce and sprinkle with sesame seeds and spring onion. Fill into pandesal with lettuce and tomato.

Makes 6 servings. *To make Teriyaki sauce: Combine together in saucepan 1 cup water, ¼ cup light soy sauce, 3 tablespoons brown sugar, 1 teaspoon minced garlic and 1 tablespoon ginger. Bring to a boil with occasional stirring. Dissolve 2 tablespoons corn starch in 1/4 cup of cold water and add to sauce. Stir until sauce has thickened.

CENTURY BANGUS SALAD WITH CARAMELIZED PEAR AND WALNUTS

Ingredients: ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Marinated Caramelized Pears:

2 tablespoon granulated sugar 1 cup canned pear, sliced Honey Lemon Vinaigrette:

¼ cup lemon juice 2 tablespoons honey Salt and pepper to taste 1 cup extra virgin olive oil 6 cups mixed greens ½ cup chopped toasted walnuts ½ cup cherry tomatoes 3 tablespoons reduced balsamic vinegar* Procedure: Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside. Sprinkle sugar on pears. Pan-grill on a skillet brushed lightly with oil until caramelized. Set aside. Whisk together lemon juice, honey, salt, pepper, and extra virgin olive oil. Cover and chill until ready to serve. Toss together mixed greens, walnuts and cherry tomatoes. Arrange on a plate topped with bangus flakes and caramelized pears. Drizzle with vinaigrette and reduced balsamic vinegar.

Makes 6 servings. *To reduce balsamic vinegar: Pour 2 cups balsamic vinegar into a skillet or saucepan. Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or

desired consistency is achieved. Remove from heat to allow it to thicken some more as it cools.

TUNA NICOISE PITA

Ingredients:

Dressing:

2 tablespoons mayonnaise 2 teaspoons Dijon mustard 2 teaspoons white vinegar 1 teaspoon lemon juice 1 teaspoon anchovy paste 1 tablespoon grated Parmesan cheese Tuna Nicoise Salad:

1/4 cup diced cooked potatoes 1-184 gram Century Tuna Chunks in Water – drained 1/3 cup cooked green beans (abitsuelas or Baguio beans) – cut into 1

½-inch niblets 1/3 cup deseeded and diced fresh tomatoes 2 tablespoons sliced black olives 1 cup shredded green leaf lettuce (iceberg, romaine or lolo rossa) 4 pita pocket bread 1/4 cup chopped hard cooked eggs for topping Procedure: To make the dressing, mix together mayonnaise, Dijon mustard, vinegar, lemon

juice, anchovy paste and Parmesan cheese. Set aside, keeping it chilled. Mix together potatoes, Century Tuna, green beans, tomatoes, olives and lettuce. Add

prepared dressing. Toss well to coat thoroughly. Split pita bread to open. Fill with tuna salad. Top with chopped eggs. Keep chilled

until ready to serve. Makes 4 pita pocket sandwiches.

CENTURY BEER BATTERED BANGUS WITH TARTAR SAUCE

Ingredients: 1-420 grams Century Premium Boneless Bangus Belly, Unseasoned 1 teaspoon salt ½ teaspoon pepper 1 tablespoon calamansi juice

1 cup flour ½ tablespoon baking powder ½ teaspoon salt 1 can cold beer ½ cup cornstarch cooking oil for frying For the Tartar Sauce: 1 cup mayonnaise 1 tablespoon pickle relish 1 tablespoon minced onion 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons sugar Procedure: Slice Century Premium Boneless Bangus belly into strips approximately one inch wide. Season with salt, pepper and calamansi juice.

In a bowl, combine flour, baking powder and salt. Blend in the beer until the batter is smooth. Keep mixture cool.

Dredge bangus strips in cornstarch. Dip the bangus in the batter and deep fry in very hot oil until golden brown. Remove from oil and drain bangus.

For the tartar sauce. In a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt, pepper and sugar. Makes 6 servings

CENTURY BANGUS BRUSCHETTA

Ingredients: 1-184 grams Century Bangus Fillet in Oil 1 ½ cups canned diced tomatoes, drained 1 tablespoon pesto ¼ cup grated parmesan cheese toasted, sliced French bread, extra pesto Procedure:

Drain Century Bangus Fillet in oil and break into small chunks. Mix together with the tomatoes and pesto. Top mixture on a slice of toasted French bread. Drizzle with some more pesto and sprinkle with parmesan cheese.

PESTO RANCH SANDWICH

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Ingredients: Tuna Salad:

1-184 grams Century Tuna Chunks in Water – drained 2 tablespoons diced celery 1 1/2 tablespoons diced onion 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1/2 teaspoon dill weed 1/4 teaspoon salt 3 tablespoons fat-free ranch dressing

1 teaspoon pesto sauce 4 multigrain rolls – split 1/2 cup alfalfa sprouts 1 medium tomato – sliced 1/4-inch thick 1 small cucumber – peeled and sliced 1/8-inch thick salt and freshly ground pepper Procedure: To make tuna salad: Mix together Century Tuna, celery, onion, mayonnaise, Dijon

mustard, dill and salt. Cover and chill until ready to serve. Mix together ranch dressing and pesto sauce. Spread on cut sides of bread. Layer on bottom half of bread: alfalfa sprouts, tomato and cucumber slices. Sprinkle

with freshly ground pepper and a dash of salt. Scoop tuna salad over and top with remaining half of bread. Makes 4 servings.

NICOISE TUNA PASTA SALAD cpgwordpress

Ingredients: 500 grams cooked rotini spiral pasta (from 250 grams uncooked) 4 cups mesclun salad mix 1-184 grams Century Tuna Solid in Water – drained 1/2 cup chopped deseeded fresh tomatoes 1 cup blanched green beans (abitsuelas or Baguio beans) 3 tablespoons sliced black olives 2 hard cooked eggs – sliced

1/2 cup bottled raspberry vinaigrette dressing Procedure: In a large bowl, combine the pasta, mesclun, Century Tuna, tomatoes, green beans,

olives and eggs. Add dressing and toss to coat thoroughly. Portion into four chilled plates. Serve immediately. Makes 4 servings.

DILL TUNA WRAP

Ingredients:

Tuna Salad:

1-184 grams Century Tuna Chunks in Water – drained 2 tablespoons diced celery 1 1/2 tablespoons diced onion 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1/2 teaspoon dill weed 1/4 teaspoon salt 4-12 inch tortilla wraps 1 1/2 cups Romaine lettuce – cut into bite size pieces 1/4 cup herb cheese creamy dressing 1 large tomatoes – sliced 1/8-inch thick 1 small green bell pepper – cut into strips Procedure: To make tuna salad: Mix together Century Tuna, celery, onion, mayonnaise, Dijon

mustard, dill and salt. Cover and chill until ready to serve. To assemble: Place one tortilla wrap on a clean surface. Layer the following across

center of wrap: 1/2 cup of lettuce, 1-2 tablespoons dressing, 4 slices tomatoes, a few strips of green bell pepper and about 1/2 cup of tuna salad mixture. Roll up tightly, tucking in edges as you roll. Slice in half diagonally. Keep chilled before serving.

Makes 4 servings.

CENTURY MARINATED BANGUS WITH TOMATO, KESONG PUTI AND GREEN BEANS

Ingredients: 1-450 grams (2pc/pack) Century Premium Boneless Marinated Bangus 2 tablespoons cooking oil 1 pc medium tomato, sliced 1 pc small kesong puti, sliced 1 cup green beans, sautéed in butter with garlic Procedure: Fry Century Premium Boneless Marinated Bangus in oil until golden brown. Arrange slice tomato on the side and place kesong puti slices in between tomatoes. Serve with sautéed buttered green beans on the side.

Makes 4 servings.

CENTURY BANGUS SISIG TAQUITOS

Ingredients: 1-150 grams Century Bangus Sisig, drained ½ cup grated cheese 1 tablespoon chili powder 24 pieces taquitos (small tacos) ½ cup shredded iceberg lettuce ¼ cup diced tomatoes 1 tablespoon chopped cilantro Procedure: Combine Century Bangus Sisig, grated cheese and chili powder in a bowl. Set aside. To assemble: Place a few shreds of lettuce at the bottom of the taquito, top with half a teaspoon of the bangus filling, several pieces of diced tomato and sprinkle with chopped cilantro.

Makes 24 pieces

CENTURY BANGUS PANINI

Ingredients: 1 tablespoon olive oil ¼ teaspoon minced garlic ¼ teaspoon Italian seasoning 1/8 teaspoon ground oregano ¼ cup sliced eggplant ¼ cup sliced onion

2 tablespoons sliced green bell pepper salt and pepper to taste 2 focaccia 1-184 grams Century Gourmet Bangus Fillet Spanish Style 2 sliced cheese Procedure: Combine olive oil, garlic, Italian seasoning and oregano. Toss in vegetables and season with salt and pepper. Stir-fry vegetables in a hot pan until aromatic.

Slice focaccia bread in half, arrange stir fried veggies at the bottom. Top with Century Gourmet Bangus Fillet Spanish Style and put a slice of cheese on top. Cover with another slice of bread and heat using a panini press or a toaster oven.

Makes 2 panini sandwiches

CENTURY BANGUS LUMPIANG SHANGHAI

Ingredients: 2-150 grams Century Bangus Sisig 1 tablespoon chopped garlic ½ cup finely chopped onion ½ cup chopped carrot 1 tablespoon chopped wansuy 2 eggs ¼ cup Japanese breadcrumbs 2 tablespoons all-purpose flour 1 teaspoon salt ½ teaspoon pepper 24 pieces lumpia wrapper water for sealing 1 cup cooking oil sweet chili sauce Procedure: In a bowl mix the Century Bangus Sisig with the other ingredients. Scoop 1 tablespoon of bangus mixture and place on a lumpia wrapper. Roll and seal with water.

Heat pan with cooking oil. Fry lumpia until golden brown in color. Drain vertically in a strainer. Transfer lumpia in a serving platter and serve with sauce on the side.

Makes 24 pieces

CENTURY BANGUS FILLET ON BUTTERED PARSLEY RICE WITH SALSA

Ingredients: ¼ cup butter 1 tablespoon garlic 1 cup cooked rice 1 teaspoon chicken powder 1 tablespoon chopped parsley 1 – 184 grams Century Bangus Fillet in Oil 1 cup freshly made salsa Procedure: Heat butter in a wok and sauté garlic until aromatic. Add rice, chicken powder and parsley, then mix very well. Measure the rice into bowls about ¼ cup in size and mold unto a platter. Top with Century Bangus Fillet in Oil and salsa.

Makes 4 servings

CENTURY BANGUS ALA MADRILENA

Ingredients: ½ cup olive oil 1 medium-sized onion, chopped ½ cup tomato sauce ½ cup cubed ham 2 whole chorizo de Bilbao, cubed 1 cup garbanzos 2 cups fish broth 3 tablespoons red wine

½ bay leaf salt to taste 1 teaspoon crushed peppercorns ½ cup red bell pepper, cut into wedges ½ cup stuffed green olives 2 tablespoons flour ¼ cup water 2-184 grams Century Bangus Fillet Spanish Style, drained season with salt, pepper and sugar to taste

Procedure: Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil. Add the ham, chorizo and garbanzos. When boiling, add the broth, wine, and bay leaf. Season with salt and peppercorns. Add the pimiento and the olives. Thicken sauce with a little flour dissolved in small amount of water. Season with salt, pepper and sugar to taste. Cook for 8 minutes. Stir in bangus. Cook for 2 minutes. Serve hot.

Makes 10 servings

TUNA NOODLE CASSEROLE

Ingredients: 1/4 cup butter 2 tablespoons minced white onion 2 tablespoons minced green bell pepper 1/4 cup all purpose flour 1/4 teaspoon white pepper 3 cups low fat milk – heated 1/2 teaspoon Worcestershire sauce 3/4 teaspoon salt, or according to taste

1-184 grams Century Tuna Chunks in Water – drained 2 tablespoons minced canned pimientos 500 grams cooked egg noodles (from 250 grams uncooked) 1/4 cup dry breadcrumbs 2 tablespoons melted butter Procedure: Preheat oven to 375F. In a stockpot over medium heat, melt butter. Add onion and green bell

peppers. Sauté until onions are transparent. Add flour and white pepper. Cook until bubbly. Stir in hot milk and Worcestershire sauce. Cook stirring constantly until smooth and

thickened. Turn heat to low and allow to simmer for 10 minutes to let flavors blend. Season with salt according to taste. Remove from heat.

Combine cream sauce, Century Tuna, egg noodles and pimientos. Pour into an ovenproof dish.

Combine breadcrumbs and melted butter. Sprinkle over noodles. Bake in preheated oven for 15 to 20 minutes or until top is browned and casserole is

heated through. Serve hot. Makes 3 to 4 servings.