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
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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.

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