Tuna Recipes for Lent Part 4: Italy and U.S.

by Penny Angeles-Tan | Mar 30, 2021 | Bon Appetit

For the 4th part of the Tuna Recipes for Lent series, we are revisiting the U.S. and Italy once again.  Sandwich and soup go well together and you can certainly enjoy these for one meal.

Tuna Bruschetta

Bruschetta is an open sandwich and the bread used is usually a crusty type of bread such as a baguette.  Technically you could use any bread but it wouldn’t be the same. 🙂

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Tuna Bruschetta

Course: Main Course

Cuisine: Italian

Keyword: bread, fish, sandwich, tuna

Servings: 8

Ingredients

• 1 can (185 g) San Miguel Del Mar Tuna Chunks in Oil
• 1 pc. (30 g) onion, chopped
• 3 pc. (100 g) tomatoes, chopped
• 6 pcs. basil leaves, chopped
• 1/4 cup capers
• 1/2 cup sliced black olives
• 1 tsp balsamic vinegar
• 2 tbsp olive oil
• 1 pc. baguette, sliced 1/4 inch thick and lightly toasted

Instructions

• Mix together tuna, onion, tomatoes, basil, capers, olives, vinegar, and olive oil.
• Top each piece of bread with a scoop of the tuna mixture.

Tuna and Corn Chowder

I love chowders.  A chowder is a very heavy, filling soup.  Tuna and corn chowder is a healthy alternative and is not difficult to make.  I am certainly making this over the holy week.

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Tuna and Corn Chowder

A chowder is a heavy, cream-based soup! On its own, it is quite filling.

Course: Soup

Cuisine: American

Keyword: chowder, corn, fish, soup, tuna

Servings: 5

Ingredients

• 1/4 cup Dari Creme Classic
• 1 pc. (50 g) onion, chopped
• 1/4 cup celery
• 1/4 kg potatoes, cubed
• 1/2 cup corn kernels
• 2 cups chicken broth*
• 1 pack (250 ml.) Magnolia All-Purpose Cream
• 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water
• 1/4 tsp iodized fine salt
• 1/8 tsp pepper

Instructions

• In a saucepot, melt margarine and sauté onion and celery
• Add potatoes and cook for about 5 minutes.
• Add corn and cook for another 5 minutes or until the potato is tender.
• Pour in broth and cream. Stir and let simmer.
• Mix in tuna and cook until soup thickens. Season with salt and pepper.

Notes

• For a thicker consistency add roux to the chowder. Roux is combined with equal parts of butter and flour.
• To make roux: Melt butter over low heat and mix in flour until blond in color. Cool down. Add a few tablespoons to the soup and cook until desired consistency is achieved.

These tuna recipes go well together as well.  Let me know if you tried to make them and how well the dishes turned out. 🙂