Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here!

How about spicy tuna sisig or tuna sinigang? Maybe stir fried tuna with pickles or just yang chow fried rice. 

I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit.




Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then.

Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usual tinapa or smoked fish, it was craving more than satisfied. Check out the recipe for Pancit Palabok with Century Tuna and Alamang. Enjoy!

My most successful is the tuna sisig. It just rooted from simple sauteed tuna but one time I just felt like adding soy sauce then vinegar and the rest was history.

Nothing fancy about this recipe, just boil the tuna flakes in the usual adobo concoction (soy sauce, vinegar, pepper, garlic, etc) until dry then add a lot of onions and more chillis then some oil. Juts tweak the recipe to suit your taste and serve it on a sizzling plate for the effect!

Next is my personal favorite - tuna sinigang. It started with just eating tuna with some steamed kamote tops as side dish.



To save time and add flavour, I place the kamote leaves on top of the tuna to heat and steam. Finally one day, I just happened to find an open sachet of sinigang mix in the cupboard and instinctively added some, thus my tuna sinigang was born. I also do it with kangkong leaves or even pechay.
Now I make it more sinigang looking by adding more vegetables used for sinigang - string beans, eggplants, radish, kangkong leaves and peppers to add spice and color. To make them more presentable, I don't cook the tuna anymore, I just pop it right out of the can for it to still have it's form.

I just then add more water to the liquid it comes with then add the sinigang mix and boil the vegetables in them. I just then arrange the cooked vegetables together with the tuna and pour the broth to make it more presentable.

A more simple sinigang - I cooked in the microwave oven some pechay leaves (kangkong at times). When done, I just pour a can of Hot and Spicy Tuna Flakes and then squeeze some calamansi.



Though it's not really sinigang in a sense, but who cares. It's among the simplest yet very delicious reinvention of a canned tuna I tried.

 Here's a a real recipe - Century Tuna, Pineapple and Ampalaya Salad.  The recipe's quite simple - just mix tuna flakes (chunks of solid variants), pineapple tidbits with some juice, white onions and thinly sliced ampalaya. Click for more details.

Latest inclusion is this collection is Tuna Embutido.
Almost unrecognizable from its pork version, you'll only get to taste the difference when you take a bite and savor the goodness of the tuna. Check out the recipe for Tuna Embutido.
A variation of my tuna sisig recipe is my healthy adobo flakes. It's made more crispy like it's shredded pork adobo version by adding more oil and frying it in oil longer but limiting the onions and peppers. Not quite much of a difference in taste but more on the texture - it's crispier!

And yet another spin off is the Stir-fried tuna. It's less oily than the sisig, less crispy than the flakes but has more veggies - bellpeppers, pickles (both slices and relish) and jalapenos.

It has a more varied taste and the tuna tastes and feel like "corned beef". Diced potatoes and squash can also be used.

Next is just a generic recipe anybody can think of - tuna with mixed vegetables. This time it's a pack of the usual mixed veggie combo - corn kernels, peasa and carrots. To add more flavour, colour and texture, strips of red and green bellpers. A perfect rice topping!

And speaking of rice, you can make your own Tuna Yangchow Fried Rice. Just beaten egg and/or more vegetables and make this healthier version of any Chinese restaurant staple.

An omelette is also a good way of utilizing this tuna with mixed vegetable recipe.

You can also add a cream sauce to the mixture and make your own Tuna ala King. Perfect on breads, as pasta sauce and pie filling. Even rice as topping too.

Another good recipe but not as simple is tuna casserole. Just replace the meat with tuna in your usual recipe and a healthier version is baking hot in the oven.

Just add cheese and cream. And perfect with pasta too!
And finally two recipes made with what's available during the time hunger called. Tuna with fried potatoes and garlic and this almost dried "soup" tuna with eggplant and radish.

Could have been made into sinigang if only there was a tamarind mix that time.
I haven't experimented on new recipes for a long time since I was stuck with my sisig or sinigang recipe. Hopefully serendipity, find me again and when it does, it will only take a can of Century Tuna and a blog post to share it.