Category: Cooking

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

tuna canapes

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


  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

basil spaghetti

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


  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

tuna nachos

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


  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.

Official Website of Rochelle Sy Chua where she talks about her travel experiences in Taipei, Taiwan, Philippines and Asia, as well as her adventures in food and restaurants

Cooking Demo by Julius Maggi Kitchen’s Chef Tess Sutilo

Part of the Nestle Meet & Greet awhile ago was a cooking demo by Julius Maggi Kitchen Chef Tess Sutilo.

Julius Maggi Kitchen is a fully equipped kitchen located at the Nestle Center in Rockwell, Makati.  It is where recipes made with Nestle Products are developed & tested, cooking demonstrations are done here as well.

Chef Tess Sutilo is the person responsible for developing recipes for Nestle.  Cool, isn’t it?  Such a big responsibility & such talent that she has.  🙂


Let me share with you the demonstration by Chef Sutilo as well as the recipe of the 2 dishes she prepared.

Magic Fish Fingers


1/2 kg Fillet of Fish (dory), cut into strips

1/2 lemon
1 8g Maggi Magic Sarap
2 cups All purpose flour
Ground pepper & salt to taste
Vegetable oil for deep frying

1) Squeeze 1/2 lemon onto fish.  Season with Maggi Magic Sarap.
2) On a plate, mix all purpose flour, pepper & salt.
3) Roll the fish in the flour mixture, making sure to coat the fillets evenly.
4) In a pan, heat pure vegetable oil and fry the fish until golden & crispy.
5) Transfer on a plate lined w/ paper towels to drain excess oil.  Serve w/ the papaya salad.


Papaya, Carrots & Fried Fish Salad

3 cups grated unripe papaya
1 1/2 cups grated carrots
1/4 cup chopped wansuy
1/4 cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
1/2 cup brown sugar
1/4 cup cooking oil
1/4 cup calamansi juice
1/4 cup vinegar
1 8g Maggi Magic Sarap
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

1) Toss papaya, carrots & wansuy in a bowl.  Set aside in the refrigerator to chill.
2) Using a mortar & pestle, coarsely crush the hibe & the siling labuyo together.  Transfer in a bowl.  Add sugar & mix very well.
3) Whisk in oil, calamansi juice & vinegar until the mixture is fully incorporated.
4) Season w/ Maggi Magic Sarap & patis to taste.
5) To assemble salad, toss the prepared vegetable in the prepared dressing.  Transfer on a plate & top with fried left-over fish, fried tofu or crispy wonton wrappers.


both dishes are yummy!  But I especially love the salad, I’ll ask lucy to follow the recipe.  Hope it’ll taste the same 🙂