Serves: 210 minutes Ingredients: 1 can Christa Tuna Tongol Chunk in Vegetable Oil1 bar Quickmelt cheese, grated4 slices white breadButter (optional) Method: Spread butter on bread (optional), add grated cheese, tuna, and another slice of bread on top. Put sandwich into sandwich maker. Toast until it turns golden brown. Serve warm.
Serves: 7-1025 minutes Ingredients: 1 can Christa Tuna Skipjack, drain the oil15 sheets spring roll pastry2 cloves garlic1 tbsp. oyster sauce1 tbsp. fish sauce1 egg5 tbsp. wheat flourChives to tie the spring rollsSalt, sugar, and pepper to tasteOil for fryingThai sweet chili sauce Method: Filling: Mix tuna, garlic, oyster sauce, and fish sauce. Add salt, sugar, and pepper to taste. Wrap 1 tablespoon of filling with spring roll pastry. Shape it like a little pouch then secure it with chive. Deep fry until pastry turns golden brown. Serve with Thai sweet chili sauce.
Serves: 5-1025 minutes Ingredients: 1 can Christa Tuna Padang Sauce Green Chili3 tbsp. grated coconut, fry without oil1 egg2 tbsp. wheat flour10 stalks lemongrass, lightly bashed Ground spices: 2 cloves garlic4 cloves shallot1 inch piece galangal1 inch piece ginger5 pieces lime leaf2 green chili (optional)Salt and sugar to taste Method: Mix ground spices with tuna, grated coconut, egg, and wheat flour. Stir well. Take a piece of lemongrass, mold tuna onto it. Repeat until you are done with the tuna and lemongrass skewer. Heat a little oil on a pan, grill satay until it turns brownish. Serve with warm rice.
Serves: 2-325 minutes Ingredients:1 can Christa Tuna Kompoeng Fried Rice Sauce2 potatoes2 cloves garlic, chopped4 cloves shallot, chopped3 bay leaves1 inch piece galangal2 red chili, sliced250 ml coconut milkSalt, sugar, and pepper to tasteCooking oil Method: Sauté shallot and garlic until fragrant, add bay leaves, galangal, red chili, coconut milk and a little bit of water. Mix well. Add potatoes and tuna. Add salt, sugar, and pepper to taste. Cook with low heat until seasonings well-absorbed. Serve with warm rice.