Spanish-Style Tuna Arroz Caldo  

Tuna is, a lot of times, a cheaper and more accessible ingredient for meatless meals. Canned ones are easy to store and makes for convenient cooking. 

Chef JP Anglo of Sarsá Kitchen + Bar says canned tuna with big flakes is versatile, and can be easily incorporated into quick recipes. He shares four healthy recipes—Spanish-Style Tuna Arroz Caldo, Sweet and Spicy Tuna Soba Noodles, Hot and Spicy Tuna Salad, and Curry Tuna-Egg Sandwich. 

Spanish-Style Tuna Arroz Caldo  

  • 1 can Mega Spanish-Style Tuna
  • 350 g white or brown rice, cooked
  • 20 g fresh garlic 
  • 50 g ginger 
  • 30 g fried garlic 
  • 30 g spring onion 
  • 5 g black pepper 
  • 20 ml patis 
  • 4 pc calamansi 
  • 4 tbsp cooking oil 
  • 150 g chicharon (nonmeat preferred)
  • Hard-boiled egg 
  • 1 L water

In a pot, add cooking oil and the tuna oil. Saute onions, ginger and garlic. Add about a liter of water and the cooked rice. Add half of the tuna and bring to a boil. Keep stirring and let cook for 20-30 minutes. Add the fish sauce, adjust to taste.

To plate, pour arroz caldo in a bowl, and garnish with remaining tuna, spring onions, fried garlic, chicharon and black pepper. Add hard-boiled egg. 

Sweet and Spicy Tuna Soba Noodles

  • 1 can Mega Sweet and Spicy Tuna
  • 500 g soba noodles 
  • 30 ml sesame oil 
  • 20 g sesame seed
  • 60 ml oyster sauce 
  • 5 g salt 
  • 3 pc fried egg
  • Chili-garlic oil (optional) 

Cook soba noodles in hot water; make sure not to overcook it. Toss all the ingredients with the cooked noodles. Add half of sweet and spicy tuna with the oil to flavor the noodles. Top with the remaining tuna, fried garlic, spring onions and fried egg. Make it spicy with chili-garlic oil. 

Hot and Spicy Tuna Salad

  • 1 can Mega Hot and Spicy Tuna 
  • 5 g chili powder 
  • 250 g Japanese mayo 
  • 20 g fresh garlic 
  • 100 g grilled cherry tomatoes
  • 400 g salad mix (greens, carrots, corn, as preferred)
  • 5 g salt 
  • Nori flakes

In a bowl, mix everything together and plate. Garnish with chili leaves, spring onion and nori flakes. 

Curry Tuna-Egg Sandwich

  • 1 can Mega Tuna Flakes in Oil
  • 1 pack sliced bread 
  • 4 pc hard-boiled egg  
  • 250 g Japanese mayo 
  • 100 g Parmesan cheese 
  • 10 g curry powder 
  • 5 g white sugar 
  • .5g white pepper 
  • 100 g red onion 
  • 100 g chopped tomatoes  
  • 2 tbsp butter 
  • Lettuce or arugula leaves

In a bowl, mix tuna, tomato and red onion. In another bowl, mix all the other ingredients (except the bread).  

Smear the bread with butter and toast in a pan or oven. To assemble, layer egg mixture and top with tuna mixture on bread with lettuce or arugula leaves. 

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