Holiday Delights

Here are six easy-to-do treats to brighten up your holiday table. You can make additional batches like the empanada which will be a welcome gift for family and friends. Don’t stress yourself about your Christmas menu


Here are six easy-to-do treats to brighten up your holiday table. You can make additional batches like the empanada which will be a welcome gift for family and friends. Don’t stress yourself about your Christmas menu especially if you are a working mom. Chef Donna Garcia-Morales of the Century Tuna Culinary Center presents six holiday delights that may be prepared, cooked and served in a jiffy. Or you may prepare them ahead of time like the Tuna Risotto Balls and Tuna Empanada—they make great pick-me-ups or appetizers for family gatherings.


They are also ideal give-aways, friends always love edible gifts cooked in the home kitchen. And don’t forget—ask the kids to help you out preparing the holiday meals, the table and edible gifts.






1 (184 gms.) can Century Tuna Chunks in Water, drained

2 tbsps. onions, chopped

2 tbsps. celery stalk, chopped

1 tbsp. pickle relish

½ cup mayonnaise

¼ tsp. salt

8 slices multi-grain bread

4 slices Gruyere cheese

4 slices cheddar cheese

Softened butter

Fresh ground pepper

French fries or side Salad



1. In a bowl, combine tuna, onions, celery, pickle relish and mayonnaise. Season with salt and pepper.

2. Spread filling on bread then top with cheeses.

3. Brush butter on bread then grill on both sides until cheese melts.

4. Serve with French fries or Side Salad.

Yield: Makes 4 sandwiches






200 gms. farfalle or linguine

1 tbsp. olive oil

1 tbsp. garlic, minced

2 (180 gms.) cans Century Tuna Flakes in Vegetable Oil, drained

½ cup pesto sauce*

1-1/2 cups all purpose cream

Salt & pepper to taste

Grated parmesan cheese for garnish



1. Cook pasta according to package directions. Set aside.

2. Heat olive oil in pan and sauté garlic until aromatic.

3. Add Century Tuna and stir in pesto sauce and cream. Season with salt and pepper.

4. Add pasta to the sauce and toss well.

5. Remove from heat; transfer to a serving dish and top with parmesan cheese.

Yield: Makes 4 servings


*Pesto sauce may be store-bought or you can make your own: Blend together 3 cups sweet basil leaves, 4 garlic cloves, ¼ cup walnuts, 1 tablespoon grated parmesan cheese and 1-1/2 cups olive oil in a blender or food processor until smooth. Transfer to a clean, airtight jar or container. Maybe stored in the ref for up to 5 days.






1 (184 gms.) can Century tuna Chunks in

Water, drained

¼ cup onions, chopped

2 tbsps. chives, chopped

½ cup cheese, grated

1 cup mayonnaise

½ tsp. ground oregano

1 loaf French bread, cut into ½”-thick slices

1 tsp. ground paprika



1. Preheat oven to 350⁰F.

2. In a bowl, combine tuna, onions, chives and cheese. Blend in mayonnaise and oregano.

3. Spread tuna mixture on bread slices. Sprinkle with paprika.

4. Bake in oven * for 10 minutes. Serve hot.


*In place of a conventional oven, Herbed Tuna Bread may also be broiled in an oven toaster for 5 minutes.






4 cans Century Tuna Vienna Sausage

1 (250 gms.) pack hotcake mix

¼ cup cornstarch

¼ cup cornmeal

¾ cup water

1 whole egg

Cooking oil for deep-frying

Ketchup & mustard on the side



1. Drain Century Tuna Vienna Sausage from its broth and pat dry with paper towel.

2. Skewer each piece with bamboo barbecue sticks. Set aside.

3. Prepare batter by combining hotcake mix, cornstarch, cornmeal, water and egg. Mix thoroughly until smooth.

4. Heat oil in a deep frying pan. Dip Vienna sausages in prepared batter and carefully dip in oil to fry until golden. Serve hot with ketchup and mustard.

Yield: Makes 42 pieces






1 tbsp. oil

¼ cup red bell pepper, chopped

¼ cup onions, chopped finely

1 (184 gms.) can Century Chunks in

Vegetable Oil, drained

2 cups cooked rice

1 tsp. chicken powder

¼ cup white wine

½ cup parmesan cheese, grated

½ cup flour

2 eggs, beaten

1 cup breadcrumbs



1. In a pan, sauté bell pepper and onions until caramelized.

2. Add tuna, cooked rice, chicken powder and white wine. Mix well. Set aside and cool.

3. Mix in parmesan cheese then form into small balls.

4. Dredge in flour, beaten eggs and breadcrumbs.

5. Deep fry until golden brown.

6. Serve with marinara sauce.

Yield: Makes 24 tuna risotto balls.







1 (184 gms.) can Century Tuna Chunks

in Vegetable Oil

2 tsps. garlic, chopped

¼ cup onions, chopped

 2 tbsps. pimientos, chopped

½ cup potatoes, cooked & diced

½ cup tomato sauce

¼ tsp. salt

1/8 tsp. pepper

2 tsps. sugar


2 cups all purpose flour

1 tbsp. sugar

1 tsp. salt

1/3 cup butter or margarine, softened

1/3 cup shortening

½ cup cold water

All purpose flour for dusting

Cooking oil for frying



1. Heat oil from tuna. Saute garlic, onions and pimientos until aromatic.

2. Add tuna, potatoes and tomato sauce.

3. Season with salt, pepper and sugar.

4. Let cook for 3 to 5 minutes then set aside to cool.

5. Fill dough rounds with a tablespoon tuna filling.

6. Fold over and flute edges to seal.

7. Deep fry empanada pieces in hot oil until golden brown. Drain on paper towel.

Yield: Makes 12 to 14 pieces


To prepare crust: Put all ingredients (except cold water) in a bowl and mix at low speed. When particles are fine, toss in ½ cup cold water. Mix again until dough holds together and can be formed into a ball.


On a flat surface, put wax paper and dust with flour. Place dough on top and sprinkle with flour. Place another sheet of wax paper on top.


With small rolling strokes, roll out dough starting from the center toward the edges until dough is about ¼-inch thick. Cut 4-inch rounds using a cookie cutter.






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