Century Mexican-Style Tuna



For the tuna:

4 tbsps. Oil from drained Century Tuna
2 tbsps. Garlic, crushed
½ cup onions, chopped
½ cup tomatoes, chopped
½ cup green bell pepper, chopped
3 cans Century Tuna Hot & Spicy, drained
½ cup tomato sauce
½ cup oil from drained tuna
1 tsp. oregano, ground
1-½ tsps. cumin
½ tsp. fine salt
1-½ tsps. sugar
2 tbsps. liquid seasoning
chopped onions for topping
grated cheese for topping
3 cups rice
4 tbsps. parsley, chopped

For the marinated cucumber carrot:

1 pc. cucumber, peeled & sliced thinly
1 pc. carrot, peeled & sliced thinly
2 tbsps. calamansi juice
2 tbsps. sugar
¼ cup water
1/8 tsp. pepper
¼ tsp. salt



Step 1

Heat tuna oil in a wok and saute the garlic, onions and tomatoes for a few minutes. Add the bell pepper.

Step 2

Add the drained Century Hot and Spicy Tuna. Add the tomato sauce and ½ cup oil from drained tuna.

Step 3

Season with oregano, cumin, salt, sugar and liquid seasoning. If you prefer, top with chopped onions and grated cheese. For the marinated cucumber-scarrot. Mix the cucumber and carrot in a bowl.

Step 4

In another bowl, mix the calamansi juice, sugar, water, pepper and salt. Pour on the cucumber and carrot. Chill before serving.

Step 5

Cook for 3 cups of rice in a rice cooker. After the rice has been cooked, transfer the rice bowl and toss 4 tablespoons chopped parsley. Mold the rice in a fluted pan or molder and transfer on a platter. Pour the tuna in the middle. Garnish with the marinated cucumber carrot.

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