TUNA PASTA MELT

Ingredients:

300g. Del Monte Elbow/Twist Macaroni, cooked
6 cloves garlic, crushed
1pc. large onion, sliced
1 pouch Del Monte Filipino Style Spaghetti Sauce (250g)
1 can tuna chunks in oil (184g), drained but reserve oil
1/2 cup coarsely grated quickmelt cheese

For the White Sauce:

2tbsp. all-purpose flour
1/4 cup evaporated milk
1/4 cup water
1tbsp. margarine


Procedure:

White Sauce:
Mix all ingredients well. Season with salt and pepper to taste. Cover over low heat with constant stirring for 3 to 5 minutes or until thick. Set aside.

1. Sauté garlic in tuna oil until brown. Add onion and cook for 1 minute.
2. Add spaghetti sauce, 1/4 cup water, salt and pepper to taste. Simmer for 5 minutes. Add tuna chunks.
3. Blend spaghetti-tuna sauce with cooked elbow/twist macaroni. Arrange in pan.
4. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.

FISH, CLAM & CORN CHOWDER

Ingredients:

300g. halaan (clams), boiled (reserve 2 cups broth), and shelled
3 cloves garlic, crushed
100g. onion, chopped
1/4 cup all-purpose flour
2pc. chicken bouillon cubes
1 pouch Del Monte Filipino Style Tomato Sauce (250g)
1/4kg. potato, cubed
130g. tuna steak or fillet, deboned and cubed
2/3 cup canned whole kernel corn, drained
1/3 cup all-purpose cream
3tbsp. snipped parsley


Procedure:

1. Sauté garlic and onion in 3tbsp oil. Sprinkle with flour. Cook for 1 minute over low heat, stirring continuously.
2. Add bouillon cubes, clam broth, 1 and 1/4 cups water, tomato sauce and potatoes. Simmer for 10-12 minutes.
3. Add fish, clam meat, corn and 1/3tsp iodized fine salt (or 1tsp iodized rock salt). Simmer for 5 minutes.
4. Add all-purpose cream and parsley, stirring continuously. Cook for 2 minutes.

Makes 7 servings.