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Affordable Gourmet-style Recipes

Looking for recipe ideas that are easy to follow, inexpensive and relatively free of guilt, too? Try to incorporate a favorite of U.S. households – Canned tuna!

For something different that promises to guests and family if you please, Bumble Bee provides some ideas of delicious recipes on the basis of canned tuna are the new deposits of gold thread the first label. Keep this gourmet quality solid white albacore tuna ready for company parties, unexpected guests or family gatherings. Next, prepare a gourmet meal affordable style food that your guests convinced you've prepared something truly complex and extravagant. As a bonus, they will enjoy canapés or dishes that are delicious, but no serious calories.

Specially designed by two of the great leaders in California, here are some recipes that demonstrate how canned tuna is not a common ingredient.

** In the Mediterranean Rigatoni Pasta with fillet albacore first

Chef Recipe Poigin Fabrizio, Bertrand at Mister A, San Diego

This dish of pasta with a simple touch and tasty Mediterranean is ideal if you sit at the table with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Makes 4 servings.

Ingredients:

1 / 2 cup extra virgin olive oil

4 oz unsalted butter

1 large sweet onion, cut into 1/4-inch dice

2 red peppers, seeded and cut into 1/4-inch dice

1 vine ripened tomato, diced

5 cloves minced garlic

A sprig of rosemary

Sea salt and freshly ground pepper

1 / 2 cup dry white wine

1 small jar of Spanish olives (green olives stuffed with pimientos), drained

2 boxes of 6 ounces of Bumble Bee solid white wire first white, drained

1 / 2 pounds pasta Rigatoni

1 tablespoon chopped chives

Dry years grated Parmesan

Pinch of crushed red chili pepper flakes (optional)

Instructions: Boil water in large saucepan according to package directions in preparation for cooking the rigatoni pasta. Heat 2 / 3 olive oil and 4 ounces unsalted butter in large skillet over medium-high heat until smoking hot ", but not close. Add the onion and cook for 5 minutes until soft. Add the diced peppers, reduce heat to medium low and cook until peppers are tender. Add chopped tomatoes, garlic and tsp of 3.1 leaves rosemary. Season with sea salt and freshly ground pepper.

Cover and simmer for 10 minutes. Add wine 1 / 2 cup dry white and simmer for 5 minutes. Then add whole olives, drained of Bumble Bee tuna loins for the first time in solid particles into the sauteed mixture. Cover and cook until the tuna is hot (about 3-5 minutes).

Cook rigatoni pasta in a large saucepan of boiling water salt according to package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Combine pasta, tuna sauce and water, then place on a platter or plates individual. Sprinkle with the remaining olive oil on top and garnish with chopped chives and parmesan cheese dry years. Top with a pinch of red pepper flakes, if prefer a little more teeth.

** Delicate, white sofa Day

Chef Recipe Poigin Fabrizio, Bertrand at Mister A, San Diego

An easy to follow, a stylish sofa to entertain guests or simply offer a unique way to serve white tuna! 6 to 8.

Ingredients:

June 1 oz Bumble Bee solid white thread white first, drained

2 shallots, finely chopped

1 tablespoon chopped chives

1 tablespoon heavy cream

pepper, sea salt and freshly ground pepper to taste

sourdough bread (optional)

3 ounces of cheese County White cheddar or old, thinly sliced

Extra sour cream for garnish (optional)

1 / 2 ounce domestic caviar (optional)

branches of chervil (optional)

Directions: Mix the first goal of tuna, onions, chives, cream, salt and pepper. Pour the mixture over toast triangles sourdough bread or Chinese ceramic spoons serving. Garnish each serving with a slice of cheese mixture and place in preheated oven (300 degrees) until cheese begins to melt – about 3 minutes. Remove toast or Chinese spoons from the oven and cover with a single point of caviar crème fraiche, and then a dot (Optional). Finish with a sprig of chervil for garnish.

** Tuna first goal of potatoes and bread

Recipe Chef Gerald Hirigoyen, owner and chef, and Fringale Piperade Restaurant, San Francisco

2003 Magazine Top recognized in the top ten food and wines from New lists of wines, Chef Gerald suggests complementing this entry with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Makes 4 servings.

Ingredients:

1 / 2 cup olive oil

2 large onions, chopped

4 medium Anaheim chiles, seeded and chopped

2 bay leaves

8 cloves garlic, peeled and chopped

2 pounds Yukon Gold potatoes, quarter

1 cup dry white wine

3 cups vegetable stock or canned vegetable broth

6-8 strands of saffron

1 tablespoon kosher salt

1 / 2 teaspoon white pepper

1 mild dried chili

4 6-ounce cans of Bumble Bee solid white albacore first thread, drained

3 tablespoons chopped fresh parsley

Pinch of Espelette (Basque chili pepper) cayenne powder or fresh

Directions: Heat 1 / 2 cup olive oil in large saucepan over high heat. Add onions, Anaheim chilies, bay leaves and garlic and cook for 10 minutes. Add potatoes, wine, broth vegetables and saffron. Bring to a boil, cover and reduce to medium heat. Add salt, pepper and dried chili, and cook until potatoes are tender, about 15 minutes. Add tuna and sauté for 2 to 3 minutes or until hot. Stir occasionally to avoid breaking apart the fish. Salt and pepper to taste. Discard bay leaves before serving. Serve into soup bowls, shallow, and sprinkle with parsley and Espelette.

For more information, visit http://www.dishadvice.com

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