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2 – 184 grams Century Tuna Chunks in Vegetable Oil

2 tablespoons corn oil

2 teaspoons chopped ginger

1 teaspoon chopped garlic

1 cup sliced onions

2 cups quartered tomatoes

¼ cup bagoong isda, strained

2 cups squash, diced

3 medium eggplant, sliced

8 pieces okra, sliced

1 medium ampalaya, sliced




Using a non-stick pan fry Century Tuna in its own oil. Cover and fry until crisp (about 8 to 10 minutes). Set aside.


In another pan, sauté in corn oil, ginger, garlic, onions and tomatoes. Stir in bagoong and cook for 5 minutes. Add squash, eggplant, okra and ampalaya. Cover and continue cooking for 3 to 5 minutes on medium heat. Top with crispy tuna flakes before serving.


Makes 8 to 10 servings.

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