We are big fans of tuna because it’s versatile, delicious, and full of health benefits since it’s rich in Omega-3. That’s why we’re always on the lookout for anything tuna whenever we hit the supermarket. Speaking of supermarket, we recently saw a tuna brand that caught our eyes because of two things: 1) it says ‘chili’ on the label (we love spicy food); and 2) the label was a rich yellow color which stood out amongst the other tuna in cans in the shelf.

The brand is San Marino. And we bought a few cans to try out their Chili Corned Tuna. The moment we saw the yellow label, one thing came to mind — yellow bell pepper. And the next thing we knew, we were doing ingredient-shopping for our Corned Tuna Stuffed Peppers.

To make our Corned Tuna Stuffed Peppers, you need the following:

    • 4 cups cooked adlai
    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 1 tbsp tomato paste
    • 6 medium tomatoes, diced
    • 1/2 cup water
    • 2 cans San Marino Chili Corned Tuna
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 5 bell peppers, tops and cores removed
    • 100 gms kesong puti
    • salt and pepper to taste
    • fresh cilantro for garnish

Then on to the next tasks:

    • Cook 2 cups of adlai to yield about 4-6 cups of cooked grains. Get about 4 cups. Set aside.
    • In a hot pan, put olive oil and sauté the onions together with the garlic. Let the onions sweat before adding the tomato paste. Stir in the tomato paste then add the diced tomatoes. Sauté for a little bit before adding the water. Season with dried oregano, salt, and pepper. Let it simmer for about 5 minutes or until the liquid has reduced slightly then add the contents of 1 can San Marino Chili Corned Tuna. Then add the 4 cups of cooked adlai. Mix it well with the rest of the ingredients in the pan. Taste. Add salt and pepper if needed.
    • Get one bell pepper and spoon corned tuna mixture into it. Fill it close to the brim. Then let the pepper sit on the baking tray. Repeat the process to the rest of the peppers.
    • Once done, open the 2nd can of San Marino Chili Corned Tuna, and put some on top of each bell peppers.

    • Cover the baking dish with foil and bake for 250°C for 30 minutes. After half an hour, remove the foil and bake for another 10 minutes to get that toasty surface on the tuna.
    • Take out the peppers from the oven and crumble some kesong puti on top. Then garnish with chopped cilantro.

By the way, they taste as good as they look.

Happy cooking!

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