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Yellowfin Tuna Fillets with Jalapeno Peppers in Olive Oil - 6.7 oz jar

Availability: In stock

 

$7.85

Yellowfin Tuna Fillets with Jalapeno Peppers in Olive Oil - 6.7 oz jar

Hand packed, wild caught, Yellowfin Tuna fillets with jalapeno peppers in olive oil.

Each jar of Tonnino Gourmet Yellowfin Tuna contains only the finest cuts of Yellowfin tuna, carefully selected and hand-packed to create a product of exceptional quality, texture and taste. Tonnino tuna is best enjoyed as a simple appetizer; added to a variety of salads; or combined with a favorite accompaniment to make a delicious main meal.

Superior quality Yellowfin tuna fillets from small sized tuna fish, all natural, no additives, rich in Omega 3, prepared in olive oil, with jalapeno peppers added, and hand packed in glass jars.

This Dolphin Safe Tuna is prepared in a ISO 9001 certified facility.



Tonnino Tuna


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Details

Tonnino Yellowfin Tuna Fillets with Jalapeno Peppers in Olive Oil

Nutrition Facts

 

Amount/Serving

%DV

Amount/Serving

%DV

Serving Size:

2oz (56g)

Total Fat:

10g

15%

Total Carb:

1g

0%

Servings:

3.5

Sat Fat:

3g

15%

Fiber:

<1g

0%

Calories:

160

TransFat:

0g

 

Sugars:

<1g

 

Fat Cal:

90

Cholest:

10mg

3%

Protein:

16g

 

 

 

Sodium:

200mg

8%

 

 

 

Percent Daily Values (DV) are based on a 2000 Calorie diet

Vitamin A 2%

Vitamin C 0%

Calcium 0%

Iron 12%

Ingredients:

Tuna Fish, Olive Oil, Salt, Jalapeno Peppers

FOOD ALLERGY WARNING!

CONTAINS: NONE

Manufactured in a facility that also processes: none.

Origin:

Tonnino Yellowfin Tuna Fillets with Jalapeno Peppers in Olive Oil - Product of Costa Rica

Appetizer and Hors d'oeuvre Recipe...

Spicy Tuna Spring Rolls with Cayenne Pepper Dipping Sauce

Recipe Ingredients:
1 jar of Tonnino Tuna with Jalapeno
4 Flour tortillas
1 bunch of Cayenne Pepper
1 tbsp of lime juice
2 slices of garlic
1 pinch of salt
1 pinch of pepper
1 egg
1 oz of spinach
1 oz of bean sprouts
1 oz of shredded carrot
1 beaten egg
16 oz Canola oil

Spicy Tuna Spring Rolls with Cayenne Pepper Dipping Sauce

Recipe Instructions:
Shred the carrots and spinach, and toss with the bean sprouts.
Place in the middle of the tortillas with the tuna, and fold like a burrito, adding egg wash to the sides.
Close, and fry in half of the canola oil.
For the sauce: mix the egg in a blender, add the lime juice, garlic, salt, cayenne pepper, and then slowly little by little the rest of the oil, until a mayonnaise like consistency has been reached.

This recipe serves 2
Prep Time: 15 Minutes
Cook Time: 15 Minutes

Appetizer and Hors d'oeuvre Recipe...

Tonnino Tuna Jalapeno Tuna Sliders

Recipe Ingredients:
1 tbsp extra virgin olive oil (or use the oil from the Tonnino jar if you like it spicy)
1 small celery branch finely minced
1 tsp of chili powder
1 clove of garlic
1/4 tsp cayenne pepper
1/4 tsp celery seeds
1/4 tsp coarse salt
Fresh ground pepper
3 jars of Tonnino Tuna filets with jalapeno in olive oil
1/3 cup of Panko (Japanese bread crumbs) or your choice of fine bread crumbs
1/4 cup of fresh parsley finely minced
1 tbsp of heavy cream
1 tbsp of Dijon Mustard
3 minced scallions
1 egg (beaten)
2 tbsp of flour (+ extra flour for dusting the patties)
1 cup Frying oil (preferably canola, corn or light olive oil)
Onion bread (home made or from a fine bakery)
Coleslaw Ingredients:
1 cup of fine shredded red cabbage
1 cup of fine shredded white cabbage
1 cup of fine shredded carrots
1 1/2 tbsp of brown sugar
1 tsp salt
1/2 cup of fresh parsley finely minced
1/4 good quality mayo
1 tsp Dijon Mustard
1 tbsp poppy seeds
1 lime juice
1 lemon juice
Fresh ground pepper to taste

Tonnino Tuna Jalapeno Tuna Sliders

Recipe Instructions:
In a big bowl, mix the cabbages with 1 tbsp of sugar and 1/4 tbsp of salt, cover and refrigerate for 1/2 hour. Then add the carrots and parsley. Mix the rest of the slaw ingredients and add them to the cabbage mix at the end.
In a hot pan add the oil, chili, celery, garlic, cayenne pepper, celery seeds, salt and pepper. Cook for 4-5 minutes and set aside.
In a big salad bowl, shred the tuna; add panko, parsley, cream, mustard, flour, egg and scallions. Mix well and add the celery and garlic cooked mix in the end.
For the patties, flour your hands and make small balls (size of a golf ball) and gently flatten them to the desired size (just a little bit bigger than the bun you will use as they will shrink while cooking)
Flour each patty and refrigerate them for 10-15 minutes on wax paper. This will make them firmer and easier to fry.
Fry the patties in a big pan with 1-2 tbsp of hot frying oil. Cook until golden brown.
Warm up the buns, without toasting them. Put a patty in each bun and top with the slaw and serve!

This recipe serves 5 to 10 - Makes 10 Sliders
Prep Time: 45 Minutes
Cook Time: 10 Minutes

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