Affordable Gourmet style Recipes

For something a little different that promises to please guests and family, Bumble Bee provides some delicious recipe ideas made with new gold label Prime canned tuna steak. Keep this gourmet quality solid white tuna ready in the pantry for parties, unexpected guests or family reunions. Then, prepare a gourmet meal affordable style that will have your guests convinced you've prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or dishes that are delicious, but without the serious calories.

This specially developed by two of California's leading chefs, are recipes that demonstrate how canned tuna is no ordinary ingredient.

* Mediterranean Style Rigatoni Pasta with Prime Fillet AlbacoreRecipe from Chef Fabrice Poigin, Bertrand at Mister A, San DiegoThis simple and tasty dish of pasta with a Mediterranean flair is ideal sitting down to dinner with family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of Scotswitch 2001 Napa Valley Sauvignon Blanc. Makes 4 servings.

Ingredients: 
1/2 cup extra virgin olive oil
 4 ounces unsalted butter
 1 large sweet onion, diced 
1/42 red peppers, chopped and diced 
1/41 ripe tomato, diced vine5 cloves garlic, mincedA sprig of rosemarySea salt and freshly ground pepper
 1/2 cup dry white wine1 small jar of Spanish olives (green olives stuffed peppers), drained2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drainedpaste 
1/2 pound rigatoni1 tablespoon thinly sliced ​​chivesParmigiano-Reggiano dry, gratedPinch of red pepper flakes, chopped (optional)

Directions: 
Bring water to boil in large saucepan according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large saute pan over medium-high heat until nearly hot but not smoking. Add the onion and cook for about 5 minutes until soft. Add chopped red pepper, reduce heat to medium-low and cook until peppers are soft. Add the tomatoes, minced garlic and 1/3 teaspoon of leaves sprig of rosemary. Season with freshly ground pepper and sea salt.Cover and simmer for another 10 minutes. Add 1/2 cup dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (about 3-5 minutes).Cook the rigatoni pasta in a large pot of salted water according to package directions or until al dente boil. Drain the pasta in a colander, leaving some moisture. Toss the pasta, tuna sauce and water, then place on a platter or on individual plates. Drizzle remaining olive oil and garnish with finely chopped chives and grated dry aged parmesan. Top with a pinch of crushed red pepper flakes, if you prefer a little more bite.* Canape delicate albacore tuna, festiveRecipe from Chef Fabrice Poigin, Bertrand at Mister A, San DiegoA couch elegant, easy to follow style to entertain guests or just treating yourself in a unique way to serve tuna! Serves 6-8.

Ingredients:
 1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained2 shallots, finely chopped 
1 tablespoon chives, finely sliced 
1 soup spoon crème fraicheSea salt and freshly ground pepper to tasteSourdough bread (optional)
 3 ounces of comté cheese or aged white cheddar, sliced ​​thinlyExtra cream for garnish (optional) 
1/2 ounce domestic caviar (optional)Chervil sprigs (optional)

Instructions:
Mix tuna steak Prime, scallions, chives, cream and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a preheated oven (300 degrees) until cheese begins to melt, about 3 minutes. Remove toast or Chinese spoons from the oven and top individually with a touch of cream and then a dot of caviar (optional). Finish with a sprig of chervil for garnish.

* First tuna steak and potato casseroleChef Gerald Hirigoyen recipe, owner and executive chef, restaurants Piperade and Fringale, San FranciscoRecognized in 2003 lists ten best new wine Food & Wine Magazine Top Chef Gerald suggests complementing this dish with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Makes 4 servings.

Ingredients:
1/2 cup olive oil
 2 large onions, thinly sliced 
4 medium Anaheim chilies, seeded and thinly sliced
 2 bay leaves
 8 cloves garlic, peeled and thinly sliced 
2 pounds Yukon Gold potatoes, quartered1 cup dry white wine 
3 cups vegetable broth or canned vegetable broth6-8 saffron 
1 tablespoon kosher salt1
/2 teaspoon ground white pepper 
1 mild dried chili4 6-ounce cans of Bumble Bee Prime Fillet S