Skip to main content

New Gold Seas Savory Tuna Chunks

It is always a challenge for most moms when it comes to preparing healthy dishes for the family especially when there is someone who is a picky-eater. And when that happens, the moms usually try to find creative ways to make sure that the child will eat the healthily prepared dish. Luckily, Gold Seas Tuna Chunks has some savory variants that will appeal even to the one with the most discriminating taste.


Gold Seas Tuna Chunks are different from the usual canned tuna in the market. Gold Seas Tuna Chunks offers savory variants that include: Tuna Chunks in Lemon and Pepper, Mild Indian Curry, Herb and Garlic, Tuna Chunks in Olive Oil, Olive Oil with Chili, and Tuna Chunks in Springwater. And not only that, Gold Seas use premium Yellowfin tuna which has less fat but is packed with more protein.


Other health benefits of Yellowfin tuna are it help lower blood pressure and cholesterol levels, aids in weight loss, increase energy, maintain that healthy skin glow, among others. It is also rich in Omega 3 and other nutrients.


Gold Seas Tuna Chunks was recently launched at the Blue Leaf Pavilion in McKinley Hill, BGC and was attended by VIPs, business partners, and guests from the media. Celebrity couple Toni Gonzaga and Paul Soriano was also introduced at Gold Seas Tuna Chunks ambassadors.


Another highlight of the event is a cooking demonstration by Chef Rosebud Benitez who prepared some interesting dishes using Gold Seas Tuna Chunks, a bento-making demonstration by Kat Maderazo. The event was hosted by Paolo Abrera and Suzie Entrata-Abrera.


Gold Seas Tuna Chunks is available in leading groceries, supermarkets, and convenience stores nationwide. It comes with 90g (solo) and 185g (sharing) cans.

Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.