Affordable Gourmet-Style Recipes

Looking for a recipe that's easy to make, inexpensive, and guilt-free? Try using canned tuna, a favorite of American families.

Bumble Bee has some unusual recipes that use the new Gold Label prime filet of canned tuna. Keep this gourmet-quality albacore tuna in your pantry for parties, unexpected guests, and family gatherings. It's an affordable way to prepare gourmet-style meals, and your guests will think you've prepared a truly elaborate and sumptuous meal. Plus, you can enjoy delicious canapés and antipasti without worrying about the calories.

Here are some recipes specially developed by two of California's leading chefs that show that canned tuna is no ordinary ingredient.

** Mediterranean-style Rigatoni Pasta with Milt

Recipe by Fabrice Poigin, Chef de Cuisine, Bertrand at Mister Aandrsquo;s, San Diego

This simple and flavorful Mediterranean-style pasta is perfect for family meals or celebrations with guests. Chef Fabrice recommends serving with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc.

Ingredients

1/2 cup extra virgin olive oil

4 ounces unsalted butter

1 large sweet onion, cut into 1/4-inch dice

2 red bell peppers, seeded and cut into 1/4-inch dice

1 ripe tomato, diced

5 cloves garlic, minced

Rosemary (1 sprig)

Salt and freshly ground pepper

1/2 cup dry white wine

1 small jar Spanish olives (green olives stuffed with pimientos), drained

2 6-ounce cans Bumble Bee Prime Filet Solid White Albacore, drained

1/2 pound rigatoni pasta

1 tablespoon chives, thinly sliced

Aged Parmesan cheese, grated

Pinch of crushed red pepper (optional)

Directions To cook rigatoni pasta, bring a large pot of water to a boil according to package directions. Heat 2/3 of the olive oil and 4 ounces of unsalted butter over medium heat until hot but not smoking. Add the diced onion and cook until softened, about 5 minutes. Add the diced red bell bell pepper and cook over low-medium heat until the bell bell pepper is tender. Add the diced tomatoes, minced garlic, and 1/3 teaspoon of rosemary leaves. Season with sea salt and freshly ground pepper.

Cover and cook over low heat for another 10 minutes. Add 1/2 cup dry white wine and simmer for 5 minutes. Then add the drained olives and the Bumble Bee Prime Fillet tuna in its solid form to the sautéed mixture. Cover and cook until the tuna is cooked through (about 3-5 minutes).

Cook rigatoni pasta in salted water according to package directions or until al dente. Drain the pasta in a colander, reserving the water. Combine the pasta, tuna sauce, and water and serve on plates or individual plates. Drizzle with the remaining olive oil and garnish with thinly sliced chives and grated Parmesan cheese. If desired, add a pinch of crushed red pepper.

** Albacore Tuna Canapés

Recipe by Fabrice Poigin, Chef de Cuisine, Bertrand at Mister Aandrsquo;s, San Diego

For entertaining guests or treating yourself, here's an easy and elegant style canapé using albacore tuna Serves 6 to 8

Ingredients: 1 6-ounce can Bumble Bee Prime Fillet Solid White Albacore, drained

2 shallots, diced

1 tablespoon chives, thinly sliced

1 clandegrave fraîche (soup spoon)

Sea salt and freshly ground pepper, to taste

Sourdough bread (optional)

3 ounces aged white cheddar cheese, thinly sliced

crandegrave;me fraiche for garnish (optional)

1/2 ounce Japanese caviar (optional)

Sprig of chervil (optional)

Preparation:: Combine prime filet tuna, shallots, chives, crandegrave fraiche, salt and pepper. Place the mixture on a toasted triangular piece of sourdough bread or a Chinese ceramic serving spoon. Top with a slice of cheese and place in a preheated oven at 300 degrees for about 3 minutes, until the cheese begins to melt. Remove from the oven and top each toastie or Chinese spoon with a dollop of clandegrave fraiche and caviar (optional). Finish with a garnish of chervil.

** Prime Filet Albacore Tuna and Potato Casserole

Recipe by Gerald Hirigoyen, owner and executive chef of Piperade and Fringale restaurants in San Francisco

Named to Food andamp; Wine magazineandrsquo;s 2003 Top Ten Best New Wine Lists, Chef Gerald pairs this dish with 2001 Turnbull Napa Valley Sauvignon Blanc Serves 4

Ingredients: 1/2 cup olive oil

2 large onions, thinly sliced

4 Anaheim chiles, seeded and thinly sliced

2 bay leaves

8 garlic cloves, peeled and thinly sliced

2 pounds Yukon gold potatoes, quartered

1 cup dry white wine

3 cups vegetable stock (or canned vegetable broth)

Saffron (6 to 8 sprigs)

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

1 dried chili pepper (mild)

4 (6-ounce) cans Bumble Bee Prime Filet Solid White Albacore, drained

3 tablespoons chopped parsley

Pinch of pimento d'andrusco (Basque chili pepper) or mild cayenne powder

Directions Heat 1/2 cup olive oil in a large casserole over high heat. Add the onions, Anaheim chilies, bay leaves and garlic and saute for 10 minutes. Add potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover and reduce heat to medium. Add salt, pepper, and dried chilies and cook until potatoes are tender, about 15 minutes. Add the tuna and saute for 2 to 3 minutes, or until heated through. Stir occasionally to prevent the fish from falling apart. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, sprinkled with parsley and pimento d'andrusco (espelette).