Day 177/365: Pinoy Tuna – Mushroom Special Pasta Recipe Part 2

Day 177/365: Pinoy Tuna - Mushroom Special Pasta Recipe Part 2

June 26, 2011

This is my 10 years old home cooking secret recipe, a must for everyone to try. And yes, I have a name now in my cooking style and its The Magnifico Recipe!


350g fettuccine or spaghetti
125g cheese melt, chopped
4 tbs olive oil
1 onion, chopped
2 garlic cloves, chopped
1 cup (250ml) all purpose cream
100g Fresh Sweet Basil Leaves, chopped
425g can tuna in oil, drained
1 tbs chopped flat-leaf parsley
2 tsp capers, rinsed, drained
100g Shitake Mushroom, chopped
1 cup (250ml) cream of mushroom
half slice of fresh mango meat, thinly chopped

Cooking Method:

1. Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
2. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Add the chopped Shitake mushroom and Parsley, cook for 2 minutes.
3. Add the tuna, sweet basil and fresh mangoes, stir for 2 minutes. Add the all purpose, mushroom cream and cheese, continue stirring for 3 minutes. Make sure to stir well the bottom portion of the sauce pan to balance the sauce thickness and flavors. Or until the cheese are all melted and blends well.

Preparation Method:

Place the Drained Pasta on a serving bowl and Pour in your Sauce, Mix it well and place some chopped parley on top.

Enjoy and Happy Eating!!

Day 176/365: Tuna Pasta Recipe

Day 82/365: Original Tuna Pasta Recipe

Day 82/365: Original Tuna Pasta Recipe

March 23, 2011

Would you like to surprise your family or someone special with a very good pasta recipe? This is very easy and I bet that they will call you an instant Chef!

This is my own recipe that always a big hit and rated special by my family.


2 Canned Tuna (I used Century Tuna Brine or in Vegetable oil)
1 pack Kesong Puti (Carabao Cheese)
2 pack Del Monte Tomato Sauce
1 tablespoon of Seasalt
1 cloves of garlic
2 table spoon butter
3 table spoon Olive Oil
Half teaspoon of Pepper
2 Red Onions
12 pcs of cherry tomatoes
Handful of Fresh Basil Leaves
1 table spoon of fresh lime juice
2 table spoon of Cooking Oil (for pasta)
1 kilo of Tubular Pasta ( preferably cannelloni)
1 small bowl of fresh sweet mango (cut in dice)
1 tablespoon of Pure Honey
Dash of Italian Herbs


1. Drain Tuna Meat
2. Wash the Cherry Tomatoes and Fresh Basil Leaves
3. Chopped Onions and Garlic
4. Cut in the Carabao Cheese in dice
5. Boil the Pasta for 14mins, add 2 tablespoon of Cooking Oil and a pinch of salt. Stir it to make sure that the pasta will not stick to your casserole. Once cooked, drain the pasta and set it aside.
6. Heat your sauce pan. Put your butter and saute your chopped onions and garlic until fragrant.
7. Add Olive Oil, Tuna Meat. Stir to Cook
8. Add Fresh Lime Juice, Pepper and SeaSalt. Stir until Tuna is cooked
9. Pour in tomato sauce. Add honey. Continuously stir to blend all the taste
10. Add Cherry Tomatoes (dont cut it), Basil Leaves and Diced Mangoes.
11. Add Carabao Cheese. Stir to Cook until the cheese melts
12. Your sauce is already cooked once you have its thickness and tomatoes is already pickled looking.
13. Prepare a Mixing Bowl
14. Place your drained Pasta in Mixing Bowl
15. Add your sauce and mix it carefully so as not to break your tube pasta.
16. Ready to Serve!

Unfortunately I wasn’t able to take a picture of the finish products since my family was already waiting to eat. But this photo was taken while I was cooking this original recipe of mine. And I am sharing it! Soon, you can have this at Sugarleaf Store!

Enjoy! and Happy Healthy Eating!

Day 83/365