Tuna Cups

INGREDIENTS

2 cloves (10 g)	garlic, crushed
1 pc (30 g)	small onion, chopped
1/2 c (100.5 g)	canned button mushrooms, sliced
1 pouch (130 g)	DEL MONTE Sweet Style Spaghetti Sauce
1/3 c (63 g)	tuna chunks in oil, drained

12 pc (360 g)	pan Americano (or sliced bread), edges removed
2 tbsp (28 g)	margarine, softened
1/2 c (57.5 g)	quickmelt cheese, grated

PROCEDURE

1. Sauté GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2.  Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts.

Tuna Sandwich Filling

INGREDIENTS

1 can (234 g)	DEL MONTE Crushed Pineapple, well-drained
1 can (184 g)	tuna chunks in brine, drained
2/3 cup	mayonnaise
1/2 tsp	iodized fine salt
1/8 tsp	black pepper

2 tsp	chopped onion, sautèed
2 tsp	sweet pickle relish
2 tsp	chopped celery

PROCEDURE

1. COMBINE all ingredients in a bowl and mix well. Chill. Serve as sandwich filling.

Creamy Eggs On Warm Toast

INGREDIENTS

6 pc (300 g)	boiled eggs, shelled and halved
200 g (200 g)	DEL MONTE Gourmet Sauce Carbonara
1/2 cup (57.5 g)	grated cooking cheese
1/4 cup (27.5 g)	breadcrumbs
2 pc (400 g)	bacon, fried crisp and crumbled

1 tsp (1 g)	snipped parsley
6 pc (180 g)	sliced bread
6 slices (300 g)	tomatoes

PROCEDURE

1. IN a serving dish, lay out egg slices. Set aside
2. IN a saucepan, combine DEL MONTE Gourmet Sauce, 1/4 cup water, half of cheese and breadcrumbs. Season with 1/8 tsp pepper. Simmer for 5 minutes.
3. POUR over eggs and top with remaining cheese, bacon and parsley. Meanwhile, toast bread slices.
4. TO serve, place 2 eggs over each toasted bread. Garnish with sliced tomatoes.

Saucy Burger Steak

INGREDIENTS

• 2 pc (60 g) sliced bread, chopped (1/2 cup)
• 2 tbsp (32 g) evaporated milk
• 1/2 kg (500 g) ground beef
• 2 pc (52 g) eggs
• 1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
• 3 cloves (3 g) garlic, crushed
• 1/2 cup (100.5 g) canned button mushrooms, sliced
• 1 tbsp (15 g) butter
• 30 g (30 g) DEL MONTE Quick n Easy Gravy Mix, dissolved in 1 cup water
• 2 tbsp (7 g) oil

PROCEDURE

1. COMBINE bread and milk. Mix until bread is soggy. Combine with beef, egg and DEL MONTE Sandosenang Sarap. Mix well.
2. DIVIDE mixture into portions, about 2 tbsp each and form into patties. Pan grill in 2 tbsp oil until brown on both sides. Set aside.
3. SAUTé garlic and mushroom in butter. Add DEL MONTE Quick n Easy Gravy Mix. Simmer over low heat until thick. Pour over burger. 

Sloppy Joes

Ingredients for 4-6 servings:

• 1 1/2 pound extra lean ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 diced green bell pepper
• 3/4 cup ketchup
• dash of Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon Dijon mustard
• 2 cups water
• 1 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• cayenne to taste

For such an iconic retro dish, the Sloppy Joe is very misunderstood. While most people assume the name comes from the sandwich's loose meat, it's actually the name of the bar in Key West, FL where it was invented.

That's right, after extensive research (I checked Wikipedia), I've determined that this ground beef masterpiece was created at Sloppy Joe's Bar, which was probably named for some guy named Joe, who would get a little too loose after a few cocktails.


So, despite the name, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork, as God intended.

I believe over the years the idea that the name was a description of the optimum texture helped this evolve into its usually much runnier form. As you'll see in the video, I like to start with lots of liquid and slowly simmer it down into a fine, thick, tender paste.

Spice it up, toss it onto some soft sesame seed hamburger buns, and make sure there are lots of Tater Tots within reach. Enjoy!