Olympic tuna recipes

Olympic athletes require a high protein, low-calorie and low-fat diet to ensure their bodies get the right amount of nutrition and energy to perform at superior levels.

 The diversity of cultures, which the Olympians represent, was also an important challenge for chef Ryan Jaranilla, the Filipino chef who was one of the seven hand-picked senior executive chefs to prepare special meals for the athletes during the recent 2008 Beijing Olympics.

And what food meets all these stringent Olympic criteria? Century Tuna!

Chef Jaranilla, who works for the celebrated Wolfgang Puck Catering, used Century Tuna for a number of his Olympic dishes.

“Tuna is a healthy meat alternative for athletes as it is white meat – lean, low fat and low in calorie. Scientific studies show that tuna is rich in Omega 3 docosahexaenoic acid (DHA), essential fatty acids that boost mental focus, memory function, and promote emotional balance to help athletes perform at their best when they need it most.”

Chef Ryan reveals the popular cross-cultural appeal of using tuna as the main ingredient in his sandwich, salad, and main course selections among the international athletes.   He was even asked to make a special menu for gymnasts who needed to sustain muscle strength but could not afford weight gain, and a power meal for swimmers like Olympic record-holder Michael Phelps who needed to pack more than 11,000 calories from every meal.  

The Olympic kitchen consumed an average of 140 kilos (70 bigcans) of Century Tuna every day. In fact, chef Ryan ran out OF his supply of Century Tuna that he had to order supplies directly from its maker, Century Canning Corporation in the Philippines.

Chef Ryan shares his celebrated Olympic tuna recipes.

Tuna Noodle Casserole

1/4 cup butter

2 tbsps. minced white onion

2 tbsps. minced green bell pepper

1/4 cup all purpose flour

1/4 tsp white pepper

3 cups low-fat milk —heated

1/2 tsp. Worcestershire sauce

3/4 tsp. salt, or according to taste

1-184 g. Century Tuna Chunks in Water — drained

2 tbsps. minced canned pimientos

500 g. cooked egg noodles (from 250 grams uncooked)

1/4 cup dry breadcrumbs

2 tbsps. melted butter

Procedure:

• Preheat oven to 375°F.

• In a stockpot over medium heat, melt butter. Add onion and green bell peppers. Sauté until onions are transparent.

• Add flour and white pepper. Cook until bubbly.

• Stir in hot milk and Worcestershire sauce. Cook stirring constantly until smooth and thickened. Turn heat to low and allow to simmer for 10 minutes to let flavors blend. Season with salt according to taste. Remove from heat.

• Combine cream sauce, Century Tuna, egg noodles and pimientos. Pour into an ovenproof dish.

• Combine breadcrumbs and melted butter. Sprinkle over noodles.

• Bake in preheated oven for 15 to 20 minutes or until top is browned and casserole is heated through.

• Serve hot.

Makes 3 to 4 servings.