Chef Carlo Miguel: Big on healthy living

MANILA, Philippines – For Chef Carlo Miguel, being a master in the kitchen is an evolving art as he discovers more of what it takes to live life to the fullest. His journey to pleasing the gustatory senses continues, but this time, he has included the pleasures of healthy eating in his life’s menu.

Chef Carlo was executive chef of Sala and Sala Bistro. He is now part-owner and head chef of the newly opened Opus, an elite restaurant and lounge serving modern European cuisine, and the European gastro-pub Draft, where he whips up his European specialties washed down by the world’s best beers on tap.

And now, he’s ready to whip up a feast — a healthy feast, that is — as an ambassador for Century Tuna, the Philippines’ No. 1 tuna brand. Chef Carlo, who finished first runner-up in the first season of The Biggest Loser Asia, was chosen for being a big inspiration and a good role model for Filipinos who want to get into a fit and healthy lifestyle.

“Chef Carlo’s story is proof that we can all live healthy by eating healthy and getting into an active lifestyle. He embodies what Century Tuna as a brand of health and wellness is all about,” says Greg Banzon, vice president and general manager of Century Canning Corp.  

Chef Carlo comes from a family of food lovers and culinary experts. Growing up in Sydney, Australia, he started helping his mother with her catering business when he was just eight years old. His love affair with cooking continued well into in his teens, until he decided to study culinary arts at the Northern Sydney Culinary Institute of Technical and Further Education. He then worked as chef in some of the most prestigious and award-winning restaurants all over Sydney, such as Luke Mangan’s Salt Restaurant and David Rayner’s Vault. 

With over 10 years of professional culinary experience tucked under his belt, Chef Carlo went to the Philippines in 2003 with the vision to elevate the local cuisine. He and his brother opened a personal chef service called Chefs Miguel that offered fine dining cuisine to the homes of some of the metro’s elite. He then worked as executive chef for Messaluna in Serendra and then for award-winning restaurants Sala and Sala Bistro.

Of course, a life built around food had its consequences. His decision to join The Biggest Loser Asia was triggered by the realization that his lifestyle had given him a lot of health problems: He was diagnosed with hypertension, high cholesterol, and obstructive sleep apnea. He wanted to get himself healthy for his family after learning during the show that his wife Ria was pregnant.

Chef Carlo makes sure to get a good dietary balance by including more whole grains in his meals, instead of white bread or pasta. For protein, he uses lean portions of meat or chicken breast, and he’s now more into veggies and fruits.

Tuna is now a mainstay of his diet. As a chef, he is excited to whip up new dishes using the healthy meat from the sea. Century Tuna Solid in Water is an all-time favorite for Chef Carlo, because “it’s like a blank canvas and all I need to do is add flavor to it.” He showcased two of his healthy tuna dishes during an episode of the Philippine edition of The Biggest Loser, where he prepared egg white omelette using just the egg white to lessen the calories, and the Mediterranean Wrap using the more flavorful yet healthy Century Corned Tuna. 

“Eating healthy need not be boring or bland. The secret to bringing out the flavor of healthy meals is using alternative seasonings that do not add fat or calories,” shares Chef Carlo.

   Can’t wait to get into a healthy tuna diet? Below are yummy suggestions from Chef Carlo’s that you can try at home using Century Tuna’s deliciously healthy tuna variants. For more of Chef Carlo Miguel’s Century Tuna recipes, visit www.centurytuna.ph. 

CENTURY TUNA “LOSE BIG” EGG-WHITE OMELETTE

3 teaspoons olive oil

3 cloves garlic, sliced

1 small onion, sliced

1-184 grams Century Tuna Solid in Water, drained

5 fresh button mushrooms, sliced

1 medium ripe tomato, cut in 1-centimeter dice

Freshly cracked pepper to taste

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh dill

8 egg whites

4 slices whole wheat toast

20 grams cottage cheese

In a non-stick omelette pan heat 1 teaspoon olive oil. Sauté garlic until light brown. Add onions and sauté till softened. Add Century Tuna and mushrooms, and cook until mushrooms are soft. Add tomato and season with cracked pepper. Finish with chopped herbs and set aside. Divide egg whites equally into two bowls. Divide Century Tuna mix equally into the two bowls. Reheat the omelette pan with 1 more teaspoon of olive oil. Add 1 bowl with eggs and tuna mix, and move around the pan to form the omelette. Then add half the cheese and cook over low heat until almost set.

   Fold omelette and serve with two slices of whole wheat toast. Repeat with remaining ingredients to make the second omelette and enjoy!. Makes two servings.

CENTURY TUNA LITE CRUNCHY THAI SALAD

For the dressing:

1 bird’s-eye red chilli (labuyo), chopped

1 teaspoon brown sugar

1 tablespoon fish sauce (patis)

4 tablespoons freshly-squeezed lime or calamansi juice

1 teaspoon olive oil

1 tablespoon chopped coriander (wansuy)

1 teaspoon chopped ginger

1 teaspoon chopped garlic

For the salad:

1-180 grams Century Tuna Lite, drained

1 small red bell pepper, sliced

1 small cucumber, deseeded and sliced

1 rib celery, sliced

2 cups shredded iceberg lettuce

1 small red onion, sliced

1 small tomato, cut in half-inch dice       

1 small bunch coriander (wansuy), roughly chopped

For the dressing, mix all ingredients together in a bowl and set aside.

For the salad, toss all ingredients with the dressing. Place in a large serving bowl and garnish with fresh coriander. Makes two servings.