Chef Ed Bugia’s healthy adlai grain bowl using San Miguel Del Mar Tuna

Just because we’re in quarantine and stopped going to our now-closed gyms doesn’t mean we stop being healthy. Like any worthy goal in life, we have to make the extra effort. It’s hard to be motivated under these extraordinary conditions, but the trick I think is to keep all the essential, healthy stuff close to you – whether it’s food, the kettle bells or jumping rope.

For example, our pantry is now stocked with the just-launched San Miguel Del Mar Tuna. Available in two variants, Chunks in Vegetable Oil and Chunks in Water, I love that it comes in an easy-open-can to make meal preps and midday snacks healthier and equally delicious.

“We’re really excited to bring San Miguel Del Mar to the market because it delivers delicious and quality, honest-to-goodness pure and meaty tuna chunks with no extenders and preservatives,” said Hasmine Du, AVP and Marketing Manager for San Miguel Foods.

Frankly, am wary of anything processed so it’s comforting that San Miguel del Mar Tuna is composed of all-natural ingredients. With one can packed full of essential Omega 3 and protein, this is the most generous canned tuna one can have today at an affordable price of P61. One can is good for sharing.

To level up the ‘healthiness,’ restaurateur and chef Ed Bugia created the perfect fusion bowl consisting of vegetables, the super grains adlai and quinoa, and of course San Miguel Del Mar Tuna. Here’s the recipe:

INGREDIENTS –

GRAIN BOWL:

1 (185 g) can San Miguel Del Mar Tuna Chunks in Oil, drained
1 tbsp sriracha
2 tbsp low fat yogurt
150 g adlai, cooked according to package direction
60 g quinoa, cooked according to package direction
2 tsp pickled onion
2 tsp pickled Japanese cucumbers
2 tbsp cherry tomatoes, roasted
4 pc nori chips
Salt & pepper to taste

MANGO SALSA

20 g diced yellow mango
10 g chopped shallot
20 g diced tomato
1 tsp lemon juice
1 tbsp olive oil
1 sprig cilantro, chopped
¼ tsp iodized fine salt
1/8 tsp pepper

PROCEDURE

For the mango salsa-

1. Mix all ingredients for mango salsa in a bowl. Chill.
For the grain bowl:
1. Combine tuna, sriracha, and yogurt in a bowl. Season with salt and pepper. Set aside.
2. Arrange 2 bowls by first layering in the adlai and then the quinoa.
3. In a circular manner, top grains with tuna mixture, salsa, pickled onion, cucumbers, and
tomatoes.
4. Top with crumbled nori chips.