If you are not familiar with San Marino tuna brand, that’s because you can only find it in the Philippines. Filipino stores all over the US don’t sell it, YET. I think Dubai has them now but the main place of production is in the Philippines. A Canada-based good friend/resident writer for a Filipino Showbiz blog that I own recently visited the Philippines. San Marino Corned Tuna happens to be one of the product endorsements of the two Filipino celebrities (Marian Rivera & Dingdong Dantes) that we both adore so naturally we want to know how San Marino tastes like. She bought some and shared 4 cans with me to try. Other friends from the Philippines who have tried it said it’s really good compared to its competitor Century Tuna.
I’ll just give a succinct review of the San Marino Corned Tuna because I want to get to the intended recipe for this post. It’s actually good. A little sweet but an 18oz can is packed with tuna flakes. I’ve only tasted 2 variants. The regular corned tuna and the chili flavor. I like the latter since I love spicy food. My children love San Marino Corned Tuna. The boy who doesn’t like spicy food ate up his share plus more of this frittata. My daughter on the other hand could’ve eaten all of it from the can if I wasn’t quick enough to take it from her coz I needed it for a pasta dish. That recipe would be posted some other time. For now, here’s my San Marino Chili Corned Tuna Frittata recipe.
2 cans of San Marino Chili Corned Tuna
1/4 cup of half and half (cream or milk would work too)
3 sprigs of scallions, chopped
2 medium tomatoes, chopped
2 small white potatoes, peeled, cubed in small pieces
salt & pepper
shredded cheddar cheese
*I forgot to add the potatoes when I took the picture of the ingredients. You would need more shredded cheese than the one in the picture. Probably half a bag.
Preheat the oven to 250°.
Melt butter into a nonstick sauté pan. Sauté scallions and tomatoes for 4-5 minutes.
Stir in the potatoes to cook until tender.
Add the San Marino Chili Corned Tuna, stir then season with salt and pepper. Cook for another 3 minutes or so.
Beat the eggs with half and half. Season with salt and pepper. Pour it over the tuna mixture.
Gently incorporate egg onto the tuna mixture. Let it cook to set for about 3-5 minutes.
Sprinkle the cheese on top. Transfer the pan into the oven and cook it there until the eggs are set and the cheese has melted. Don’t cook too long. And don’t forget to use a potholder when taking the pan out of the oven .
Run a butter knife on the edges after you take it out of oven. This will help when it’s time to slice the wedges
Slice the frittata into triangles/wedges. A perfect breakfast or brunch for the whole family.
Like I said, she likes spicy food like her Mama . Now if only I can find San Marino brand in the nearest Filipino stores. I’d stock up my pantry with it. I would really love to try the Tuna Paella variant especially after watching the cheesy yet so romantic TV commercial .