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	<title>Pinoy Cook: Home cooking rocks! &#187; tuna</title>
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	<description>Simple recipes for delicious family meals</description>
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		<title>Pasta primavera&#8230; with fresh tuna!</title>
		<link>http://pinoycook.net/pasta-primavera-with-fresh-tuna/</link>
		<comments>http://pinoycook.net/pasta-primavera-with-fresh-tuna/#comments</comments>
		<pubDate>Mon, 30 Jun 2008 00:35:48 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Noodle fest]]></category>
		<category><![CDATA[eggplants]]></category>
		<category><![CDATA[Italian Job]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://www.pinoycook.net/?p=3632</guid>
		<description><![CDATA[<img src="http://pinoycook.net/wp-content/uploads/2008/06/tuna-spaghetti-128x88.jpg" alt="Pasta with vegetables and fresh tuna" title="tuna-spaghetti" width="128" height="88" class="left" />There are no hard and fast rules as to what vegetables can be used for making pasta primavera. Personally, I prefer a combination of tomatoes, eggplants, bell peppers and carrots. I also like to add fresh basil because it goes so well with garlic and olive oil. In the past, I often added sardines in jars or canned tuna to what traditionally is a vegetable dish, but never fresh seafood. I never realized the difference it makes. The cubes of fresh tuna retained their shape, added flavor to the dish that did not have that overpowering fishy taste one gets from fish in cans and jars.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Tuna and fresh mango stir fry</title>
		<link>http://pinoycook.net/tuna-and-fresh-mango-stir-fry/</link>
		<comments>http://pinoycook.net/tuna-and-fresh-mango-stir-fry/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 06:10:52 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Fish & seafood]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[fruits]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://www.pinoycook.net/?p=3588</guid>
		<description><![CDATA[<img src="http://pinoycook.net/wp-content/uploads/2008/06/tuna-mango-128x88.jpg" alt="Tuna fillets with mango sauce and slices of fresh mangoes" title="tuna-mango" width="128" height="88" class="left" />It was inspired by dish called fish fillets with mango salsa that I saw during one of the rare bloghopping opportunities I've had recently. I liked the idea of combining mangoes with cilantro but I wanted that definitive Oriental kick. So, instead of the very Western way of topping grilled fish fillets with salsa, I transformed the dish into a stir fry. Stir fries too greasy for someone on a low-fat diet? With a <a href="http://pinoycook.net/shopping-for-cookware/">good-quality non-stick pan</a>, non-greasy stir fried dishes are possible.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tuna and cabbage spring rolls</title>
		<link>http://pinoycook.net/tuna-and-cabbage-spring-rolls/</link>
		<comments>http://pinoycook.net/tuna-and-cabbage-spring-rolls/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 04:55:24 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Fish & seafood]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Appetizers & snacks]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[spring rolls]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://www.pinoycook.net/?p=3580</guid>
		<description><![CDATA[<img src="http://pinoycook.net/wp-content/uploads/2008/06/tuna-cabbage-spring-rolls-128x88.jpg" alt="Tuna and cabbage spring rolls" title="tuna-cabbage-spring-rolls" width="128" height="88" class="left" />...that you'll be seeing a lot of vegetable spring roll recipes in the coming days. Why? Served fresh, vegetable spring rolls are low-fat, tasty, and I don't know what it is about the experience of cutting into a spring roll... it's just so exciting. It's like exposing a secret that's been waiting to be discovered. :)

These spring rolls were made with grilled tuna belly, shredded cabbage and carrots. Grated garlic was added for bite and, in lieu of the traditional dipping sauce, the sauce was stirred into the filling before the spring rolls were assembled.]]></description>
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