To the table!

One of my new favorites is pancit palabok with tuna. Yep, tuna as in tinned tuna, canned tuna, Century tuna. It's made a few appearances on my table and I've brought it to the occasional potluck at a friend's place.

You could call this cuisine a la pobre - or maybe even cuisine minceur if you're the optimistic type (cos all those boiled eggs don't do your cholesterol count any favors).

Anyway, nothing could be simpler:

Tuna pancit palabok

For the sauce:
* 225g can of tuna in oil (tastier than brined)
* 1 pouch Mama Sita pancit palabok mix
* chopped onions and garlic for sauteeing
* a few drops of fish sauce (patis), salt and pepper to taste
* any type of white noodle

Garnish
* lemon/lime/calamansi slices, sliced hard-boiled eggs, chopped spring onions, fried garlic

Method:

First, soak noodles in water for 5 to 10 min.

Saute onions, then garlic. Add mix, stir fry briefly. Add the tuna with some of the oil from the can and season with the patis, salt and pepper. Let simmer a few minutes, then get cracking with the noodle. Bring a pot of salted water to boil, blanch noodles till al dente, and drain into a bowl. Add the sauce, and top with garnishings of your choice.

À table!