Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes


Masterful creations start with Forage and Feast – the Checkers-exclusive range that uses only the best ingredients, authentic recipes, and traditional preparation methods. It’s indulgence, uncompromised, whatever your cooking style or menu. And to prove it, we asked three different chefs – Jan Hendrik van der Westhuizen, Lorna Maseko, and Matt and Tess from Mush Kitchen – to redefine dining this winter with recipes that demonstrate the versatility of a single ingredient.

Three Chefs. One Inspiration.

The inspiration is Forage and Feast Yellowfin Tuna Portions, exclusive to Checkers. Rich in omega-3 fatty acids, it’s ideal for all kinds of winter meals – aiding in brain, heart, lung, joint and skin health, which are common struggles during colder seasons. Our tuna is also sustainably sourced and pole caught, one at a time, in the Atlantic and Indian oceans. Plus, hand cut, frozen for freshness and individually vacuum packed for your convenience.


 
Forage And Feast

Three Chefs. Three Styles.

Forage and Feast Yellowfin Tuna Roses with Niçoise Chakalaka recipe by Michelin Star chef, Jan Hendrik van der Westhuizen.

Tuna Roses with Niçoise Chakalaka

By Chef Jan Hendrik van der Westhuizen

Wow guests at your next dinner party with these Tuna Roses with Mediterranean Chakalaka and Niçoise Salad Garnish by Michelin Star chef, Jan Hendrik van der Westhuizen. A feast for the eyes and lips that amplifies the intrinsic freshness of our Forage and Feast Yellowfin Tuna.
View Recipe
Forage and Feast Yellowfin Tuna Sandwich recipe with Asian-inspired toppings by Matt and Tess of Mush Kitchen.

Tuna Sandwich

By Mush Kitchen

Give the humble tuna sandwich an Asian-inspired upgrade, courtesy of Matt and Tess of Mush Kitchen. Start with a French baguette or toasted ciabatta roll, then layer with sesame-crusted Forage and Feast Yellowfin Tuna and the flavour bomb of homemade chilli mayo, baby cucumber salad and crispy shallots.
View Recipe
Cape Malay-inspired Tuna with Crispy Tortilla Chips recipe by Chef Lorna Maseko featuring Forage and Feast Yellowfin Tuna.

Cape Malay-inspired Tuna with Crispy Tortilla Chips

By Chef Lorna Maseko

Tortilla chips are always a winner. Chef Lorna Maseko shows you how to take this crowd-pleaser to new heights with Cape Malay flavours and Forage and Feast Yellowfin Tuna. With crème fraiche, turmeric, nutmeg, cinnamon, chilli, garlic and coriander, it’s full of local flavour!

View Recipe