Recipes
Try these flavorful ways to enjoy Sustainable Seas tuna!
ROTINI WITH TUNA, LEMON AND OLIVES
Makes about 4 servings
Ingredients
2 cans (5oz each) Sustainable Seas tuna, any variety, drained
1/2 lb rotini, rigatoni or other dried pasta
1/4 cup olive oil
1 cup thinly sliced red onion
Grated zest of one lemon
2 tsp lemon juice
4 tsp minced garlic
2 tsp capers, rinsed and drained
12 Kalamata olives, pitted and quartered
Sea salt and freshly ground pepper, to taste
2 Tbsp chopped fresh parsley
Instructions
Place Sustainable Seas tuna into a large bowl. Flake with a fork to separate tuna into bite size pieces. Cook the pasta in a large pot of generously salted water following package directions, drain. Meanwhile, heat the olive oil in a medium sauté pan over medium heat. Add the onions and cook, stirring frequently, until tender and lightly browned. Stir in the lemon zest and juice, garlic, capers, olives and tuna with juices. Heat through and season with salt and pepper to taste. Toss the tuna sauce with the hot cooked rotini, sprinkle with parsley and serve.
OPEN FACE LEMONY TUNA MELT
Makes 2 Sandwiches
Ingredients
1 can (5oz) Sustainable Seas tuna, any variety, drained
2 Tbsp lemon juice
1-2 Tbsp mayonnaise
2 Tbsp finely chopped red onion
2 tsp chopped parsley
Pinch of red pepper flakes
Sea salt and freshly ground pepper, to taste
4 slices Monterey Jack or provolone cheese
4 slices vine ripened tomato
2 thick slices ciabatta or other hearty bread, lightly toasted
Instructions
Preheat broiler. Place Sustainable Seas tuna in a bowl, flake with a fork. Add lemon juice, mayonnaise, red onion, parsley, red pepper flakes, sea salt and pepper to taste. Mix until well combined. Mound tuna mixture onto two slices of ciabatta bread, top each with two slices of cheese. Place on a sheet pan and broil about four inches from heat until cheese melts, taking care to prevent cheese from burning. Top with tomatoes and serve.
TUNA AND PASTA SALAD
Makes 4 servings
Ingredients
6 oz small shell pasta
2 (5oz) cans Sustainable Seas tuna, any variety, drained
1 cup shredded carrot
1/2 cup chopped parsley
1 cup chopped celery
1/4 cup olive oil
Juice of one large lemon
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, drain, and set aside. In a medium bowl flake the tuna into bite size pieces. Add the drained pasta, carrot, parsley, celery, olive oil, lemon juice, salt and pepper. Toss together to combine, and serve.
TUNA SALAD STUFFED SHELLS
Makes 2 servings
Ingredients
1 can (5oz) Sustainable Seas Albacore tuna, any variety, drained
1 Tbsp finely chopped carrot
1 Tbsp finely chopped celery
1 Tbsp mayonnaise, or to taste
6 large cooked pasta shells, cooled
Finely chopped parsley, optional
Instructions
Place tuna into a small bowl and flake with a fork. Add carrot, celery and mayonnaise; mix gently to combine. Spoon tuna mixture into pasta shells, sprinkle with chopped parsley if desiredand serve.
Fisherman’s Eggs
Makes 2 servings
Ingredients
1 Tbsp olive oil
1/4 cup thinly sliced shallot
1/4 cup diced red bell pepper
1 clove garlic, chopped
4 eggs
1 can (4.25oz) Sustainable Seas Sardines in Water or Olive Oil, drained and roughly chopped
1 cup arugula
Salt and pepper to taste
Red pepper flakes (optional)
Instructions
Preheat oven to 375 degrees F. Heat the olive oil in a small cast iron pan. Add the shallots and red bell pepper, sauté just until slightly soft and brown, about 5 minutes. Add the garlic and sauté another 30 seconds. Remove from heat and add sardines to pan, stir to combine. Crack the eggs over sardine mixture and place the pan in the oven for about 10-12 minutes, or until eggs whites are set. Top with arugula, season with salt, pepper, and red pepper flakes if desired. Serve immediately.
Salmon and Veggie Frittata
Makes 4 servings
Ingredients
4 eggs
1/4 cup milk
1/4 tsp freshly ground black pepper
1/4 tsp sea salt
1 tsp fresh dill, chopped (or 1/4 tsp dried dill)
1 can (5oz) Sustainable Seas Pink Salmon, drained and flaked
1/4 cup crumbled feta cheese
2 Tbsp extra virgin olive oil
1/2 cup onions, diced
1 cup cherry or grape tomatoes, halved
2 cups baby spinach leaves
Instructions
Preheat oven to 350 degrees. In a medium-sized bowl whisk together eggs, milk, black pepper, sea salt and dill. Gently mix in flaked Sustainable Seas Pink Salmon and crumbled feta cheese. Set aside.
Warm olive oil in a large oven-safe skillet over medium heat on the stove. Add onions and tomatoes and sauté until soft, about 5 minutes. Add spinach leaves and sauté until wilted, about 1-2 minutes. Remove skillet from heat.
Gently fold egg and salmon mixture into veggie mixture within skillet. Place the oven-safe skillet into the oven, uncovered, and cook for about 25-30 minutes or until the frittata puffs up and is set in the center. Carefully remove skillet from oven and allow to cool slightly before cutting.
Salmon Burger
Makes 2 servings
Ingredients
1 can (5oz) Sustainable Seas Pink Salmon, drained and flaked
1 Tbsp mayonnaise
1 egg, beaten
1/4 cup panko breadcrumbs
2 Tbsp olive oil
2 hamburger buns, toasted
2 Tbsp mustard/ mayonnaise
1/2 avocado, mashed or thinly sliced
1/2 red onion, thinly sliced
1/4 cup sauerkraut (optional)
1 cup arugula
Instructions
In medium bowl, combine Sustainable Seas Pink Salmon, 1 Tbsp mayonnaise, egg and breadcrumbs. Form into 1/2-inch thick patties. In large skillet, heat olive oil over medium heat. Place salmon patties in skillet and cook over medium heat until browned, about 4 minutes per side.
Serve on toasted hamburger buns topped with mustard (or mayonnaise), avocado, red onion, sauerkraut (if desired), and arugula.
Sockeye Salmon Cobb Salad
Makes 2 servings
Ingredients
1 can (5oz) Sustainable Seas Sockeye Salmon, undrained
4 cups mixed salad greens
2 hard-boiled eggs, peeled and diced
1 ripe avocado, peeled, pitted and diced
1 cup halved grape tomatoes
1/2 cup chopped cucumber
2 slices cooked bacon, crumbled
1/4 cup plain Greek yogurt
3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 Tbsp fresh dill (or 1/2 tsp dried)
Salt and pepper, to taste
Instructions
Place Sustainable Seas Sockeye Salmon and juices from the can into a bowl and flake into bite size pieces. Arrange salad greens on a large serving plate. Working in sections, top greens with salmon, hard-boiled egg, avocado, tomatoes, cucumbers and bacon.
Make dressing. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dill, salt and pepper. Serve dressing alongside salad.