Recipes

Try these flavorful ways to enjoy Sustainable Seas tuna!

 
 
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ROTINI WITH TUNA, LEMON AND OLIVES

Makes about 4 servings

Ingredients

2 cans (4.1 oz 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.

 

 

 
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OPEN FACE LEMONY TUNA MELT

Makes 2 Sandwiches

Ingredients

1 can (4.1 oz) 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.

 
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TUNA AND PASTA SALAD

Makes 4 servings

Ingredients

6 oz small shell pasta
2 (4.1 oz) 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.

 
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TUNA SALAD STUFFED SHELLS

Makes 2 servings

Ingredients

1 can (4.1 oz) 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.