Tangy Tuna Salad

Tuna Puttanesca

Tuna Salad Pitas with Mango Salsa

This is our favorite way to make tuna salad right now. The secret ingredient is mango salsa!
It pairs amazingly with tuna and is super easy to make.
Combine:

3 ripe mangos, diced
1 medium red bell pepper, chopped.
½ cup chopped red onion.
¼ cup packed cilantro leaves, chopped.
1 jalapeño, seeded and minced.
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste.

Combine 1-2 cans of Oregon’s Choice Gourmet Albacore with the mango salsa and serve inside a warmed pita.

Aguacate rellano con atun 

Wild Rice Crab Cakes

This recipe is from long-time customers Mary Jean & Jim Nussbaum

Wild Rice Crab Cakes

1.5 cups water

1/2 cup uncooked wild rice

2 cans Oregon’s Choice Dungeness Crab

3/4 cup dry bread crumbs (Progresso Italian bread crumbs are best)

1/2 cup finely chopped red bell pepper

1/4 cup minced shallots

1/4 cup light mayo

2 tbsp. dijon mustard

1.5 tbsp. fresh lemon juice

1/2 tsp salt

1/2 tsp ground cumin

1/8 tsp ground red pepper flakes

2 large egg whites, slightly beaten

 

Bring water to a boil, add rice. Cover and simmer for 1/2 hour.

Combine cooked wild rice, crab and the rest of the ingredients in a large bowl. Divide mixture into 8 equal portions, shaping each into a patty.

Heat 2 tsp. olive oil in a large non-stick skillet over medium heat. Add 4 patties, cooking for 4 minutes on each side. Repeat with remaining oil and patties.

Serve immediately and enjoy!

 

 

Zucchini Tuna Melts

Spaghetti Squash Tuna Noodle Casserole

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein. Gluten-free, dairy-free, low-carb and paleo!

Ingredients

• 2 6 oz. cans Albacore Tuna, drained
• 1 tablespoon olive oil
• 1 15 oz can coconut milk (regular or lite)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced baby bella mushrooms
• 1 1/2 teaspoon pepper
• 1 1/2 teaspoon sea salt
• 1 medium-large spaghetti squash
• 1 cup frozen peas, thawed
• 1/4 teaspoon cayenne pepper
• pinch of nutmeg
• 1/2 cup crushed sprouted seed or almond flour crackers
• parsley, for garnish

by Brittany Mullins

Instructions

 

1. Heat oven to 350°. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a tiny bit of olive oil. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash.
2. While squash is baking, prepare your sauce by adding oil to a medium pot on medium-high heat. Add onion, garlic, salt, pepper, cayenne and nutmeg. Cook, stirring often, for about 10 minutes or until onion and garlic are aromatic and translucent.
3. Add mushrooms and cook until onions are browning a bit and mushrooms are soft.
4. Add in coconut milk and cook on medium high until sauce has reduced in half, to the thickness of gravy. Be sure to stir the sauce often so that it doesn’t stick. This should take about 15-20 minutes. Once reduced, remove sauce from heat, add in thawed frozen peas and tuna. Stir to combine.
5. By this time your squash should be fully cooked, or close to it. Remove squash from oven and let cool for 5-10 minutes before scraping the inside of the squash with a fork to remove the spaghetti-like strands.
6. The cooked spaghetti squash may seem liquidy. If so, place in a fine-mesh colander to remove access liquid. Press strands down with a fork or spatula to really press it all out.
7. Add drained spaghetti squash strands into the sauce mixture and toss to combine.
8. Spoon spaghetti squash tuna mixture into the bottom of each squash half. Top each with 1/4 cup cracker crumbs.
9. Bump oven temp to 375° and bake for 10 minutes, or until casserole is heated through and crackers are a little golden.
10. Remove from oven, sprinkle with fresh parsley and enjoy!

 

Spicy Keto Tuna Melt Cups

Spicy cheese and tuna are melted together in a muffin tin for a delicious keto meal idea.

Avocado Tuna Patties

Recipe from seededatthetable.com

Turn your can of tuna into a meal with these pan-fried Avocado Tuna Patties.  Only 4 ingredients and Whole30 approved!  Crispy on the outside, these simple Avocado Tuna Patties are a tasty healthy lunch option. This is a great healthy option that you can quickly cook on the stove and serve over a bed of greens.  Serve with spinach and a drizzle of olive oil, balsamic vinegar and salt/pepper.  Bonus points for a sprinkle of flax seed and pecans.

INGREDIENTS:
7.5 oz. can of Albacore tuna
1 avocado, peeled and pitted
1/4 cup almond flour
3 tablespoons mayonnaise
salt & pepper, to taste

DIRECTIONS:
Mix all ingredients in a large bowl.  Shape into 10 small patties and cook on preheated nonstick skillet for 3 to 4 minutes per side.

To make the tuna patties, quickly mix all four ingredients in a bowl then scoop mounds into a preheated skillet.  The patties only take only 3-4 minutes to cook on each side and they’re done!

Avocado Tuna Salad