Jalapeno Tuna Tacos
Ingredients: 2 pouches (3 oz.) Blue Harbor Fish Co. Albacore Tuna with Jalapeños, 1 cup veggie slaw, ¼ cup black beans (rinsed and drained), 1 Tbsp. diced red onion, 4 flour and corn tortillas, ¼ cup crumbled Cojita cheese, 1 Tbsp. chopped cilantro, Avocado Crema, ½ avocado, mashed, ¼ cup plain Greek yogurt, 1 - 2 Tbsp. lime juice
Preparation: In a small bowl mix veggie slaw, black beans and onion together. Set aside. Heat a grill pan over medium high heat and brush with vegetable oil. Place tortillas on hot grill and cook for 1-2 minutes, until slightly crisp and browned. Flip and repeat on second side. Place tortillas flat on a platter or in a taco stand. Fill with ¼ cup of the slaw mix. Top each with ½ pouch of tuna and sprinkle with cheese and cilantro. Drizzle with avocado crema if desired.
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Salmon Cucumber Dill Sandwich
Ingredients: 1 can (5 oz.) Blue Harbor Fish Co. Jumbo Lump Pink Salmon, 2 whole grain croissants, ¼ cup cream cheese, ½ cup microgreens, washed and dried, 10 – 12 sliced cucumbers (thinly sliced), Fresh dillweed
Preparation: Slice each croissant in half, lengthwise. Spread bottom of each croissant with 2 Tbsp. cream cheese. Top with ¼ cup microgreens. Place ½ can of salmon pieces on top of the microgreens and lay cucumber slices across the top. Sprinkle with fresh dill and place on top of croissant.
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Lemon Dill Tuna Pasta Salad
Ingredients: 2, 3 oz. pouches Blue Harbor Fish Co. Albacore Tuna with Lemon Dill, ¼ lb. Rotini pasta, 1 – ¼ lbs. green beans, trimmed and cut into 1 – ½ inch pieces, ½ cup sliced red onion, ½ cup garbanzo beans, rinsed and drained, ¼ cup Extra Virgin Olive Oil
Preparation: Cook pasta according to package directions. Add green beans during the last 2 minutes of cooking time. Drain in colander and cool. Place pasta and green beans in a bowl. Add onion, beans and tuna. Toss with olive oil and chill until ready to serve.
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