Greek Tuna Wrap
Ingredients:
- 1 can (5oz) Bumble Bee Solid White Albacore Tuna in Water
- 2 burrito sized tortillas
- 1/4 cup tzatziki & 1/4 cup sliced red onions
- 1/4 cup cucumber, cut in matchsticks
- 1/2 medium avocado, cut in strips (optional)
- 6 or 7 cherry or grape tomatoes, quartered
- 2 tbsp sliced kalmata olives & 1/2 cup spinach
- 2-3 tbsp feta & salt and pepper to taste
Directions: Drop half the tzatziki in a dollop in the middle of one tortilla and spread out. Top with half the sliced red onions, cucumber matchsticks, avocado (if using), quartered tomatoes, tuna, olives (if using), spinach, and crumbled feta. It is best if you lay out the ingredients in rows on the left one-third of the tortilla, being mindful of staying within the tzatziki border you created. Top with salt and pepper to taste. Fold in the top and bottom of the wrap (where the shorter edge of your filling is). Then roll up the wrap starting at the end closest to your filling.
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Paleo Tuna Veggie Bowl
Ingredients:
- 1 (5oz) can of Bumble Bee Solid White Albacore Tuna in Water
- 1 cup of lettuce & 1-2 radishes, sliced thinly
- 1/2 of a large cucumber, spiraled or julienned
- 1 medium carrot, julienned & 5-6 sugar snap peas, sliced
- 1-2 tsp chopped fresh cilantro & 1-2 wedges of lime
- 1/4 avocado
- A drizzle of sesame seed oil & sesame seeds for garnish.
- 1 tsp of Thai chili garlic paste & salt and pepper to taste
Directions: In a bowl, layer veggies over lettuce and top with drained tuna. Season with salt and pepper, then dress the salad with a little sesame oil. Serve with a small spoonful of Thai chili garlic paste and top with avocado, cilantro, and sesame seeds. Serve with fresh lime wedges.
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Mom's Tuna Casserole
Ingredients:
- 2 (5oz) cans of Bumble Bee Solid White Albacore Tuna, drained
- 1 package of egg noodles, whole grain recommended
- 1 yellow onion, diced
- 2 1/2 cups of cheddar cheese, grated
- 2 cans of creamy mushroom soup
- 1/2 cup of milk & salt & pepper to taste
- 1/2 bag of crushed potato chips to garnish, optional
Directions:
Prep to bake the casserole by preheating the oven to 350 degrees F. Cook egg noodles until al dente, drain, and set aside for later. Mix cream of mushroom soup and slowly add milk until it becomes a thick sauce. Mix in onion, tuna, salt, pepper, and cheese. Pour casserole mixture into baking dish and top with crushed potato chips. Bake for 35 minutes until the top is bubbling.
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