5 Great Tuna Recipes

Having premium quality Canadian sustainable seafood makes supper a cinch! Tuna is inexpensive, easy to digest, and packed with vitamins and protein. Here are 5 creative tuna recipes to liven up your meals on a busy day.

Seared Albacore Tuna Recipe

Take a look at this Skipper Otto Seared Albacore Tuna recipe video! Our albacore tuna is caught sustainably in the wild off the coast of British Columbia.

[su_youtube url="https://www.youtube.com/watch?v=sv3f7hZWIag"]

Ingredients:

• 1 lb tuna loin
• 4-6 tbsp sesame seeds
• 2 tbsp canola oil
• Salt and pepper

Dressing:

• 1 ½ tbsp soy sauce
• 1 tbsp honey
• ½ tbsp of grated ginger
• 2 tbsp mirin
• 2 tbsp mirin
• ½ tbsp rice wine vinegar

Instructions:

Slice the tuna in half. Put sesame seeds on a plate, roll the tuna pieces in seeds to cover. Place a frying pan on a med-high heat & add the oil. Place the fish in the hot pan, laying the fish down away from you using tongs. Do not crowd the pan. Sear each side for 20-30 seconds. The seeds will turn golden brown when ready. Rest tuna for 5 minutes. Take a sharp knife and slice into rounds. Plate the tuna, top with dressing, and sprinkle with green onion.

Source: www.skipperotto.com

Tuna Cakes

These healthy tuna cakes are paleo, gluten free and keto. They contain no breadcrumbs. Easy, affordable and nutritious, it’s the perfect weeknight dinner!

Ingredients:

• 2 (5 oz) cans tuna in water, well-drained and flaked with a fork
• 2 tablespoons avocado oil mayonnaise
• 2 teaspoons minced garlic
• 2 large eggs, lightly beaten
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley or cilantro
• 4 tablespoons olive oil for frying*

Instructions:

Preheat oven to the “keep warm” setting (150-170 degrees F). In a medium bowl, use a fork to mix the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper and parsley. Heat the olive oil in a large nonstick skillet over medium heat. Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side. Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch. Serve immediately.

Recipe Notes: *You will use 4 tablespoons oil for frying, but the tuna cakes will only absorb about half that amount.

Excerpted from: healthyrecipesblogs.com

Easy Canned Tuna Pasta

This canned tuna pasta recipe is quick, healthy, and comforting. The perfect recipe when you don’t have a lot in your pantry!

Ingredients:

• 2 tablespoons olive oil
• 2 large cloves garlic minced
• 1 (5 ounce) can tuna, drained I prefer tuna packed in oil
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley chopped
• Salt & pepper to taste
• 4 ounces uncooked pasta (I used spaghetti)

Instructions:

Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks. When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds. Stir in the tuna, lemon juice, and parsley. Let it heat through. Once the pasta is done, add some of the pasta water (a couple tablespoons) to the sauce and then drain the pasta and toss with the sauce. Season with salt & pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.

Excerpted from: www.saltandlavender.com

Mexican Tuna Salad Stuffed Avocados

Just a few ingredients, super healthy and it tastes SO good. You can also stuff tomatoes (or both)!

 

Ingredients:

• 4 avocados halved, pitted, peeled and sliced
• 2 cans albacore tuna in water
• ½ cup black beans, drained and rinsed
• 1 medium tomato, diced (about 1 cup)
• ¼ cup red onion, finely chopped
• ½ red bell pepper, finely chopped {about 1/2 cup}
• 1 jalapeño, seeds removed, diced {optional}
• 2 Tbsp. fresh lime, juiced
• ¼ cup fresh cilantro, chopped
• 1 tsp. cumin
• 1/8 tsp. crushed black pepper

Instructions:

In a medium mixing bowl combine the tuna, black beans, tomatoes, red onion, red bell pepper, jalapeño, lime juice, cilantro, cumin and pepper. Taste and add more spice to your liking. Cut each avocado in half and remove the pit. Using a small spoon scoop a larger hole in the middle of each avocado and add the flesh into the tuna mixture. Mix the avocado into the tuna mixture to combine. Use a ¼ cup measure to measure the Mexican Tuna Salad and scoop into a half of the avocado. Do this with the remaining halves of the avocado. Garnish with remaining cilantro.

Excerpted from: www.acedarspoon.com

Tuna and Green Olive Empanadas

This recipe makes more filling than is needed for the empanadas. Use the leftover to top crostini or toss with pasta. This flavorful tuna and green olive empanada recipe will leave you with more than enough to share.

 

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 1 bay leaf
• 2 medium tomatoes, seeded and minced
• 1/2 rounded teaspoon pimentón (smoked paprika)
• One 6-ounce can tuna packed in olive oil, drained
• 1/2 cup pitted green olives, chopped
• 1 large hard-cooked egg, chopped
• 1 tablespoon chopped parsley
• Kosher salt
• Two 14-ounce packages puff pastry
• 1 large egg
• 2 tablespoons whole milk

Instructions:

Heat the olive oil in a large skillet. Add the onion and bay leaf and cook over moderate heat, stirring occasionally until the onion is softened, about 12 minutes. Add the tomatoes and pimentón and cook, stirring occasionally, for 10 minutes. Remove from the heat and let cool. Discard the bay leaf. In a bowl, lightly break up the tuna. Add the olives, chopped egg and parsley and stir in the tomato-onion mixture. Season with salt and refrigerate until cool, about 30 minutes. Unfold the puff pastry sheets on a lightly floured work surface. Using a 4 1/2-inch biscuit cutter, cut the pastry into 12 rounds. Using a rolling pin, lightly roll out each round to a 5-inch diameter. Spoon 2 tablespoons of the tuna filling onto 1 side of each pastry round. Fold the pastry over the filling and press the edges to seal decoratively with the tines of a fork. Line 2 baking sheets with parchment paper and set 6 empanadas on each sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or until chilled. Preheat the oven to 400° and place 2 racks in the center. In a small bowl, whisk the egg with the milk. Lightly brush the empanadas with the egg wash. Bake for 30 minutes, or until the empanadas are deep golden brown. Let cool for 5 minutes before serving.

Excerpted from: www.foodandwine.com

Don't forget to add some delicious tuna to your next order! What are your favourite tuna recipes? Share them with us on our Facebook page!

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