28 March 2017

Safe Catch Wild Tuna Recipes

The nice folks over at Safe Catch Tuna share the following recipes for your enjoyment. If you try any of them, please let know which one and how they turned out for you.  If you have any suggestions regarding ingredient substitutions or preparing the recipes, please share that, too. I'd love to hear what you have to say. Thanks!

Safe Catch Spicy Tuna Cakes

1 (5oz) can Safe Catch wild albacore tuna, drained
2 tablespoons red bell pepper, finely diced
1 scallion, finely sliced
1/2 tablespoon Dijon mustard
1 teaspoon pink peppercorn lemon thyme seasoning
1/4 teaspoon salt
Squeeze of lemon juice
1 egg
2 tablespoons panko breadcrumbs
Ghee for pan frying (or fat of choice)

Combine all ingredients in a small bowl and mix together until well combined, except ghee. Melt ghee in a large cast iron skillet over medium high heat. Meanwhile, divide tuna mixture into 3 equal portions and roll into a ball and shape into a patty. When the ghee is hot but not smoking, carefully add your tuna cakes to the skillet and sear on each side until golden and cooked through, approx. 3-4 minutes per side. Serve with sriracha aioli and lemon wedges. Sriracha Aioli, 1/4 cup mayonnaise, 1-2 tablespoons charred sriracha, to taste, Combine both ingredients in a small bowl. Adjust heat level by adding your desired amount of sriracha. Serve with tuna cakes.

Safe Catch Mediterranean Lettuce Wraps

Serves 10 as an appetizer
2 (5oz) cans Safe Catch tuna, drained
2 tbsp Vegenaise or mayonnaise
2 tbsp Vegenaise or mayonnaise
1 tbsp extra virgin olive oil
1 tbsp Dijon Mustard
10 Kalamata olives, chopped
2 tsp capers, chopped
2 tbsp minced red onion
1 large rib celery, diced
2 tbsp fresh lemon juice
sea salt and pepper, to taste

Using a fork, flake tuna into a large bowl. Gently mix in remaining ingredients except lettuce leaves until just combined. Taste and adjust if necessary. Place 2 lettuce leaves on each plate. Place a 2 tbsp scoop of tuna mixture on each leaf so it looks like a dome or a football.

Jalapeno Dill Safe Catch Tuna Salad

Mix 3 cans of Safe Catch tuna with 2 minced jalapeƱos, 3 celery stalks diced, 1/2 cup diced red onion, 3/4 cup homemade mayo, 3 tbsp dill,1.5 tsp garlic, salt and pepper to taste. Then serve it in an avocado for some healthy fat.

Safe Catch Tuna Bites

2 cans Albacore Safe Catch tuna
2 tbsp. Diced red bell pepper
1/2 tsp. Cajun Seasoning
Dash of cayenne pepper
1/4 tsp. Onion powder
2 tbsp. Diced onion
1/2 tsp. Garlic minced
1/4 tsp. Dill seasoning
2 tbsp. Low fat mayonnaise
1 tbsp. Plain Greek yogurt
1 tsp. Fresh chopped parsley
1/2 cup Italian breadcrumbs
1 tbsp. Panko bread crumbs
1 tbsp. Low fat grated cheese
2 tbsp. plus 1 tsp. Ghee Butter
Salt and pepper to taste.

Open 2 cans of Safe Catch tuna, dump into a bowl, break up and set aside. In a pan saute red bell pepper, onions, garlic in butter over low-medium heat. Remove from heat and add to tuna. Mix in all seasonings except for bread crumbs and cheese. Form tuna into small balls and roll in Italian breadcrumbs. Press into mini, square shaped muffin pan that has been previously sprayed with nonstick cooking spray. Top with panko bread crumbs and bake @ 350° for 20 minutes. Remove from oven and sprinkle cheese on top of each square and return to oven and bake for an additional 5 minutes. Let cool for 15 minutes, then gently remove each square one by one by flipping the pan upside-down.

Safe Catch Tuna Cakes

1 can of Safe Catch Tuna
1 Egg white
2 TBSP Fresh Chopped Parsley
1 Tsp Fresh Chopped Rosemary
1 TBSP Primal Kitchen Mayo
1 Tsp Organic Yellow Mustard
1 Tsp Flavor God Dynamite
1 tsp Finely minced Garlic
Light butter for cooking

Combine all ingredients in a mixing bowl ad form into 4 patties. Heat 2 TBSP OMGhee in a nonstick skillet and pan fry patties for about 3-4 minutes on each side (medium high heat). Serve immediately with red pepper aioli. - Red Pepper Aioli: 2 TBSP Primal Kitchen mayo, 1 tbsp Mina Harissa Red Pepper Sauce, Pinch of Flavor God Dynamite.



For more recipes, please visit Safe Catch.  Some are even Whole30 approved!

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2 comments:

  1. I bet these are good, too bad I don't like fish.

    ReplyDelete
    Replies
    1. What is it about fish that puts you off? Is it that you don't eat any kind of meat? I can understand that. Sometimes it is very hard for me, too, and think it would be very easy to go completely vegetarian or vegan. I can't stand the thought of eating a fish that still has a head on it. I've seen it that way in some stores in the past and thought it very disgusting. ICK.

      I love fried catfish and perch, but do not like to fight bones in my food.

      Some of the recipes sound interesting to me, but I know we won't be trying that one with jalapenos in it. :)

      Thanks for stopping by and commenting. Have a blessed day. :)

      Delete

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