Healthy Recipes

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Sustainably caught wild seafood is among the best tasting food anywhere; these wholesome recipes provide additional ways to eat a scrumptious meal while benefiting from heart-healthy portions of Omega 3s and body building protein. Give our tasty suggestions a try, and you'll be on your way to a healthier lifestyle.

 

 Healthy Recipes Using Tuna

 
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Rigatoni with Wild Planet Wild Albacore Tuna, Lemon and Olives

Makes about 4 servings

Ingredients

2 cans (5oz each) Wild Planet Wild Albacore Tuna, undrained
1/2 pound rigatoni, rotini or other dried pasta
1/4 cup olive oil
1 cup thinly sliced red onion
Grated zest of one lemon
2 tsp lemon juice
4 tsp minced garlic
2 tsp capers, rinsed and drained
12 Kalamata olives, pitted and quartered
Sea salt and freshly ground pepper, to taste
2 Tbsp chopped fresh parsley

Instructions

Place Wild Planet Wild Albacore Tuna and juices from the cans into a large bowl. Flake with a fork to separate tuna into bite size pieces. Cook the pasta in a large pot of generously salted water following package directions, drain. Meanwhile, heat the olive oil in a medium saute pan over medium heat. Add the onions and cook, stirring frequently, until tender and lightly browned. Stir in the lemon zest and juice, garlic, capers, olives and tuna with juices. Heat through and season with salt and pepper to taste. Toss the tuna sauce with the hot cooked rigatoni and sprinkle with parsley.

 

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Wild Planet Salade Nicoise

Makes 2 servings

Ingredients

1 can (5oz) Wild Planet Wild Albacore Tuna, undrained
6 small red potatoes, quartered, steamed and cooled
12 fresh green beans, halved, steamed lightly and cooled
1/2 cup grape or cherry tomatoes, halved
2 Tbsp capers, drained
1/2 cup chopped cucumber
1/2 cup Nicoise or other olives
1/4 cup thinly sliced red onion
4 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp fresh chopped thyme, basil, parsley or dill
Mixed salad greens
2 hard boiled eggs, sliced into 1/4" thick slices

Instructions

Place Wild Planet Wild Albacore Tuna and juices from the can into a large bowl. Flake tuna with a fork to separate into bite size pieces. Add steamed potatoes, green beans, tomatoes, capers, cucumbers, olives and red onion, mix to combine. Whisk together olive oil, vinegar, Dijon mustard and herbs to create a vinaigrette. Pour over tuna mixture and mix lightly. Arrange salad greens on two plates, top with tuna mixture and garnish with hard boiled eggs. Season with sea salt and pepper.

 

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Open Face Wild Albacore Lemony Tuna Melt

Makes 2 Sandwiches

Ingredients

1 can (5oz) Wild Planet Wild Albacore Tuna, undrained
2 Tbsp lemon juice
1-2 Tbsp mayonnaise
2 Tbsp finely chopped red onion
2 tsp chopped parsley
Pinch of red pepper flakes
Sea salt and freshly ground pepper, to taste
4 slices Monterey Jack or provolone cheese
4 slices vine ripened tomato
2 thick slices ciabatta or other hearty bread, lightly toasted

Instructions

Preheat broiler. Place Wild Planet Wild Albacore Tuna and juices from the can into a medium bowl. Flake with a fork. Add lemon juice, mayonnaise, red onion, parsley, red pepper flakes, sea salt and pepper to taste. Mix until well combined. Mound tuna mixture onto two slices of ciabatta bread, top each with two slices of cheese. Place on a sheet pan and broil about four inches from heat until cheese melts, taking care to prevent cheese from burning. Top with tomatoes and serve.

 

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Wild Planet Mediterranean Seafood Antipasto Platter

Makes 4-6 appetizer portions.

Ingredients

6-8 large green or red leaf lettuce leaves
1 jar Wild Planet Wild Albacore Tuna Fillets
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, in Extra Virgin Olive Oil with Lemon, or in Marinara Sauce
1/4 cup pitted Kalamata olives
1 jar marinated artichoke hearts, drained
1/2 cup marinated mushrooms
2 roasted red pepper halves, sliced into 1/4" wide strips
4 large pieces grilled eggplant, cut into 1" strips
4 large pieces grilled zucchini and/or yellow squash, cut into 1" strips
1 small fennel bulb, sliced thin
1 cup small fresh mozzarella balls
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn into small pieces
1/4 cup capers, drained
Olive oil and red wine or balsamic vinegar, for serving.

Instructions

Arrange lettuce leaves on a large serving platter. Remove tuna fillets from jar and retain liquid. Gently break apart tuna into bite size pieces and arrange on one of lettuce leaves, drizzle liquid from jar over tuna. Remove sardines from can, retaining olive oil or marinara sauce. Gently break apart into bite size pieces and arrange alongside tuna on platter. Drizzle olive oil or marinara from can over sardines. Continuing around the platter, arrange olives, artichoke hearts, mushrooms, roasted peppers, eggplant, zucchini and/or yellow squash, fennel, mozzarella balls and tomatoes. Scatter basil and capers over all.

Serve with oil and vinegar alongside.

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Wild Albacore Tuna, Pasta and White Bean Salad

Makes about 4 servings

Ingredients

1/2 pound whole wheat ditalini, small shells or other small shaped pasta
2 cans (5oz each) Wild Planet Wild Albacore Tuna, undrained
1 can small white beans, great northern beans or other bean of choice, rinsed and drained
1/2 cup seeded and chopped tomato
1/4 cup chopped fresh parsley
Sea salt and freshly ground pepper, to taste
Freshly squeezed lemon juice, to taste
Best quality olive oil, to taste

Instructions

Cook pasta according to package directions. Rinse with cool water and drain well. Place Wild Planet Wild Albacore Tuna and juices from the cans into a large bowl and lightly flake with a fork. Add drained pasta, white beans, tomato and parsley. Mix gently to combine all ingredients. Season with sea salt, pepper and lemon juice. Drizzle with olive oil and serve.

 

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Wild Planet Mediterranean Tuna Salad

Makes about 4 servings

Ingredients

2 cans (5oz each) Wild Planet Wild Albacore Tuna, undrained
1 jar (6oz) marinated artichoke hearts, drained and coarsely chopped
1 can (15.5oz) chick peas, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup pitted Kalamata or other olives, coarsely chopped
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 cup shredded carrots
2 Tbsp chopped fresh basil or oregano, or 1 tsp dried
3 Tbsp capers, drained
Juice of one lemon
4 Tbsp olive oil
2 Tbsp red wine vinegar
Sea salt and freshly ground pepper, to taste

Instructions

Place Wild Planet Wild Albacore Tuna and juices from the cans into a large bowl. Flake with a fork to separate tuna into bite size pieces. Add artichoke hearts, chick peas, red bell pepper, olives, red onion, parsley, carrots, basil or oregano, capers and lemon juice to tuna in bowl. Mix gently to combine all ingredients. In a small bowl, whisk together olive oil and vinegar; season with sea salt and pepper. Pour over tuna salad and stir to combine.

 

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Tuna Salad Stuffed Shells

Makes 2 servings

Ingredients

1 can Wild Planet Wild Albacore Tuna or Skipjack Light Tuna, undrained
1 Tbsp finely chopped carrot
1 Tbsp finely chopped celery
1 Tbsp mayonnaise, or to taste
6 large cooked pasta shells, cooled
Finely chopped parsley, optional

Instructions

Place tuna, including the natural juices from the can, into a small bowl and flake with a fork. Add carrot, celery and mayonnaise; mix gently to combine.

Spoon tuna mixture into pasta shells, sprinkle with chopped parsley if desired.

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Peppadew Pepper Sardines and Tuna

Ingredients

1 jar Peppadew peppers
1 can Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil with Lemon
1 can Wild Planet Albacore Tuna
Best quality olive oil, for drizzling.

Instructions

Drain peppers, arrange on a serving platter atop a bed of greens. Remove sardines from can, cut each in half vertically and then each fillet into three pieces. Empty tuna in a a small bowl, flake with a fork into large pieces. Stuff each pepper with either sardine sections or tuna. Drizzle with olive oil and serve.

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 Healthy Recipes Using Salmon

 
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Wild Planet Savory Salmon Cakes

Makes 6 salmon cakes

Ingredients

2 cans (6oz each) Wild Planet Wild Pink Shrimp Alaskan Sockeye Salmon or Pink Salmon, drained and flaked
1/2 cup whole wheat bread crumbs, plus more for coating
2 scallions, finely chopped
1/4 cup chopped red bell pepper
2 eggs, beaten
1/2 tsp garlic powder
1/4 cup chopped fresh parsley
Juice of half a lime
Sea salt and freshly ground pepper, to taste

Instructions

In a medium bowl, combine salmon, breadcrumbs, scallions, bell pepper, eggs, garlic powder, parsley and lime juice. Season to taste with sea salt and pepper. Form into six cakes, coat in additional bread crumbs, cover and chill 20 minutes. Heat 2 Tbsp olive oil in a nonstick skillet. Saute salmon cakes until lightly browned, about 4 minutes each side.

 

 
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Sockeye Salmon Canapes

Ingredients

1 can Wild Planet Wild Alaska Sockeye Salmon, undrained
Several slices pumpernickel bread
3 Tbsp sour cream or crème fraiche, if desired
¼ cup capers, drained
2 Tbsp chopped fresh dill
1 fresh lemon, cut into wedges

Instructions

Empty Sockeye Salmon into a small bowl. Gently flake fish with a fork and allow natural juices to be reabsorbed. Cut pumpernickel bread into triangles and arrange on a serving platter. Mound a tablespoon or so of salmon onto each triangle. Squeeze lemon over salmon. If using sour cream or creme fraiche, place a small dollop on top of salmon. Top each canape with a few capers and some dill. Serve with additional lemon wedges.

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 Healthy Recipes Using Shrimp

 
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Wild Planet Shrimply Delicious Deviled Eggs

Makes 16 deviled egg halves

Ingredients

8 large chilled hard boiled eggs, peeled
3 Tbsp mayonnaise
2 tsp Dijon mustard
Pinch of cayenne pepper
Sea salt and freshly ground pepper, to taste
1 can(4oz) Wild Planet Wild Pink Shrimp, drained and gently patted dry
1 Tbsp chopped fresh dill, for garnish

Instructions

Split eggs in half lengthwise, remove yolks and place in a bowl. Set egg white halves aside. Mash yolks thoroughly with a fork. Add mayonnaise, mustard, cayenne pepper and mash until smooth. Fold in half of the shrimp, stirring gently to combine. Season to taste with sea salt and pepper. Transfer yolk mixture to a plastic sandwich bag with zipper top. Cut 1/4" off one bottom corner of the bag with a scissor. Squeeze mixture to the bottom corner of the bag and generously fill egg white halves (alternately, use a teaspoon to spoon mixture directly into egg white halves). Top each egg with some remaining shrimp and sprinkle generously with chopped dill.

 

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Wasabi Shrimp Salad

Makes 2 servings

Ingredients

1 can (4oz) Wild Planet Wild Pink Shrimp, drained and patted dry
1/4 cup finely chopped celery
2 Tbsp mayonnaise
1/2 tsp wasabi paste, or more to taste
1 tsp finely chopped chives
1/4 tsp black sesame seeds

Instructions

In a medium bowl, combine Wild Planet Wild Pink Shrimp, celery, mayonnaise and wasabi paste. Mix gently so as not to crush shrimp. Taste and add additional wasabi paste if desired. Place in serving bowl, top with chives and black sesame seeds.

 

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Wild Planet Shrimp Salsa

Makes about 1 quart salsa.

Ingredients

1 can Wild Planet Wild Pink Shrimp, drained
3 large plum or other tomatoes, seeds removed, chopped
1/2 cup chopped red onion
1 clove garlic, finely minced
1/2 cup canned black beans, rinsed and drained
1/2 jalapeno pepper, finely minced, or more to taste
1 small Kirby cucumber, diced into 1/4" pieces
1 cup fresh or frozen corn kernels
1/2 an avocado, diced into 1/2" pieces
Juice of half a lime, plus zest
1-2 Tsp chopped cilantro, or more to taste
1/2 tsp cumin
Sea salt and freshly ground pepper, to taste

Instructions

In a medium bowl, combine wild pink shrimp, tomatoes, onion, garlic, black beans, jalapeno pepper, cucumber, corn, avocado, lime juice and zest. Mix gently. Add cilantro and cumin, season with salt and pepper, mix again to combine all.

Serve with tortilla chips.

 

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Wild Planet Shrimp, Zucchini and Corn Pancakes

Makes about 14 pancakes.

Ingredients

2 small to medium zucchini and/or yellow squash
1 cup fresh or frozen corn kernels
1/4 cup chopped red onion
1 can Wild Planet Wild Pink Shrimp, drained
1/3 cup crumbled feta cheese
2 eggs, beaten
1/3 cup flour
1 Tbsp fresh chopped basil, dill or parsley, or a combination
Sea salt and pepper
2-4 Tbsp canola oil, for sauteing

Instructions

Shred zucchini and/or yellow squash on the large holes of a box grater. Place in a strainer, cover with a plate and place a weight , such as a can of tomatoes, on top. Allow to drain 20 minutes.

In a medium bowl, combine drained zucchini, corn kernels, onion, shrimp, feta cheese and eggs. Stir gently to combine. Sprinkle flour and herbs into bowl, mix again to combine all ingredients. Season with salt and pepper.

Heat canola oil in medium frying pan over medium heat. Drop mixture into hot oil with large spoon, flattening to create pancakes 2-3 inches in diameter. Cook until golden, about 2 minutes per side. Drain on paper towels, sprinkle with sea salt and serve.

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 Healthy Recipes Using Sardines

 
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Peppadew Pepper Sardines and Tuna

Ingredients

1 jar Peppadew peppers
1 can Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil with Lemon
1 can Wild Planet Albacore Tuna
Best quality olive oil, for drizzling.

Instructions

Drain peppers, arrange on a serving platter atop a bed of greens. Remove sardines from can, cut each in half vertically and then each fillet into three pieces. Empty tuna in a a small bowl, flake with a fork into large pieces. Stuff each pepper with either sardine sections or tuna. Drizzle with olive oil and serve.

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Sardine Bruschetta

Ingredients

1 can Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil with Lemon
several slices ciabatta or country bread
1 clove garlic, peeled
1 jar roasted red peppers, drained and cut into strips
Half a red onion, thinly sliced
Best quality olive oil, for drizzling

Instructions

Remove sardines from can, cut each in half vertically to create two fillets. Grill or toast bread, rub with garlic clove. Arrange strips of red pepper on top of bread, top with sardines. Scatter onion slices over sardines and drizzle with olive oil before serving.

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Sardine Power Lunch

Ingredients

1 can Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil with Lemon, or Water
1 small, ripe avocado, peeled and pitted
Crackers of your choice
Lemon wedges
Sriracha, Tabasco or hot sauce of your choice

Instructions

Remove sardines from can, cut each in half vertically and then each fillet into three pieces. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over to prevent browning. Top each cracker with mashed avocado, 1-2 sardine sections, a squeeze of lemon juice and a dash of hot sauce.

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