There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Wild Planet Power Tuna Salad

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Makes 2 servings

Salad Ingredients

4 tsp olive oil
1/2 cup cooked chickpeas
2 cups spinach or salad greens
1 can (5oz) Wild Planet Albacore Wild Tuna, undrained
Your choice of veggies, for example:
Cooked beets
Shredded carrot
Sliced cucumber
Cherry tomatoes
Avocado

Dressing Ingredients

1/2 cup tahini
1/2 cup freshly squeezed lemon juice
1/2 cup water
Salt and pepper, to taste

Instructions

Heat the olive oil in a small pan and add the cooked chickpeas. Sauté until golden brown and chewy. Place greens in two bowls and top equally with Wild Planet Albacore Wild Tuna and sautéed chickpeas. Add the rest of your veggies. In a small bowl, whisk together the tahini, lemon juice and water until smooth. Add in salt and pepper to taste and drizzle onto salads (refrigerate any remaining dressing in air-tight container).

Tuna and Hummus Sweet Peppers

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Makes 2 servings

Ingredients

1 can (5oz) Wild Planet Skipjack Wild Tuna, undrained
1 Tbsp hummus
1 Tbsp fresh lemon juice
Freshly ground black pepper
Mini sweet peppers, halved and seeds removed
2 Tbsp chopped green onion

Instructions

Empty Wild Planet Skipjack Wild Tuna into a bowl and lightly flake with a fork to incorporate juices. In a separate bowl, mix hummus, lemon juice, and black pepper to taste. Gently fold flaked tuna into hummus. Fill mini sweet peppers with tuna hummus mixture. Top with chopped green onion.

Wild Planet Tuna, Feta and Wheat Berry Salad

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Makes 2 servings

Ingredients

1 can (5oz) Wild Planet Albacore Wild Tuna, undrained
2 cups cooked wheat berries, cooled to room temperature
1/2 cup shredded carrots
1/2 cup crumbled feta cheese
1/2 cup chopped parsley
4 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste

Instructions

Place tuna and natural juices from the can into a bowl. Flake tuna with a fork into bite size pieces and stir to incorporate the juices back into tuna. Add wheat berries, carrots, feta cheese and parsley and mix gently to combine all ingredients. Place the extra virgin olive oil, lemon juice and Dijon mustard in a small bowl. Whisk to combine; season with salt and pepper. Pour over salad and toss lightly.

Mediterranean Tuna Casserole – Family Size

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Makes about 8 servings

Ingredients

8oz rotini pasta
1 Tbsp olive oil
1 1/4 cups diced yellow onion
3 cloves garlic, minced
1/4 cup flour
1 1/2 cups chicken stock
1 1/2 cups milk
1/2 tsp salt
1/4 tsp fresh ground pepper
2 tsp Italian seasoning
2 cans Albacore Wild Tuna Family Size (7.5oz), or 2 cans Skipjack Wild Tuna Family Size (7.5oz)
6oz sliced baby Bella mushrooms
1 cup frozen peas
2 Tbsp breadcrumbs
1/2 cup chopped sun dried tomatoes
1/4 cup chopped parsley

Instructions

Preheat oven to 400 degrees F. Cook the pasta according to packaging instructions, drain, and set aside. Place olive oil in a large sauté pan, set to medium heat and sauté onion and garlic in pan for about four minutes, until onions are soft. Stir in the flour and cook for an additional minute. Pour in the chicken stock and thoroughly whisk. Then, add the milk, salt, pepper, Italian seasoning, two cans of Albacore Wild Tuna Family Size (7.5oz), mushrooms and peas. Cook for about 5 more minutes, or until it reaches a simmer and the mushrooms are cooked. Pour the mixture over the noodles and toss together.
Next, pour the casserole mixture into a greased 9×13 baking pan. On top, sprinkle with the breadcrumbs and chopped sun dried tomatoes. Bake for 18-20 minutes, until bubbly and golden brown. Before serving, sprinkle with chopped parsley.

Surf’s Up Tacos

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Makes 4 tacos

Ingredients

2 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
1/4 cup prepared salsa verde
1 cup fresh Napa cabbage, thinly sliced
1/3 cup red onions, chopped
3 Tbsp Greek yogurt
1 1/2 Tbsp mayonnaise
1/2 tsp fresh lime juice
1/4 tsp chipotle powder
1/2 cup fresh clementines, peeled & roughly chopped
4 soft corn tortillas, 6”
4 fresh whole sprigs cilantro

Instructions

Open cans of Wild Planet Albacore Wild Tuna. Do not drain. Place the tuna with all of the natural liquid from the cans into a mixing bowl. Add the salsa verde to the tuna. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid and salsa verde to evenly blend. Set aside.
Place the cabbage, red onions, Greek yogurt, mayonnaise, fresh lime juice, chipotle powder and clementines in a separate mixing bowl. Stir to evenly combine. Place in a covered container.
Warm soft corn tortillas and place on a clean work surface. Top each tortilla with 1/4-1/2 cup of the chilled slaw, spreading slightly out from the center of each tortilla. Sauté 1/4 cup of the Wild Planet Albacore Tuna/salsa verde blend over medium-high heat for 30 seconds in a non-stick pan (dry pan – no oil). Place the hot tuna on top of the slaw. Garnish with cilantro sprig and serve.

Tuna Cakes – Family Size

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Makes 4-6 tuna cakes

Ingredients

2 cans Skipjack Wild Tuna Family Size (7.5oz), or 2 cans Albacore Wild Tuna Family Size (7.5oz)
1/4 cup chopped white onion
1/4 cup chopped scallions
2 eggs, beaten in separate bowls
2 Tbsp flour
1/4 tsp freshly ground black pepper
1 cup Panko breadcrumbs
Olive Oil
Fresh lemon
Mixed salad greens

Instructions

Gently flake two cans Skipjack Wild Tuna Family Size (7.5oz). Mix together with chopped onion, scallions, one beaten egg, flour, and black pepper until thoroughly combined. Heat a bit of oil in a frying pan over medium heat.
Shape tuna mixture into balls and flatten into round cakes. Dip into the other bowl of beaten egg, then coat with a light layer of Panko breadcrumbs.
Cook the tuna cakes until each side is crispy and golden brown (3-5 minutes on each side). Continue with remaining tuna mixture. Top with a squeeze of fresh lemon juice and serve on a bed of mixed salad greens.

Tuna & White Bean Hummus

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Makes 4-6 servings

Ingredients

2 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
1 can (15oz) white beans, rinsed and drained well
2 Tbsp Greek yogurt
1/8 tsp fresh lemon juice
1/4 tsp ground cumin
Dash of ground black pepper

Instructions

Open cans of Wild Planet Albacore Wild Tuna. Do not drain. Place the tuna with all of the natural liquid from the cans into a mixing bowl. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid to evenly blend. Reserve chilled.
Place the white beans, Greek yogurt, fresh lemon juice, ground cumin and ground black pepper in a blender or food processor. Blend until completely smooth.
Gently fold the white bean mixture into the reserved bowl of tuna to evenly combine. Hummus should have small chunks of tuna throughout.
Serve alongside fresh vegetable such as baby carrots, snap peas, red pepper wedges and flat bread or pita pieces.

Wild Planet Sweet Potato Toast

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Makes 2 servings

Ingredients

1 can Wild Planet Albacore Wild Tuna, Wild Planet Wild Sockeye Salmon, or Wild Planet Wild Sardines
1 sweet potato/yam
1 small, ripe avocado, peeled and pitted
Lemon wedges
Sriracha, Tabasco or hot sauce of your choice

Lemon Tahini (Alternate Sauce Option)

1/4 cup tahini
1/4 cup warm water
juice of half a lemon
sea salt to taste
Freshly ground black pepper (optional)

Instructions

If using Albacore Wild Tuna or Wild Sockeye Salmon, empty tuna/salmon into a bowl, including juices from can, and break up into pieces. If using Wild Sardines, remove sardines from can, cut each in half vertically and then each fillet into three pieces.
Slice the sweet potato into ¼ inch thick, vertical slices. Place sweet potato slices in toaster oven and toast until cooked through and browned. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over the mashed avocado to prevent browning. Top each piece of toasted sweet potato with mashed avocado, either the Albacore Wild Tuna, Wild Sockeye Salmon or Wild Sardine segments, another squeeze of lemon juice and a dash of hot sauce.
If you don’t want to use hot sauce and choose to prepare the lemon tahini sauce, in a small bowl, mix together the tahini, warm water, lemon juice and sea salt until thin enough to drizzle over the prepared sweet potato toast. If desired, add freshly ground black pepper to taste.

Tuna and Pasta Salad – Family Size

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Makes 4 servings

Ingredients

6oz small shell pasta
1 can Albacore Wild Tuna Family Size (7.5oz), or 1 can Skipjack Wild Tuna Family Size (7.5oz)
1 cup shredded carrot
1/2 cup chopped parsley
1 cup chopped celery
1/4 cup olive oil
Juice of one large lemon
Salt and pepper to taste

Instructions

Cook pasta according to package instructions, drain, and set aside. Gently break up Albacore Wild Tuna in the can and add to the pasta, including the natural liquid from the tuna. Add the carrot, parsley, celery, olive oil, lemon, salt and pepper. Toss together to combine.

Sriracha Tuna Melt

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Makes 4 tuna melts

Ingredients

2 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
3 Tbsp nonfat Greek yogurt
3 Tbsp mayonnaise
2 tsp Sriracha
1/2 tsp grain mustard
1 tsp sweet pickle relish
1 1/2 Tbsp red onions, chopped
2 1/2 Tbsp fresh celery, diced
Ciabatta Baguette, 20”
4 slices Muenster or Provolone cheese
1 cup fresh arugula

Instructions

Open cans of Wild Planet Albacore Wild Tuna. Do not drain. Place the tuna with all of the natural liquid from the cans into a mixing bowl. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid to evenly blend.
Place the Greek yogurt, mayonnaise, Sriracha, grain mustard, sweet pickle relish, red onions and celery in a separate mixing bowl. Stir to evenly combine.
Gently fold the Greek yogurt mixture into the reserved bowl of tuna. Place in a covered container and set aside.
Slice whole baguettes in half lengthwise, then slice each half into four equal 5” long pieces (a total of eight 5” baguette halves). Toast the pieces until crispy and golden, then reserve, covered, at room temperature.
Preheat oven to 425 degrees F. For each sandwich, place cheese slice on one piece of toasted 5″ baguette. Evenly spread 1/2 cup of the reserved Sriracha tuna mixture on top of the cheese slice. Bake in oven, open-faced, for approximately 2 minutes. Remove from oven, top with 1/4 cup fresh arugula, second piece of toasted 5” baguette and serve.

Open Face Wild Albacore Lemony Tuna Melt

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Makes 2 Sandwiches

Ingredients

1 can (5oz) Wild Planet Albacore Wild 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 Albacore Wild 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.

Tuna Antipasto Wraps

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Makes 4 wraps

Ingredients

2 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
4 flour tortillas, 12”
1/2 cup prepared chickpea hummus
1/2 cup fresh basil, finely chopped
1 cup fresh Roma tomatoes, diced
1/4 cup pickled sweet banana peppers, diced
1/4 cup Kalamata olives, diced
1/4 cup jarred or canned artichokes, drained and roughly chopped
1/4 cup cucumbers, peeled and diced
1 cup Parmesan cheese, finely shredded

Instructions

Open cans of Wild Planet Albacore Wild Tuna. Do not drain. Place the tuna with all of the natural liquid from the cans into a mixing bowl. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid to evenly blend. Place in a covered container and set aside.
Place flour tortillas on a clean work surface. Evenly spread 2 Tbsp hummus across each flour tortilla.
Evenly spread these ingredients across the flour tortilla all the way to the outside edges, over the hummus, in the following order: basil (2 Tbsp); chopped tomatoes (1/4 cup); sweet banana peppers (1 Tbsp); Kalamata olives (1 Tbsp); artichokes (1 Tbsp); cucumbers (1 Tbsp); flaked Wild Planet Albacore Wild Tuna (1 cup); Parmesan cheese (1/4 cup).
Roll the flour tortilla tightly forward to form a wrap and serve.

Tuna Salad Stuffed Shells

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Makes 2 servings

Ingredients

1 can (5oz) Wild Planet Albacore Wild Tuna or Skipjack Wild 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.

Quinoa Mac & Tuna

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Makes 4 servings

Ingredients

2 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
2 Tbsp olive oil
1 cup fresh baby bella mushrooms, sliced
2 cups fresh broccoli florets
1/4 cup roasted red peppers, sliced
4 cups small quinoa elbow pasta, cooked
3/4 cup soft cheese spread (like Boursin or Alouette)
2 cups water
1/4 cup fresh scallions (green & white parts), thinly sliced

Instructions

Open cans of Wild Planet Albacore Wild Tuna. Do not drain. Place the tuna with all of the natural liquid from the cans into a mixing bowl. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid to evenly blend. Place in a covered container.
Heat 2 Tbsp olive oil in a large nonstick sauté pan over medium-high heat. Add mushrooms and sauté for 1-2 minutes. Add broccoli florets, roasted red peppers, cooked pasta, soft cheese spread and water. Continuously stir gently to combine and sauté for 2-3 minutes to heat through and make a creamy sauce. Add Wild Planet Albacore Wild Tuna and scallions. All ingredients should be lightly coated in the creamy cheese sauce. Gently stir to heat and evenly combine, then serve.

Wild Planet Sriracha Tuna Burgers

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Makes 3-4 tuna burgers

Ingredients

2 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1 tsp Greek yogurt
1 tsp Mayonnaise
1 Tbsp Sriracha
1/2 tsp Dijon mustard
1 egg
1/2 tsp freshly cracked black pepper
1/2 cup bread crumbs

For Garnish

Toasted whole wheat buns
1 tsp mayonnaise and 1 tsp Sriracha, combined
Fresh arugula
Sliced tomato (optional)

Instructions

Place Wild Planet Albacore Wild Tuna and natural juices from the can into a large bowl; gently flake tuna into large chunks with a fork. Add remaining ingredients and gently fold all together. Spoon the tuna mixture into approximate 1/2 cup portions and gently form into patties. Place each patty into an oiled skillet or pan over medium heat. Cook for 4-5 minutes on each side, or until golden brown. Remove from heat. Spread the mayonnaise-sriracha mixture onto each toasted bun. Top with a tuna burger, and then top with fresh arugula and sliced tomato.

Tuna and White Bean Salad

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Makes 4 servings

Ingredients

2 cans (5oz each) Wild Planet Albacore Wild Tuna, undrained
1 can (15oz) great northern beans, small white beans or cannellini beans, rinsed and drained well
1/2 cup chopped fresh parsley
Juice of one lemon, freshly squeezed
Salt and pepper to taste
Olive oil, for drizzling

Instructions

Place Albacore Wild Tuna and juices from the can into a mixing bowl. Gently flake tuna with a fork to separate into bite size pieces. Add beans, parsley, lemon juice and mix gently to combine. Season with salt and pepper to taste and drizzle with olive oil.

Serving ideas

*Mound atop salad greens
*Wrap in lettuce leaves
*Stuff inside a hollowed tomato
*Stuff inside cooked and cooled jumbo pasta shells

Wild Planet Salad Niçoise

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Makes 2 servings

Ingredients

1 can (5oz) Wild Planet Albacore Wild 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
Sea salt & pepper

Instructions

Place Wild Planet Albacore Wild 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.

Classic Tuna Salad

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Makes 4-5 servings

Ingredients

3 cans Wild Planet Albacore Wild Tuna (5oz each), undrained
1/2 cup nonfat Greek yogurt
1/2 cup mayonnaise
1 tsp fresh lemon juice
1/3 cup fresh celery, diced
1/4 cup red onions, diced
Ground black pepper to taste

Instructions

Open cans of Wild Planet Albacore Wild Tuna. Do not drain. Place the tuna with all of the natural liquid from the cans into a mixing bowl. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid to evenly blend. Reserve chilled.
Place Greek yogurt, mayonnaise, fresh lemon juice, diced celery, diced red onions and ground black pepper in a separate mixing bowl and stir.
Gently fold the Greek yogurt mixture into the reserved bowl of tuna to evenly combine. Place in a covered container and refrigerate until ready to serve. Try classic tuna salad served in avocado halves, in a sandwich or wrap, or on top of mixed salad greens!

Wild Planet Mediterranean Tuna Salad

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Makes about 4 servings

Ingredients

2 cans (5oz each) Wild Planet Albacore Wild 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 Albacore Wild 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.

Spicy Tuna Melt Sandwich

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Makes 2 servings

Ingredients

1 can (5oz) Wild Planet Albacore Wild Tuna, undrained
1 Tbsp Sir Kensington’s sriracha mayonnaise
3 Tbsp Farmhouse Culture kimchi, chopped
2 slices Muenster cheese
4 slices sourdough bread, toasted
2 Tbsp olive oil

Instructions

Place tuna in a medium bowl and flake with a fork. Add sriracha mayonnaise and 1 tablespoon of kimchi. Mix until well combined. Spread tuna mixture onto one slice of bread, topped with the remaining kimchi, then followed by cheese and the second bread slice.

In a large skillet, heat olive oil over medium heat. Place sandwiches in skillet and cook until the cheese is melted and the bread is golden brown, about 4 minutes per side.

Wild Albacore Tuna, Pasta and White Bean Salad

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Makes about 4 servings

Ingredients

1/2 lb whole wheat ditalini, small shells or other small shaped pasta
2 cans (5oz each) Wild Planet Albacore Wild 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 Albacore Wild 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.

Rotini with Wild Planet Wild Albacore Tuna, Lemon and Olives

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Makes about 4 servings

Ingredients

2 cans (5oz each) Wild Planet Albacore Wild Tuna, undrained
1/2 lb rotini, rigatoni 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 Albacore Wild 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 sauté 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 rotini and sprinkle with parsley.

Peppadew Pepper Sardines and Tuna

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Makes 4 servings

Ingredients

1 jar Peppadew peppers
1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil or Extra Virgin Olive Oil with Lemon
1 can (5oz) Wild Planet Albacore Wild Tuna, undrained
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 small bowl, flake with a fork into large pieces. Stuff each pepper with either sardine sections or tuna. Drizzle with olive oil and serve.

Wild Planet Mediterranean Seafood Antipasto Platter

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Makes 4-6 appetizer portions

Ingredients

6-8 large green or red leaf lettuce leaves
1 jar Wild Planet Albacore Wild Tuna Fillets or 1 can (5oz) Wild Planet Albacore Wild Tuna
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 from jar or can and retain liquid. Gently break apart tuna into bite size pieces and arrange on one of lettuce leaves, drizzle liquid from jar or can 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.