These tasty, healthy, and super simple canned tuna and salmon recipes pack in big time flavor! I had the pleasure of working with my favorite brand, Wild Selections, to bring you all of these 5 easy and delicious recipes using their sustainable sourced tuna and salmon. Packed with protein, these simple dishes make the perfect meal or snack!
Curried Tuna Lettuce Wraps
We are big time tuna and salmon lovers in this house. There is no better easy and healthy lunchtime meal, seriously! Even Cricket gets weekly meals featuring canned salmon, as it’s a super healthy, no-prep required option. You can see Cricket’s Super Salmon & Sardine Chow recipe HERE.
Nicoise Stuffed Avocado Halves
You may know I am big advocate for grass-fed and pasture-raised meats, eggs, and even some dairy. What you may not know is why….. There are two very important reasons. The first reason is that meat and other animal products are much healthier for you when they are raised naturally (on pasture, eating grasses). The second reason is that I am an avid animal lover and believe that animals should be treated with compassion and care. I used to be a vegetarian in fact! When I made the choice to eat meat, I decided it had to come from local sources and that the livestock be allowed to graze, forage, et cetera, in a manner that is natural to its species.
Bacon Cup Tuna Melts
And the same rules and values apply to fish. Wild-caught fish are better for you. They have higher levels of omega-3’s and are leaner, as compared to farm-raised fish. In addition, I feel better about consuming fish that have had a great fish-full life in the wild, and not from some fish farm;)! But, with all these benefits for consuming wild fish, we must be responsible and choose to fish sustainably. Employing sustainable fishing practices will keep fish populations from dwindling and help prevents overfishing. To learn more about sustainable fishing and how it effects you visit WWF.
Chipotle Salmon Sliders
This is the reason why I use Wild Selections Tuna and Salmon. They are truly dedicated to ensuring a fish-full future…..Wild Selections donates 13 cents from every can sold to the World Wildlife Fund marine conservation and fishery improvement projects. By 2018 they will have donated over 1 million dollars! That’s incredible!
Lemon Salmon and Avocado Bites
In addition, Wild Selections is the only full line of Marine Stewardship Council certified sustainable seafood, and the blue MSC eco-label tells you that the fish in your can comes from well managed fisheries and healthy fish stocks. You can even visit the website WildSelections.com to learn where the fish in your can was caught! How cool is that? They provide premium quality, sustainably sourced fish, that is also 100% traceable. It tastes simply delicious, and is of course, all natural and non-GMO Project verified. If you want to learn more, visit the brand website HERE, and the store locator (where to buy it) HERE.
- 1 can Wild Selections Tuna in water, drained
- ¼ cup apple, peeled and diced
- ½ teaspoon (or more to taste) curry powder
- ½ teaspoon lime juice plus ¼ teaspoon lime zest
- 1½ tablespoon of mayo (or mashed avocado)
- 4 lettuce leaves
- In a small bowl mix the tuna, diced apple, lime juice, lime zest, curry powder, and mayo. Mix well.
- Spoon an even amount of mixture into each of the lettuce leaves.
- 1 can Wild Selections Tuna in water, drained
- 1 avocado
- ¼ cup french green beans (about 8 beans), chopped into ¼" pieces
- ¼ cup tomato, diced
- 5 olives, diced
- Optional: dash of black pepper and 2 teaspoons capers
- Cut the avocado in half. Scoop out half of the avocado in one half, and do the same for the other half.
- In a small bowl combine the tuna, avocado that has been removed from the halves, green beans, tomatoes and olives. Mix well.
- Scoop half of the mixture into each avocado half.
- Optional: sprinkle with black pepper and capers.
- 6 strips of all-natural bacon
- 1 can Wild Selections Tuna in Water
- 1½ tablespoon mayonaise (or mashed avocado works well for paleo)
- ¼ cup cheddar cheese, shredded (I recommend grass-fed)
- dash of salt and pepper
- Preheat the oven to 400 degrees F.
- Cut each bacon strip in half, then lay the two bacon halves into each muffin tin compartment, creating a cross. You can trim the ends if they are too long.
- Bake the bacon cups for 20-28 minutes, or until crispy. Let them cool, then remove from the muffin tin and place on a paper towel to absorb excess grease.They will have shrunken in size somewhat, creating a shallow cup shape.
- Drain any remaining grease from the muffin tin.
- In a small bowl combine the mayonnaise, Wild Selections Tuna, and a dash of salt and pepper, and mix well.
- Spoon a heaping tablespoon into each cup, top each cup with cheese, then place the cups into the muffin tin.
- Place back in the oven on the top rack for 2-3 minutes, or until cheese is melted.
- Carefully remove the Bacon Cup Tuna Melts from the muffin tin with a fork and serve.
- 2 cans Wild Selections Salmon, drained
- 1 pasture-rasied egg
- ½ cup almond meal (make your own by grinding almonds in a high speed blender until they resemble flour)
- ½ teaspoon chipotle chili powder
- 8 lettuce leaves
- 1 tablespoon oil for pan frying (avocado, ghee, etc)
- Optional: lime wedges, sliced tomato, and avocado slices
- In a bowl mix the salmon, egg, almond meal, and chipotle powder. Mix well.
- Heat the oil in a skillet (medium-high).
- Form small salmon patties with the mixture that fit in the palm of your hand. Be sure to compress them so they stay intact.
- Pan fry each salmon patty for about 3-4 minutes on each side, or until they are golden in color.
- Make the sliders by layering the lettuce leaves (to serve as healthy 'buns'), salmon patty, avocado, tomato and a lime wedge for garnish. Dust with more chipotle chili powder if you like extra kick.
- 1 can Wild Selections Salmon, drained
- 1½ tablespoons mayonaise (or 2-3 tablespoons mashed avocado)
- 2 teaspoons lemon zest
- 1 tablespoon red onion, finely diced
- 8-10 small gluten-free or grain-free crackers (or crackers of choice, or use my Yuca Crisp recipe to make your own)
- Optional: dash of salt and pepper
- In a bowl mix the salmon, mayonnaise (or avocado), salt and pepper. Mix well.
- Scoop a tablespoon of mixture onto each cracker.
- Sprinkle each salmon-topped cracker with red onion and lemon zest.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.