Ingredients:

30 slices best-quality firm white sandwich bread
Best-quality mayonnaise for spreading
1 5-ounce can Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley
About 1 bunch each of very fresh basil, flat-leaf parsley and dill

Directions:

1. Very thinly spread one side of each bread slice with mayonnaise.

2. On 15 of the bread slices, spread about 1 scant tablespoon Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley over the mayonnaise. (Do not be tempted to add too much, or it will ooze out of the sides when sliced into little sandwiches.)

3. On 1/3 of the bread slices, place several small basil leaves (no stems) in a single layer, to cover the tuna spread, but not overlapping. (If the basil leaves are large, hand tear them into smaller pieces and remove the stem and tough vein, if necessary.) Repeat with the parsley leaves (no stems) on the next 1/3 of the bread slices. Use the delicate dill fronds (no stems) on the remaining tuna-spread bread slices.

4. Top with the 15 remaining bread slices. Using a very sharp or serrated knife, remove the crusts from each sandwich. Now cut each sandwich into 9 neat (1-inch) squares. (The trimmings are the chef's treat.) The sandwiches can be prepared a few hours ahead, covered with plastic wrap and refrigerated. Bring back to room temperature before serving.

5. Just before serving, place a tiny, perfect fresh herb leaf or frond on top of each little sandwich square (each herb matching the filling, of course).

6. Arrange the tiny sandwiches on a serving plate and serve.

© Copyright 2006 FLAVOR PUBLICATIONS, INC.

Recipe developed by Joie Warner - award-winning, best-selling author of over 25 cookbooks. Visit her online at www.joiewarner.com

Ingredients:

1 – 5 oz can Bumble Bee Sensations® Lemon & Pepper Seasoned Tuna Medley
4 cups mixed salad greens or chopped romaine
2 hard boiled eggs, peeled, wedged
1 pound medium red potatoes
2 medium tomatoes, thinly sliced
½ pound fresh asparagus
½ cucumber, thinly sliced
1/3 cup Italian salad dressing
½ cup pitted black olives

Directions:

Arrange salad greens on 2 plates and top with tuna, eggs, red potatoes, tomatoes, asparagus, and cucumber. Toss with the dressing and garnish with black olives.

Ingredients:

1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
1 large fresh egg, slightly beaten
½ cup chopped onion
½ cup diced green bell pepper
½ cup fresh whole wheat bread crumbs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
½ teaspoon dry rosemary, crushed
1/8 teaspoon ground black pepper
vegetable oil, as needed for frying
4 hamburger buns

Directions:

Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice,  lemon peel, rosemary and black pepper.  Refrigerate mixture for at least 1/2 hour to set.  Form mixture into 4 patties.  Pan fry in vegetable oil until lightly browned on both sides.  Serve on toasted hamburger buns.  Top with your favorite condiments, lettuce, tomato and red onion as desired.  Note:  Use egg whites or egg substitutes for whole egg if desired for lower cholesterol.

Ingredients:

1 can or pouch (5 oz.) Bumble Bee® Pink Salmon, drained and flaked
1 medium carrot, grated
1 tablespoon lemon juice
1 1/2 teaspoons grated lemon rind
1 cup couscous
1 cup shredded fresh spinach
¼ cup chopped green onions
2 teaspoons chili powder
1 ¼ cups chicken broth
¼ cup chopped walnuts

Directions:

In large bowl, combine salmon, carrot, lemon juice and rind, couscous, spinach, green onions and chili powder. Heat chicken broth to boiling and pour over all; mix well. Cover with foil and let stand 5 minutes. Add walnuts and fluff with a fork.