10 New Tuna Fish and Salmon Recipes

We love Mom's classic tuna recipes, but these new spins on canned fish from the experts at Bumble Bee Foods got us hooked!

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Albacore Pasta Primavera

Ingredients:

2 cans or pouches (5 oz) Bumble Bee® Tuna, drained and flaked preheated 450°
1 (16 oz) package dry pasta spirals
1 cup sliced carrots
1 cup sugar snap peas
3/4 cup olive oil
1 tablespoon minced garlic
1 cup sliced yellow bell peppers
1 cup sliced red bell peppers
1 cup sliced black olives
1/2 teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper

 

Directions:

Cook pasta according to package directions.  During the last 5 minutes of pasta cooking time add carrots and snap peas. Continue to cook 5 minutes; drain well.  Set aside.  Sauté garlic in olive oil until golden.  Add bell peppers and sauté for 2 minutes until tender crisp. Combine tuna, pasta, vegetables, olives, red pepper, salt and pepper.

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Garden Vegetable Medley Skillet

Ingredients:

2 – 5 oz cans of Bumble Bee Sensations® Sundried Tomato & Basil Seasoned Tuna Medley, do not drain
¼ cup olive oil
2 cups diced red potatoes
1 cup onion, sliced julienne strips (approx 1 medium onion)
2 cups fresh green beans, trimmed
1 cup red bell pepper, julienne strips (approx ½ pepper)
1 ½ cups sliced yellow squash (approx 2 squash)
4 cups sliced zucchini (approx 2 zucchini)
1 teaspoon garlic granulated
Dash of salt ( to taste)
1 teaspoon rosemary, fresh, chopped
Sprig of fresh rosemary as garnish

 

Directions:

In skillet, heat oil over medium high heat.  Add potatoes, onion and green beans.  Saute for  5 minutes, turning frequently. Add remaining vegetables, garlic, salt and chopped rosemary.  Add Bumble Bee Sensations® Sundried Tomato & Basil Seasoned Tuna Medley including the flavored juices (do not drain tuna).  Cook mixture, stirring gently until vegetables are tender approximately 8 - 10 minutes. Serve from skillet and garnish plates with sprig of rosemary.  Serve with French rolls or garlic bread if desired.

Note:  Frozen vegetables may be substituted for ease of preparation and seasonal availability.

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Tea Sandwiches with Fresh Herbs and Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley

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

Creamy Tuna Dip with Dill

Ingredients:

1 can or pouch (5 oz) Bumble Bee® Tuna, drained and flaked
1 package (8 oz) light cream cheese
½ cup light mayonnaise
½ cup light sour cream
2 green onions, chopped
1 tablespoon dried dill weed
2 teaspoons lemon juice
½ teaspoon garlic salt
¼ teaspoon white pepper
Fresh raw vegetables for dipping

 

Directions:

In food processor or blender, combine tuna, cream cheese, mayonnaise, sour cream, onions, dill, lemon juice, garlic salt and pepper. Pour into small bowl to use as dip for fresh vegetable platter or crackers.

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Lemon & Pepper Tuna Salad

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.

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Yutaka's California Tuna Rolls

Ingredients:

1 can or pouch (5 oz) Bumble Bee® Tuna, drained and flaked
2 sheets (7 ½” x 8”) nori - dried seaweed
2 cups cooked sushi rice
1 tablespoon rice vinegar
½ small avocado, sliced thin
¼ cup julienned carrots (1/8”x2”)
¼ cup julienned marinated (yellow) daikon
1 tablespoon (pink) pickled ginger

 

Directions:

Prepare rice according to package directions. Add rice vinegar and set aside. Place nori shiny side down and spread rice over nori.  Place tuna, avocado, carrot, daikon and ginger on top of rice along edge.  Fold edge of nori sheet over filling, pressing firmly to start a tight compact roll.  Roll to close.  Slice roll into 6 pieces.  Arrange on plate and garnish with wasabi and sushi ginger as desired.

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Salmon Burgers

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.

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Salmon Spring Rolls

Ingredients:

2 cans or pouches (5 oz.) Bumble Bee® Pink Salmon, drained and flaked
6 small flour tortillas
1 cup fried rice
3 green onions, sliced diagonally
1 large carrot, grated
¼ cup chopped cilantro
1 tablespoon soy sauce
1 tablespoon water
2 teaspoons honey
2 teaspoons lime juice

 

Directions:

Lay tortillas on cutting board. Divide rice among tortillas; spread over surface. Layer salmon, onions, carrot and cilantro over rice. Roll up. In small bowl, combine soy sauce, water, honey and lime juice. Serve with rolls as a dip.

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Warm Salmon And Couscous Salad

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.

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Creamy Pasta with Salmon and Spinach

Ingredients:

1 can or pouch (5 oz) Bumble Bee® Pink Salmon, drained and flaked
2 cups dry penne pasta
¾ cup chicken broth
¼ cup minced sundried tomatoes
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
6 ounces fresh baby spinach
1 cup ricotta cheese

 

Directions:

Prepare pasta according to package directions. Drain. In large skillet, bring to a boil, chicken broth, sundried tomatoes, garlic, salt and pepper. Simmer 2 minutes. Add spinach and cook until wilted. In large bowl, combine ricotta cheese and salmon. Add spinach mixture and drained pasta and toss to combine.

 

Click here for more tuna and salmon recipes.

 

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First Published Tue, 2012-06-12 15:53

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