Salmon, Sardines, Wild Yellowtail, Mackerel, Wild Tuna Oh My! I have compiled recipes from several people to bring you this Wild Planet Brand Ambassador Recipe RoundUp. Enjoy!
If you’re familiar with Wild Planet you know that they make the finest quality, 100% sustainably caught seafood. It’s my favorite and it’s the only packaged fish I’ll eat.
Wild Planet Brand Ambassador Recipe RoundUp
Recipes compiled from a few of Wild Planet’s brand ambassadors.
Forever Green Mom
Home Sweet Life
Forever Green Mom
Wild Planet Foods
Sue J., Director of Marketing Wild Planet Foods, has her favorite recipe contribution to add to our Wild Planet Brand Ambassador Recipe RoundUp and offers a little bit about why she loves this recipe.
I love composed salads –the colors, the symmetry, the bounty of the garden all visible on one plate. Salade Nicoise is one of my favorite composed salads, as it’s a perfect entree for an afternoon lunch with friends, a book group meeting, or anytime a regular mixed salad is just a tiny bit too ordinary. Having made this countless times using the standard mixed greens as a base, I decided to make it a little heartier so I swapped out the greens for quinoa (or any grain will do…) If you’d rather not make as a composed salad, all ingredients can be mixed in a large bowl, and then it’s sturdy enough to take to the beach or on a picnic, and any leftovers keep for a few days in the fridge.
Quinoa Nicoise Salad with Wild Planet Tuna
- 1 can (5oz) Wild Planet Albacore Wild Tuna, undrained
- 1/2 cup tri-color or white quinoa (tricolor is a bit nuttier than the white quinoa)
- 1 cup of water
- 2/3 cup thin green beans (Trader Joe’s frozen haricots verts are ideal)
- Large lettuce leaves, for plating
- 2 radishes, thinly sliced
- 2/3 cup halved cherry or grape tomatoes
- 1/3 cup halved pitted Kalamata olives, drained
- 1/3 cup sliced red onion
- 2 Tbsp capers, drained
- 2 Tbsp chopped parsley
Dijon Vinaigrette Dressing:
- 2 Tbsp Dijon mustard (smooth or grainy)
- 2 Tbsp white wine vinegar (red wine vinegar works too)
- Fresh lemon juice (2 Tbsp)
- 1/4 cup extra-virgin olive oil
- In a small bowl, flake tuna with a fork and stir gently to incorporate natural juices back into the tuna. Set aside.
- Combine quinoa and water in a small saucepan. Bring to a boil, reduce to simmer and cover. Cook 12-14 minutes or until most of the water is absorbed and quinoa is al dente. Do not let it overcook. Drain if necessary and cool to room temperature.
- Steam or microwave green beans until just tender, rinse under cool water to preserve bright green color and stop the cooking process. Drain.
- Arrange lettuce leaves on a serving platter. Spoon cooled quinoa on top of lettuce, mounding in center. Arrange green beans, radishes, tomatoes, olives, red onion around quinoa. Top quinoa with flaked tuna and sprinkle capers and parsley over the entire salad.
- In a small bowl, whisk together mustard, vinegar, and lemon juice. Serve with dressing alongside – serves 2.
Here’s one more to include into our Wild Planet Brand Ambassador Recipe RoundUp