Instructions

For the Tuna Salad Sandwiches:

In a mixing bowl, combine tuna, celery, onion, parsley, lemon juice and mayonnaise. Season with salt and white pepper. Pile on top of toast and top with pickles and tomato if you’d like. 

Skipjack Tuna Noodle Casserole

Ingredients

Chunky Lemon Herb Breadcrumbs 

• 1/4 cup chopped parsley
• 1 tablespoon grated lemon zest
• 3 garlic cloves, grated on a Micro-plane
• Several pinches of cayenne pepper
• Salt and black pepper
• 4 cups of torn day-old bread
• 1/4 cup melted butter

The Casserole

• 5 tablespoons butter
• 4 tablespoons flour
• A few pinches of freshly grated nutmeg
• 2 thinly sliced carrots
• 3 ribs celery, thinly sliced
• 1 medium-sized yellow onion, minced
• 1 leek, trimmed and thinly sliced
• 2 tablespoons minced tarragon
• 2 tablespoons minced fresh dill
• 2 cups chicken broth
• 1.5 cups whole milk
• 2 tablespoons Wyler’s instant chicken bouillon powder
• 8 ounces frozen peas, rinsed well in hot water
• 8 ounces white cheddar cheese, grated
• 1/2 cup grated parmesan cheese
• 16 ounces Wild Planet Skipjack Tuna
• White pepper and sea salt for seasoning
• 1 pound ‘extra-large’ egg noodles

Instructions

First, make the breadcrumbs. Place all of the ingredients in a food processor and pulse to create large coarse breadcrumbs.

Bake on a cookie sheet at 350 degrees F for 20 to 25 minutes, or until crisp and golden brown. Reserve for topping the casserole.

Raise the oven temp to 375 degrees F.

Get a pot of water boiling on the stove as well to cook the pasta. Add a few tablespoons of kosher salt to it.

Place the butter in a large skillet with high sides over medium heat. When melted, add the flour to the skillet with the butter and cook for several minutes to create a roux. Add the nutmeg. Stir and add the carrot, celery, onion, leeks and herbs. Cook until glassy.

Add the broth and then the milk, slowly in batches, stirring. Bring to a simmer. Add the bouillon powder, stirring. The mixture should be simmering and thickened.

Add the cheeses and stir well to incorporate. Pull from heat and season with salt and white pepper.

Cook the noodles for about 3 minutes. Drain well. Combine with the peas, tuna and vegetable sauce mixture. Place in a lasagna pan. Cover with breadcrumbs and bake for 25-30 minutes until hot and bubbly. 

Composed Wild Planet Skipjack Tuna Salad with Tuna-Lemon Vinaigrette

Ingredients

Vinaigrette 

• 1 tin of Wild Planet Skipjack Tuna
• 1 tin anchovies (reserve 4 for garnishing the salad)
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup mayonnaise

The Salad

• 2 heads baby gem lettuce leaves (or romaine)
• 10 new potatoes, steamed and halved
• 8 ounces green beans, steamed and cooled
• 1 pint cherry tomatoes, halved
• 1/2 cup niçoise olives, if you have them on hand
• 2 hard boiled eggs, peeled and halved (I prefer mine jammy)
• 4 anchovies
• 10oz Wild Planet Skipjack Tuna
• Fresh celery and herb leaves

Instructions

First make the salad dressing. In the bowl of a food processor, combine the tuna with the anchovies, capers, olive oil, mayonnaise and lemon juice. Blitz until smooth and thick. Season with salt and pepper. Scrape the sauce into a bowl, cover with plastic wrap and refrigerate until chilled.

Arrange plates or a platter with baby gem lettuce leaves, new potatoes, green beans, cherry tomatoes, olives, jammy eggs and anchovies. Garnish with celery and herb leaves. 

Place tuna, stirred in the tin, in the middle of the salad and serve, passing the dressing at the table.