Easy Fall Recipes Using Ocean’s Sustainable Tuna in Oil Products
Is canned seafood a staple in your pantry? If it’s not already, it definitely should be! I always have canned seafood on hand for easy access to a healthy snack or as a quick way to add some protein to a meal.
I also love canned seafood because of how simple and convenient it is. Especially during the fall months, I find myself getting busier and busier, leaving less time to cook. Having canned seafood on hand makes it easy to whip up a weeknight dinner or meal prep lunches for a busy week.
This fall season, I’ve been so fortunate to have the opportunity to work with Ocean’s Seafood. Ocean’s is a seafood brand committed to sourcing seafood products that are good for you and good for the planet. Ocean’s is committed to preserving the health of our oceans for future generations. They work with suppliers to ensure that all their seafood is sourced sustainably. They also work with partner organizations that help keep our oceans clean. Ocean’s also has the widest range of MSC certified tuna products in Canada. They also feature an additional traceability feature, called Fish Tracker. Each Ocean’s product has a unique code on it that consumers can input into the online Fish Tracker to learn more about where the fish came from, the vessel that caught it, and the fishing method used to harvest it.
Ocean’s takes these steps to make their products more sustainable and traceable so that consumers can truly feel good about the seafood they buy. It’s this commitment to sustainability and traceability that made it so easy for me to say “yes” to working with Ocean’s. They sent me an amazing care package of their tuna in oil products that I’ve been experimenting with for the last few weeks. These tuna in oil cans come in three flavours: Olive Oil, Basil Infused Oil, Chili Infused Oil (my favourite!).
Their tuna in oil products are Skipjack tuna that’s caught via purse seine fishing in the Pacific and Indian oceans. These fisheries are also MSC certified, making Ocean’s tuna in oil products the only MSC certified tuna in oil brand on the market. If you’ve been following my National Seafood Month campaign with the MSC, then you probably already know that the MSC certification is a reflection of the highest sustainability standards for fisheries. Fisheries like the ones Ocean’s sources their tuna from, have to meet 28 different rigorous standards related to sustainable fish stocks, effective fisheries management, and minimal environmental impact in order to achieve certification. These fisheries are then reviewed annually to ensure they’re keeping up with these standards.
And with at least 14g of protein per serving and zero trans fat – you simply can’t go wrong!
I had so much fun experimenting with these products and their cool flavours. These tuna in oil products work great in casseroles, sandwiches, salads, and even as pizza toppings!
Check out some of the recipes that I put together down below.
Upgraded Tuna Sandwich
Upgraded tuna sandwich
Equipment
- Small bowl
- Frying pan
Ingredients
- 1 can Ocean's Solid Light Tuna in Chili Infused Oil
- 1 red onion, diced
- 1 green onion, chopped
- 1/4 bunch of parsley, chopped
- 4 slices rustic bread
- 2 tbsp butter
- 3 tbsp mayonnaise
- 4 slices cheddar cheese
- sriracha to taste
Instructions
- Mix the tuna, red onion, green onion, parsley, mayonnaise, and a few drops of sriracha in a small bowl. Season with salt and pepper, then set aside.
- Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of the bread and top with slices of cheddar cheese. Cover with the other two slices of bread, keeping the buttered side up.
- Heat a frying pan on medium-high heat. Bake the sandwiches for 2-3 minutes on each side in frying pan until the bread is toasted to your liking and the cheese has melted. Serve immediately.
Tuna gnocchi
Tuna gnocchi
Equipment
- Large pot
- Cast iron skillet
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 4 strips of bacon, thinly sliced widthwise
- 1 small butternut squash, peeled and cut into 1/2 inch cubes
- 1 small red onion, chopped
- 2 cloves of garlic
- 3 cups spinach
- 3 cans of Ocean's Solid Light Tuna in Olive Oil
- 450g potato gnocchi
- 1 cup parmasean cheese
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the gnocchi according to package directions. Reserve ½ cup of the cooking water, drain and run under cold water.
- Meanwhile, cook the bacon and red onions. Chop the onion into small pieces and slice the bacon into small strips, widthwise. Over medium heat in a large skillet, cook the bacon and onion for about 5 minutes, until the bacon is crispy and the onion is fragrant. Remove from the skillet and set aside.
- Heat the oil and 1 tbsp of butter in the same skillet over medium-low heat.
- Add the butternut squash and season with salt and pepper. Cook, stirring frequently until fork tender – roughly 15 minutes. Meanwhile, pre-heat the oven broiler.
- Add the garlic and spinach and cook for 3 more minutes until fragrant and the spinach has wilted. Transfer everything to a bowl and set aside.
- Heat the remaining butter over medium-high heat and add the gnocchi in a single layer. Refrain from stirring too much. Cook until gnocchi is golden brown and crispy. *You may need to do this in two batches.*
- Add the butternut squash toppings back to the skillet with the bacon and tuna. Add the reserved pasta water and stir everything to combine.
- Garnish with parmesan and put in the oven on broil for about 3-5 minutes, just until the top is crispy.
- Season with salt and pepper and serve immediately.
Notes
Mediteranean Tuna Salad
Mediterranean tuna salad
Equipment
- Small bowl
- Large salad bowl
Ingredients
Salad
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Dressing
- 1 cucumber
- 2 cups cherry tomatoes
- 1/2 red onion
- 1 can white kidney beans
- 1 can Ocean's Solid Light Tuna in Basil Infused Oil
- 1/3 bunch fresh parsley
- 3 tbsp crumbled feta cheese
Instructions
Making the dressing
- In a small bowl mix together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk the ingredients together until they're well combined. Set aside in the fridge.
Prepare the salad
- Dice the red onion and cucumbers. Slice the tomatoes in half and roughly chop the parsley.
- Combine the cucumber, tomato, onion, and parsley in a bowl. Pour the dressing over top and mix well until the vegetables are coated.
- Drain the beans and tuna. Rinse the beans well. Add beans, tuna, and feta to the vegetables, then gently stir to combine. Serve immediately.
