Storage
Keep canned fish in a cool place. Consume by the date stamped on each can.
Serving Tips
The classics -- tuna salad in sandwiches or salads -- remain the best ideas.
Mayo-Free Tuna Salad
We like to replace mayonnaise with heart-healthy olive oil. Mayo is usually made with oils high in generally pro-inflammatory omega-6 fatty acids, which compete with the omega-3s in fish for space in your cell membranes.
4 sun-dried tomatoes (optional)
1/4 red onion, minced
12 ounces Albacore Tuna in water, drained
1 rib celery, chopped
2 tablespoons organic extra virgin olive oil
2 tablespoons chopped fresh basil, cilantro, or parsley leaves
Kosher sea salt and organic lemon-pepper mix
Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes. Add the tuna, breaking it into large chunks, along with the celery and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve on whole grain bread or mixed greens.
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Skinless-Boneless • Wild Pacific Albacore Tuna are certified sustainable by the Marine Stewardship Council Our firm, fresh-tasting Albacore Tuna is sustainably troll-caught by an old friend who only lands younger, smaller tuna, for optimal tenderness and purity. Unlike national brands, our canned Albacore Tuna is cooked only once to preserve its fresh flavor, firm texture, and healthful omega-3s. For more information about our Tuna versus standard brands, click here.
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