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Tyre is an ancient Phoenician city located in southern Lebanon, and source of the famed Phoenician dye called Tyrian purple. Made from the murex sea snail, Tyrian purple was used to color the finest Roman robes and was reportedly worth 10 to 20 times its weight in gold.
While not quite in that league, our incredibly fresh-tasting canned albacore tuna offers considerable value in at least one context: convenient fixin's of rare nutritional worth and culinary quality.
Tyrian Tuna Salad
Crush or chop whole organic cashews or walnuts to get the smaller pieces required for this tasty recipe.
1 (6 oz) can or 2 (3.75 oz) cans troll-caught Pacific albacore tuna, drained*
1 orange, peeled, sectioned, and cut into bite-size pieces
1/4 tablespoon organic extra virgin olive or macadamia nut oil*
1 3/4 tablespoon sesame butter (tahini)
2 tablespoons organic raw walnut or cashew halves or pieces
1 teaspoon organic ground ginger
1 teaspoon lemon juice
1/4 tablespoon dried, chopped organic rosemary
1/4 tablespoon organic turmeric
Sea salt and organic black pepper to taste
1/4 bunch fresh parsley, chopped (about 1/2 cup, loose)
1/4 cup yellow onions, small dice
In a medium bowl, combine the tuna, orange pieces, tahini, cashews, ginger, lemon juice, rosemary, turmeric, onion, salt, and pepper to taste. Mix well. Serve over a bed of spinach or lettuce leaves.
*There's no need to drain the tuna if you're using our albacore packed in EV olive oil, but do drain it if it's the water-packed kind. If you use oil-packed tuna, you won't need to use 1/4 Tbsp of EV oil in the ingredient list.