Recipes
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
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Albacore Asparagus and Tomato Lemon Butter Sauce
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Rustic Italian Albacore Sandwich
Smoked Tuna Cream Cheese Board
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Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Thai Tuna Sliders with Broccoli Slaw
Heirloom Tomato & Tuna Summer Salad
Gourmet Albacore & Peach Salad
Tuna Salad with Lentils and Bruschetta
Chili-lime & Carrot Tuna Boats
Albacore Curry with Green Rice
Tuna Salad Pitas with Mango Salsa
Spaghetti Squash Tuna Noodle Casserole
Tuna Rigatoni with Sun-Dried Tomatoes
Roasted Zucchini Tuna Melts
Roasted Zucchini Tuna Melts
Recipe courtesy of Sharon at thehonoursystem.com
Ingredients
2 small zucchini
2 tbsp olive oil, divided
1 can Oregon’s Choice 7.75 oz lightly salted albacore, drained
1 celery stalk, minced
¼ medium red onion, minced
2 tablespoons fresh lemon juice ( about half a lemon)
¼ tsp dried dill
½ cup cheese ( I used ¼ cup parmesan and ¼ cup feta )
Instructions
Preheat your oven to 400 and line a baking sheet with parchment
Slice the zucchini in half and using a teaspoon, scoop out the centre, about an inch. Brush the four zucchini halves with 1 tablespoon of olive oil and roast for 15-20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. I used a fork to see how easily I could pierce the side and did a little touch test. Look for them to begin browning slightly on the sides
Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice
Grate the parmesan cheese
Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese
Broil for 2-3 minutes or until the cheese has browned and is crispy on top
