1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons of finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon of Himalayan pink salt
8 cups mixed salad greens
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.
Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and pink salt in a large bowl.
Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.
6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying
In a bowl, combine the salmon, onion, salt and pepper.
Stir in the egg, buttermilk, cornmeal and flour. Combine well.
Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat.
Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad.
Fry, in batches, about a minute per side or until golden brown.
Drain on a paper sack or paper towel lined plate. Makes 10 patties.
3 (6 oz.) cans oil-packed tuna
2 (15 oz.) cans white beans (cannellini, navy, kidney), drained
2 tomatoes, sliced into wedges
1 cucumber, quartered and diced
1 medium red onion, finely diced
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper, to taste
Grated Parmesan cheese, garnish
Extra-virgin olive oil
Drain tuna into a small bowl, reserving oil and placing tuna in a separate, large bowl. Set oil aside.
Use a fork to break tuna up into smaller pieces.
Add beans to the tuna and toss together. Then add tomato wedges, diced cucumber and red onion. Mix well and season with salt and pepper.
Pour red wine vinegar into the bowl with the tuna oil. Use a fork or whisk to stir them together and add salt and pepper.
If you don’t have enough dressing or would like to have more, drizzle in extra-virgin olive oil while whisking continuously.
Pour dressing over salad and toss to coat.
Taste and adjust seasoning, if necessary, then add Parmesan as garnish.
Serve immediately or chill in the refrigerator.
(makes 6 servings)
1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
Salt and pepper
3 tablespoons honey
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon brown sugar
1 1/2 teaspoons sesame seeds
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
Serve with rice, veggies, or another side.
(makes 4 servings)
1 tablespoon olive oil
2 teaspoons lime juice
1 jalapeno pepper seeded, de-veined, and minced
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 tuna steaks (about 8oz each) 3/4″ thick
Whisk together olive oil, lime juice, jalapeno pepper, garlic, cayenne pepper, salt, and pepper in a gallon zipper-lock bag. Add the tuna steaks, then seal and refrigerate until the fish has marinated fully (at least 1 and up to 24 hours).
Preheat an outdoor grill for high heat, and lightly oil the grill grate.
Remove the tuna from the bag. Grill over direct heat until well seared and grill marks appear (about 1 1/2 minutes). Flip the steaks over and grill on the second side until the fish is cooked to about medium (opaque throughout, but translucent at the very center when checked with the point of a searing knife) or about another 1 to 1 1/2 minutes longer. Serve immediately
1 package Gorton’s Classic Grilled Salmon Fillets
gluten-free mango salsa
2 tablespoons sour cream
1/2 teaspoon lime zest
1 teaspoon lime juice
1 teaspoon fresh cilantro chopped
20 gluten-free tortilla chips
lime wedge for garnish
Step 1 Prepare Gorton’s Grilled Salmon Fillets according to package instructions.
Step 2 Mix sour cream, lime zest, lime juice, cilantro, and pinch of salt in a small bowl. Set aside.
Step 3 Arrange tortilla chips in a single layer on a platter. Top each chip with mango salsa.
Step 4 Cut cooked Gorton’s Grilled Salmon Fillets into approximately one inch pieces and place one piece on top of each chip.
Step 5 Top with lime sour cream, serve with lime wedges and enjoy!
Tips: Gorton’s Grilled Salmon is certified gluten free by the GFCO. Make sure you buy gluten free tortilla chips and salsa to make your new gluten-free, flavor-full recipe!