This post is sponsored by Blue Harbor.
I know that so many of us are currently relying on pantry staples more than ever before as we try to stretch out trips to the grocery and may not have access to all the foods that we typically do.
If you’ve been reading my blog for any length of time then you know that I always have cans of tuna and salmon in my pantry. Tuna has always been a go-to but I got hooked on canned wild salmon back when I did my first Whole30. It was such an easy protein source and to this day, I love it on top of salads!
Here’s a salad that I ate for lunch a few weeks ago with spinach, grapes, carrots, cashews, dried cranberries, goat cheese, avocado and a can of Blue Harbor Wild Pink Salmon. For the dressing I just tossed the spinach in an easy lemon dijon honey vinaigrette that I shook up in a jar.
Here’s another delicious salad combo with baby spinach tossed in balsamic vinaigrette, roasted beets, goat cheese, pistachios, dried cranberries, avocado and a can of Blue Harbor Wild Pink Salmon.
Here are three things that I LOVE about Blue Harbor.
1. TASTE + TEXTURE
Blue Harbor Albacore tuna and Pink Salmon have the best texture of any fish that have ever bought. You can see in the photo how big and flakey the pieces of fish are are. I can also assure you that there are no bones or skin pieces in the salmon. I enjoy both the tuna and the salmon straight out of the can/pouch without dressing them up. They taste great. Blue Harbor also offers some fun flavor variations on the tuna pouches like lemon and dill and jalapeño.
2. PROTEIN PACKED
Each single-serving can of Blue Harbor Albacore Tuna has 150 calories, 2 grams of fat and 32 grams of protein. Each can of Blue Harbor Pink Salmon has 100 calories, 1.5 grams of fat and 21 grams of protein.
3. CERTIFIED SUSTAINABLE SEAFOOD
The Blue Harbor website says it better than I can…
“Blue Harbor Fish Co. is a partner of the Marine Stewardship Council (MSC), an international nonprofit organization established to address the problem of unsustainable fishing practices and to safeguard supplies for the future of our oceans.
The MSC’s mission is to ensure seafood sustainability for generations to come. Blue Harbor Fish Co. wholeheartedly supports and shares this vision. When you see the blue MSC ecolabel on Blue Harbor Fish Co. Albacore Tuna and Pink Salmon, you can be confident that the fish inside your can or pouch was caught according to environmentally friendly standards that allow fish populations and the ecosystems on which they depend to remain healthy and productive for the future. You can also be assured that, from ocean to plate, our MSC-certified tuna and salmon can be traced back to a certified sustainable source and fishing practice.”
MAYO-LESS FRUIT + NUT TUNA SALAD
While I love Blue Harbor Albacore Tuna on top of salads, I also like to mix it into a tuna salad. I shopped my fridge and pantry to make this tuna salad for lunch on Tuesday.
I came up with a bag of apples, a quarter of an avocado, dried fruit and nuts and some greek yogurt. Here’s the recipe!
Print
Fruit & Nut Mayo-Less Tuna Salad Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1-2 servings 1x
Description
Fruit and nut tuna salad made with greek yogurt and mashed avocado, and packed with diced apples, dried cranberries and toasted pecans.
Ingredients
1 can of Blue Harbor Albacore Tuna, drained
1/4 avocado, mashed (it was a large avocado so if your avocado is small, use a half)
1/4 apple, finely diced (I used a pink lady)
1 heaping tablespoon dried cranberries
2 tablespoons chopped toasted pecans
1 heaping tablespoon plain greek yogurt
Salt to taste
Fresh pepper to tasted (I used a lemon pepper grinder from Trader Joe’s)
Instructions
Mix everything together and enjoy! Adjust seasoning to taste.
Notes
Delicious served as a tuna melt, with crackers, in lettuce wraps or stuffed in an avocado!
This fruit and nut tuna salad is delicious enjoyed in a sandwich, as a melt, on toast, with crackers or wrapped up in your favorite type of lettuce or kale.
The remainder of the apple makes for a good side item!
As I’ve been working to utilize pantry and freezer staples more, I have been researching recipes for canned tuna and salmon. I have my eye on a poke-style rice bowl with the Blue Harbor Albacore Tuna and salmon burgers with the Blue Harbor Pink Salmon. Stay tuned! 🙂
Head over to my Instagram where I’m giving away a sampler of Blue Harbor products!
QUESTIONS
What are your favorite canned pantry staples?
Tell me about all of the create ways that you’ve used canned tuna or salmon! Give me more inspiration!
