Post on 15-Feb-2021
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SPEED-SCRATCH RECIPE COLLECTION
local produce + sustainable seafood from Chicken of the Sea Foodservice
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introductionEnjoy this collection of easy foodservice recipes featuring sustainably
sourced ingredients. Combine the best of local produce, sustainable
seafood, and labor-friendly speed-scratch food
preparation with these easy recipes.
There is a powerful movement afoot
towards responsible, sustainable,
healthy sourcing of food that contributes
to the well-being of both individuals and
communities. Incorporating local produce
into foodservice menus aligns with current
culinary concepts and consumer values
of sustainability. Foodservice operators
are responding, in part, by sourcing local
produce, partnering with farmers, and
sometimes starting their own
gardens or farms.
food with conscience
Local produce opens doors to
speed-scratch preparation.
Just combine fresh produce with
clean-label convenience ingredients to
produce fresh, tantalizing meals quickly,
while meeting the requirements of
healthful menus.
By joining the wholesome nutrition
of local produce with the nutrition
powerhouse of Chicken of the Sea
tuna and salmon, you can deliver the
ultimate wellness menu to your guests.
speed scratch
convenience
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spinach strawberry salmon salad
½ c White vinegar
¼ c Sugar
½ tsp Salt
½ tsp Ground black pepper
2 Tbsp Poppy seeds
½ c Salad oil
6 c Fresh strawberries
2 ¼ lb Fresh baby spinach
½ c Pumpkin seeds
40 oz Chicken of the Sea Premium
Wild-Caught Pink Salmon
— 1 Combine white vinegar, sugar, salt, black pepper, poppy seeds, and
salad oil to make the dressing.
— 2 Wash, trim, and quarter strawberries.— 3 Toss spinach and strawberries with dressing.
— 4 To garnish each salad on demand: Sprinkle ¼ cup of strawberries
and pumpkin seeds and 2.5-oz
(drained weight) salmon over salad.
SERVINGS: 12
ingredients preparation
NUTRITION FACTS Per serving: Calories 300; Calories from Fat 150; Saturated Fat 2.5g; Carbohydrates 20g; Fiber 6g; Sugars 8g; Protein 22g; Cholesterol 60mg; Sodium 500mg; Vitamin A 60%; Vitamin C 90%; Calcium 15%; Iron 25%
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heirloom tomato and tuna salad
1 lb Fresh mixed baby greens
2 (5 oz) pouches Chicken of the Sea
Solid White Albacore Tuna
6 Medium-large heirloom
tomatoes, sliced
1 lb Fresh mozzarella cheese, sliced
½ c Basil leaves
4 Tbsp Extra virgin olive oil
¼ tsp Sea salt flakes
¹⁄8 tsp Freshly cracked black pepper
— 1 Arrange greens on individual plates. — 2 Arrange tomatoes, mozzarella, and tuna over greens.
— 3 Scatter basil on top. Drizzle with olive oil.
— 4 Sprinkle lightly with salt and pepper.
SERVINGS: 8
preparation
options
Layer on steamed asparagus,
snow peas, or green beans in season.
ingredients
NUTRITION FACTS Per serving: Calories 300; Calories from Fat 190; Saturated Fat 9g; Carbohydrates 10g; Fiber 2g; Sugars 5g; Protein 19g; Cholesterol 60mg; Sodium 200mg; Vitamin A 45%; Vitamin C 40%; Calcium 2%; Iron 6%
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Tuna Kale Rolls
preparation
— 1 Wrap kale in several damp paper towels and microwave for
1-1½ minutes or until just wilted.
Let stand until cool enough
to handle.
— 2 Meanwhile, place quinoa, tuna, salt, pepper, olive oil, and
vinegar in a medium bowl.
Stir to combine.
— 3 Lay 8 kale leaves out flat on a work surface. Place half a kale
leaf over cut where center rib
was removed.
— 4 Spoon tuna mixture over center of kale. Add celery, carrots, and
pepper in the center.
— 5 Fold bottom and sides of kale to cover filling. Serve immediately or
refrigerate for up to 4 hours.
ingredients
1 bunch Kale, stems and center
rib removed
½ c Red quinoa, cooked
according to package directions,
room temperature
2 (5 oz) cans Solid White
Albacore Tuna in Water, drained
½ tsp Salt
¼ tsp Freshly ground black pepper
1 Tbsp Extra virgin olive oil
1 Tbsp Rice wine vinegar
2 stalks Celery, julienned
1 Large carrot, julienned
1 Medium red bell pepper, julienned
SERVINGS: 4
NUTRITION FACTS Per serving: Calories 190; Calories from Fat 50; Saturated Fat 0.5g; Carbohydrates 16g; Fiber 4g; Sugars 4g; Protein 21g; Cholesterol 30mg; Sodium 520mg; Vitamin A 220%; Vitamin C 200%; Calcium 10%; Iron 10%
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½ c Mayonnaise
3 Tbsp Lemon juice
2 Tbsp Sugar
1 Tbsp Celery seed
1 Tbsp Dijon mustard
2 lbs Mixed seasonal produce such as
beets, broccoli, kale, carrots, or
cabbage, shredded
1 Red onion or small bunch scallions,
in season, minced
2 (5 oz) pouches Chicken of the Sea
Boneless Skinless Pink Salmon
Salmon, Beet, & Broccoli Slaw
preparation
SERVINGS: 8
— 1 Mix first five ingredients to make dressing.
— 2 Toss together: shredded seasonal vegetables, onion, salmon,
and dressing.
— 3 Arrange into serving bowls and garnish with available fresh
produce (e.g., sliced radishes or
cucumbers) and minced herbs
(e.g., chives, dill, parsley, savory).
ingredients
NUTRITION FACTS Per serving: Calories 140; Calories from Fat 45; Saturated Fat 1g; Carbohydrates 16g; Fiber 3g; Sugars 8g; Protein 11g; Cholesterol 35mg; Sodium 290mg; Vitamin A 20%; Vitamin C 140%; Calcium 10%; Iron 8%
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Herbed Salmon & Asparagus Frittata
preparation
yield: 1 large frittata panservings: 2-3
— 1 Trim asparagus and cut into 1” lengths. Steam until just fork-
tender and drain. Set aside.
— 2 Oil frittata pan with olive oil and heat on medium low.
— 3 Beat eggs with milk and pour into pan to begin cooking.
— 4 While cooking, arrange green onions, salmon, and asparagus
pieces across the top of
the frittata.
— 5 When the bottom is lightly set, sprinkle with herbs, cheese,
and bread crumbs. Transfer the
pan to the oven at 450°F and
continue cooking approximately
two minutes, until frittata is firm.
ingredients
12 oz Fresh asparagus
1 Tbsp Olive oil
6 Large eggs
3 Tbsp Skim milk
2 Green onions, trimmed and sliced
5 oz pouch Chicken of the Sea
Boneless Skinless Pink Salmon
2 Tbsp Fresh herb mix, e.g., parsley, dill,
thyme, basil, savory
2 Tbsp Shredded Parmesan cheese
4 Tbsp Bread crumbs
NUTRITION FACTS Per serving: Calories 310; Calories from Fat 150; Saturated Fat 5g; Carbohydrates 9g; Fiber 3g; Sugars 4g; Protein 29g; Cholesterol 415mg; Sodium 400mg; Vitamin A 35%; Vitamin C 20%; Calcium 20%; Iron 30%
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Local Produce: Farm to Foodservice – Free CE
To learn more about incorporating local produce into your
foodservice menus, see the free CE course, Local Produce:
Farm to Foodservice, approved for 1 hr CE for RDNs, DTRs,
CDM, CFPPs, and certified chefs.
Visit tunaversity.com
©2018 Chicken of the Sea International