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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