Tuna Salad Sandwich• Prep time: 20• Servings: 4

INGREDIENTS• 2 cans POLAR 6oz All-Natural Chunk Light Tuna or

POLAR All-Natural Solid White Albacore• 2 stalks celery, halved lengthwise and thinly sliced• ½ cup red onions, diced• 1 apple, such as Macintosh, Gala, peeled, cored, cut

into ¼ -inch dices

• 3 tbsp mayonnaise• 2 tbsp freshly chopped basil leaves• 1 tbsp freshly squeezed lemon juice• salt and pepper to taste• 4-6 Romaine leaves• 8 slices good-quality bread

DIRECTIONS

1. In a large bowl, combine all ingredients except tuna, mix well, then fold in drained tuna and

coat well.

2. On a work surface, line Romaine leaves among 4 slices bread, top with tuna salad and the

remaining 4 slices bread.

Creamy Tuna Dip with Crunchy Onion• Prep time: 15 min• Cook time: 10 min• Servings: 4

A great crowd pleaser!

Ingredients List• one 12oz cream cheese or neufchatel• ½ cup sour cream• 1 can POLAR All Natural Chunk Light Tuna

6oz – well drained• 2 tbsp minced fresh chives• ¼ tsp pepper

• 2 cup vegetable oil for frying• 1 onion - sliced• ¼ cup all-purpose flour• 1/8 tsp salt

Directions

1. Place the cream cheese, sour cream and tuna in a food processor.

2. Puree until smooth, about 20 seconds, scraping down the side of the bowl several times.

3. Add the chives and pepper and process briefly to blend.

4. Scrape into a crock or medium bowl, cover and refrigerate. (The recipe can be prepared to

this point 1 day ahead).

5. Heat the oil in medium saucepan over moderately high heat to 350 degrees.

6. Meanwhile, toss the onion slices with flour and salt to coat well.

7. Shake off the excess.

8. Fry the onions until crisp and golden, about 2 minutes.

9. Remove with a slotted spoon, drain on paper towels and let cool. (The onions can be fried 1

day ahead and stored in an airtight container.

10. Crumble the onions over the crock of dip and serve.

Simple Tuna Melt• Prep time: 10 min• Cook time: 7 min• Servings: 2

A simple go-to quick-fix lunch

Ingredients List• 1 can All Natural Solid White Albacore 6 oz –

drained and flaked• 2 tbsp mayonnaise• 1 pinch salt• 1 tsp balsamic vinegar• 1 tsp dijon mustard

• 4 slices whole wheat bread• 3 tsp chopped dill pickle• ¼ cup shredded sharp

cheddar cheese

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast.

(while the oven preheats, prepare the tuna salad)

2. In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill

pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one

slice. Sprinkle cheese over the other slice of bread.

3. Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated

through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve

immediately.

Asian Tuna Patties• Prep time: 1.5 hrs• Cook time: 10 min• Servings: 2 patties

Inspired with Asian flavors!Ingredients List

• 2 cans of 6oz POLAR All-Natural Chunk Light Tuna – drained

• ½ red onion – diced• 2 Tbsp minced fresh ginger• ½ Tbsp POLAR Siracha Chili Sauce• 2 Tbsp POLAR Soy Sauce

• ½ tsp POLAR Sesame Oil• 2 Tbsp mayo• ¼ cup panko breadcrumbs, or

less• Salt and pepper to taste

Directions

1. Place drained Yellow Fin Tuna in food processor and pulse a few times to flake.2. Add rest of the ingredients and blend in food processor, scraping the side midway through. 3. Use hands to form 2 one-inch patties and place on plate – refrigerate for at least 1 hour and

up to 3 hours4. To Cook: heat lightly oiled pan on medium heat. Cook patties undisturbed about 3 min on

each side (or until lightly browned) NOTE: Do not press down on patties or you are squeezing out the juices!

5. Serve with lightly toasted whole wheat buns garnished with optional red onion, cucumber slices, and alfalfa sprouts. Suggestion: Serve with Wasabi Aioli

Wasabi AioliA great flavored mayo to top off burgers, steaks, or anything off your grill!

• 2 tsp wasabi powder/ paste• 1 tsp orange juice• 1 tsp lime juice• 1 tbsp minced ginger• 1 cup mayo

Directions

1. Combine wasabi powder, orange juice, lime juice, minced ginger in small bowl. Mix well –

ideally until completely smooth. Recommend using mini food processor or mortar and pestle

2. Add mayo and mix well.

This aioli should be kept refrigerated in air-tight container and will keep for up to two weeks.

Quick Tuna Wrap• Prep time: 5 min• Cook time: 0 min• Servings: 2

Simple Meals for On-The-Go

Directions

1. Prepare Caesar salad by tossing ingredients together in bowl. Add Tuna. Combine well to

evenly distribute dressing

2. Wrap with tortilla and enjoy!

Optional Ingredients List• Raisins• Halved cherry tomatoes• Almonds or other nuts

Ingredients List• 1 pouch Chunk Light Tuna 3 oz – drained and flaked• Prepared Caesar Salad

• 2 cups romaine lettuce – cut to bite size• ¼ cup Caesar Salad croutons• Creamy Caesar dressing to taste• Grated parmesan cheese

• 2 flour tortillas

Avocado with Tuna• Prep time: 15 min• Cook time: none• Servings: 2

Perfect as a starter or a mid-afternoon snack on a hot day!

Ingredients List• 1 avocado • 1 pouch of 3 oz POLAR All-Natural Solid White Albacore – drained and flaked• ½ lemon or whole lime– squeezed• 1 tsp olive oil (optional) • 2 tbsp chopped parsley• 2 green onions chopped• 1 large roasted red bell pepper – chopped• Salt to taste

Directions

1. Cut avocado lengthwise and remove pit. Scoop out flesh with spoon

Optional: Save skin for creative serving dish!

2. In small bowl combine avocado with lemon juice, olive oil and salt. Mash until smooth.

3. Toss in drained albacore, herbs, and chopped red bell pepper.

4. Serve in bowl with any remaining fresh herb as garnish

Seafood Pasta Salad• Prep time: 15 min• Cook time: 20 min• Servings: 4-6

Great for hot summer days

Ingredients List• 16 ounces uncooked pasta shells• 1 can POLAR Whole Baby Corn 15 oz • 1 can POLAR All-Natural Solid White

Albacore – 12 oz• 1 can POLAR Pink Claw Crab Meat 6 oz• 2 stalks celery• 1 bell pepper• 2 green onions• 1 cup cherry tomatoes

• 1 cup mayonnaise• ½ cup POLAR Sweet Chili

Sauce for Chicken• Salt and pepper• 1 tbsp dill weed• 1 tsp olive oil for mixing

Directions1. Cook pasta according to directions on package. Drain well and toss with olive oil so the pasta

won’t stick together while cooling. Let cool completely

2. Prepare vegetables: dice celery, bell pepper and green onion. Halve cherry tomatoes. Feel

free to blanch the bell pepper in hot water for a couple minutes to bring out the color and tone

down the raw vegetable taste

3. Drain canned seafood and baby corn nuggets.

4. In separate bowl, mix together mayonnaise and sweet chili sauce to taste. Then add salt,

pepper, and dill weed to taste

5. Assemble all ingredients together in large bowl – add more dressing until desired consistency

Optional additional ingredients:• 1 can POLAR Peeled Medium Shrimp 6 oz• 1 pouch POLAR Skinless Boneless Pink Salmon 5 oz• Diced avocado and diced red onion• Nutty, sharp cheese• Cooked diced egg

Artichoke Tuna Noodles

• Prep time: 2 min• Cook time: 8-10 min• Servings: 6

You will need:• 2 cans POLAR Tuna (6oz) – drained and flaked• 1 jar POLAR Marinated Quartered Artichoke Hearts (12oz) – drained• about ½ can of POLAR Mixed Vegetables - drained• 3 ½ cups water• ¼ cup butter or margarine• about 10 oz of your favorite noodles or pasta – uncooked• 1 tablespoon olive oil or vegetable oil• 1 tablespoon cider or red wine vinegar• 4 garlic cloves, minced

Directions1.In a saucepan, bring water and butter to a boil

2.Add noodles and return to boil.

3.Stir in artichokes, tuna, vegetables, and cook uncovered for 8-10 min or until noodles are cooked

through.

4.While noodles are cooking, in a separate bowl, mix together garlic, olive oil, and vinegar.

5.Drain contents of saucepan and toss with garlic/olive oil mix. Let stand 5 min before serving.

Spicy Mini Crab Cakes• Prep time: 10 min• Chill time: at least 2 hours• Cook time: 10 min• Servings: 16 mini patties

You will need:•3 tbsp unsalted butter, divided•1 green onion, finely chopped•2 ½ tbsp POLAR Chili Garlic Sauce• 1 garlic clove, minced•½ tbsp parsley, minced•1 tsp dry mustard•1 tsp lemon juice•1 tsp paprika

• ½ tsp kosher salt• ¼ tsp cayenne pepper• ¼ tsp ground black pepper• 3 cans (6 oz) POLAR Fancy Lump Crab Meat,

drained• ¾ cup unseasoned breadcrumbs, divided• ¼ panko breadcrumbs• ¼ cup parmesan cheese, grated

Directions:

1.Heat 1 tbsp butter in large skillet on medium-high heat. Cook green onion and garlic until tender –

about 2 min. Add parsley, lemon juice, POLAR Chili Garlic Sauce, ½ cup of the unseasoned

breadcrumbs and spices to the mixture and stir together.

2.Remove from heat and fold in crab meat until evenly distributed.

3.Combine parmesan, ¼ cup unseasoned bread crumbs and panko in shallow dish

4.Take dry mixture and mix with warm crab mixture. Form the crab cake patties to about ¼ inch

thickness by hand. Wet your hands with water if the mixture starts to stick. You should make about

16 mini-sized patties.

5.Place patties on plate and cover the patties with parchment paper or saran wrap and refrigerate

for at least 2 hours. This is so the cakes don’t fall apart and crumble while cooking.

6.Heat 1 tbsp butter in a large skillet on medium-high heat until butter is almost burning. Cook

patties in batches until golden on each side – approximately 2 minutes per side. Use remaining 1

tbsp butter for final batch.

Crab and Corn Chowder• Prep time: 10 min• Cook time: 20 min• Servings: 6

You will need:• 2 cans POLAR Fancy Lump Crab Meat

(6oz) – drained • 2 tbsp unsalted butter• 1 medium onion, diced• 1 carrot, diced• 1 celery stalk, diced• 4 cloves garlic, minced • 2 medium potatoes, peeled and chopped

into cubes

• 1 ½ tsp seasoned salt• 1 tsp freshly ground black pepper• 1 tsp red pepper flakes• ½ tsp of dried marjoram• ¼ tsp each of dried thyme, ground

coriander, and ground nutmeg• 2 ½ cups corn kernels (fresh or

thawed)• 2 cans Cream of Chicken• 1 tbsp chopped fresh parsley• 1/3 tsp grated lemon rind

Directions:1.In large stockpot, warm butter over medium heat. Add onion, carrot, celery and garlic and cook

for 5 min.

2.Stir in potatoes, spices, Cream of Chicken. Bring to a boil

3.Reduce heat to low and cook for 15 min or until potatoes are tender

4.Stir in corn, crab meat, parsley and lemon rind. Cook for another 5 min or until heated through.

Optional:

You can substitute the cream of chicken with 3 cups chicken broth and 1 cup milk or heavy cream.

If you have a food processor, you can also process 2 cups of the corn kernels and mix in the rest.

Crab Cakes• Prep time: 20 minutes• Cook time: 20 minutes• Makes: 6 Cakes

Making crab cakes at home is the only way to avoid the pricey crab-flecked dough balls. POLAR Jumbo Lump or Fancy Lump Crab Meat allows these cakes to have a crisp brown exterior and creamy filling that taste of chunky crab, not filler

INGREDIENTS• 2 cans of POLAR 6oz Jumbo

Lump or Fancy Lump Crab Meat, well drained

• 1 tablespoon Dijon mustard• 1 tablespoon melted butter• 2 tablespoons mayonnaise• 1 egg lightly beaten• 2 teaspoons lemon juice• 2 teaspoons Worcestershire sauce• 2 dashes hot sauce• ½ teaspoon paprika

• ¼ teaspoon salt• ½ teaspoon celery seed• ½ teaspoon onion powder• salt and pepper to taste• 4 tablespoons parsley, chopped• 3 green onion, chopped • 1¼ cup breadcrumbs or Panko

(Japanese breadcrumb)• 1/3 cup canola oil for frying• POLAR 5oz Chili Sauce for

Seafood or POLAR 5oz Mango Sauce

INSTRUCTIONS

1. Drain crab meat well, set aside.

2. In a large bowl, combine all the other ingredients and 1 cup breadcrumbs. Mix well.

3. Carefully folding crab meat into 2. mixture. Try to keep the texture chunky rather than pasty.

4. Form crab meat mixture into 6 cakes, ½ to ¾ inches thick. Pat the remaining ¼ cup

breadcrumbs on all surfaces of patties. Film wrap & chill in the refrigerator to ensured that the

cakes wouldn’t fall apart.

5. In a large skillet over medium high heat fry crab cakes in canola oil, turning once until both

sides are nicely browned, about 3-4 minutes per side. Drain on paper towels.

6. Use POLAR Chili Sauce for Seafood or POLAR Mango Sauce to make wide zigzags on 4

plates. Place 2 cakes per plate and serve with lemon wedges.

Footnote: You may proceed to step 4 in advance & pan fry the cakes before serving.

Shrimp Pasta with Asparagus

• Prep time: 15 minutes• Cook time: 15 minutes• Servings: 4

You will need:• 2 cans of 6 oz. Polar Peeled Tiny

Shrimp, drained• 1 can of 6.5 oz. Polar Asparagus

Spear Tips in Jar, drained• 12 oz. angel hair pasta or

spaghetti• 1 Tablespoon olive oil

• 2 cloves garlic, finely chopped• 1 cup dry white wine• ¼ teaspoon crushed red pepper• ½ teaspoon salt• 2 Tablespoons butter• 1 Tablespoon chopped parsley

Directions:

1.Cook the pasta according to the package directions. Drain and return pasta to the pot.

2.Meanwhile, heat 1 Tablespoon oil in a large skillet over medium heat. Add chopped

garlic, cook for 1 minute (do not let it brown).

3.Add wine, crushed red pepper, salt, cook for 1 minute, stir in the butter.

4.Toss the cooked pasta in step 3 mixture, then mix in drained shrimp, asparagus spear

tips gently until they are heated through, 1 to 2 minutes (add more cooking water if the

pasta seems dry).

5.Sprinkle with chopped parsley and serve.

Oyster PattiesPrep time: 20 minutesCook time: 20 minutesServings: 6

You will need:• 2 cans of Polar 8 oz. Pieces Boiled

Oysters• 1 package 10oz. frozen patty shells• 3 tablespoons butter• 1 cup chopped onion• 3 tablespoons chopped green onions• 2 cloves minced garlic

• 3 tablespoons flour• ¼ teaspoon lemon juice• 2 tablespoons chopped parsley

Directions:

1. Bake the frozen patty shells according to the package direction, set aside.

2. Keep oven preheated at 350 degree.

3. Melt butter in a skillet over medium heat, sauté onions and garlic till onions are soft.

4. Add flour and stir, keeping the mixture smooth.

5. Drain oysters, reserving liquid. Add lemon juice and sufficient oysters liquid to the

mixture, stir until it reaches consistency of thick pudding.

6. Stir in oysters, green onions and parsley.

7. Spoon oyster mixture into baked patty shells and bake until heated through, about 5

minutes. Serve immediately.

Oyster Stew• Total time: under 15 minutes• Servings: 4

You will need:• 2 cans of Polar 8 oz. Whole Boiled

Oysters• 5 tablespoons butter• 1 tablespoon flour• 1 can 14.5 oz. evaporated milk• 2 cups milk

• 1 teaspoon salt• ½ teaspoon black pepper• 1 teaspoon lemon juice• Dashes of hot sauce

Directions:

1. Melt butter in a sauce pan over medium heat, add flour to mix well.

2. Put the balance of ingredients (including oyster liquid) in the sauce pan increase heat to

medium high, stir well and bring almost to boiling point.

3. Serve with oyster crackers.

Smoked Oyster Spread• Total Time: Under 20 minutes• Servings: 4 - 6

You will need:• 4 cans of Polar 3 oz. Cocktail Smoked Oysters,

well drained• 2 packages of 6 oz. cream cheese, soften• 2 teaspoons Worcestershire sauce• 2 pinches lemon pepper

Directions:

1. In a medium bowl, mash drained oysters with a fork.

2. Mix in cream cheese, Worcestershire sauce, lemon pepper and serve on baguettes or

dip with crackers.

Notes:

You can use hot pepper sauce instead of Worcestershire sauce as a variation.

Clam Chowder

• Prep time: 20 minutes• Cook time: 25 minutes• Servings: 6-8

You will need: • 2 cans of Polar 10 oz. Whole Baby

Clams – rinse with water after draining• 6-7 pieces bacon, diced• 2 cups milk• 2 cups heavy cream• ½ cup flour• 1 tablespoon fresh thyme, chopped• 3 bay leaves• 1 teaspoon dried dill

• 1 cup Leeks, chopped• 1 carrot, peeled and diced• ½ cup celery, chopped• 1 cup yellow onion, chopped• 2-3 potatoes, peeled and medium

diced• 1 tablespoon butter• Salt and pepper to taste• 2 tablespoons parsley, chopped

Directions

1. In a heavy stock pot, over medium high heat, render the bacon until crisp, about 8

minutes.

2. Stir in the leeks, onions, celery and carrots, sauté about 2 minutes, season with

salt/pepper.

3. Add the bay leaves, thyme and dried dill. Stir in the flour and cook for 2 minutes .

4. Add the potatoes, milk, clam juice from both cans (reserve the clams) and stir.

5. Bring the liquid up to a boil and reduce to a simmer, until the potatoes are fork tender,

about 12 minutes.

6. Add the heavy cream and bring up to a simmer. Add the clams, stir in butter and

parsley.

7. Season with salt and pepper if needed. Ladle soup into bowls and serve.

Seafood Salad• Total time: Under 30 minutes• Servings: 4

You will need:For the Dressing

• ¼ cup tablespoons olive oil• 1 lemon, juiced and grated zest• 1 lime, juiced• 2 Tablespoons honey• 1 fresh red chili, seeded and chopped• 2 tablespoons mint, chopped• salt and black pepper

For the Salad• 2 cans POLAR 6oz Peeled Tiny

Shrimp, drained• 1 can POLAR 14.75oz Fancy Pink

Salmon, drained• 1 can POLAR 10oz. Whole Baby

Clams• 1 bunch watercress or mixed

green lettuce• 1 cup cucumber, sliced

DIRECTIONS

1. Whisk all dressing ingredients together in a bowl.

2. Put drained shrimp, salmon and clams in another bowl, add half of the dressing to the

seafood, toss gently.

3. Spread watercress or mixed green and cucumber slices on a large salad bowl.

4. Drizzle with the remaining dressing and arrange the seafood on top.

Salmon Cilantro Potato Salad• Prep time: 20 minutes• Cook time: 15 minutes• Servings: 6-8

You will need:• 1 can Polar 14.75 oz. Fancy Pink Salmon• ¼ cup fresh cilantro, chopped• 1 teaspoon garlic, minced• 1 ½ cups mayonnaise

• 1/3 cup red onions, diced• 1/3 cup celery, diced• 4 cups red potatoes, cooked, drained

and cut into 1 inch cubes, with skin left on

• Salt and pepper to taste

Directions:

1. Place mayonnaise, cilantro, garlic, onion and celery into a large mixing bowl;

combine well.

2. Add salmon and potatoes; gently mix all ingredients together to coat.

3. Salt and pepper to taste. Chill for 1 to 3 hours for best results. Garnish with fresh

cilantro.

Sardines with Beans & Potato• Prep time: 15 minutes• Cook time: 15 minutes• Servings: 4-5

You will need: • 4 cans of Polar 3.75 oz. Skinless &

Boneless Sardines• ¼ cup lemon juice• 1 teaspoon mustard• 1 teaspoon parsley, chopped• 1 teaspoon sugar• 2 dashes Tabasco sauce (optional)

• 1/3 cup bottled Italian salad dressing• 2 cups crisp-cooked green beans• 3 cups potatoes, cooked and sliced• 8-12 ripe cherry tomatoes, halved• 3 hard boiled eggs, quartered• ¼ cup black olives• Salt and pepper to taste

Directions:1. Mix lemon juice, mustard, parsley, sugar, Tabasco in small bowl, pour over sardines.

2. Cover sardines with plastic wrap, refrigerate several hours.

3. Cook green beans to crisp tender, potatoes to fork tender & cut into slices, set aside.

4. Toss cooked beans and potatoes slices separately in Italian salad dressing.

5. To serve, lift sardines from marinade; arrange on plates with beans and potatoes.

Garnish with tomatoes, eggs and olives.

Mackerel Fillets with Orange Sauce• Prep time: 15 minutes• Cook time: 10 minutes• Servings: 4

You will need:• 2 cans Polar 10 oz. Mackerel, drained• 1 jar Polar 10 oz. Mandarin Oranges, drained• 1 teaspoon cornstarch• 1 teaspoon orange zest• 1 tablespoon lemon juice• ¾ cup orange juice• 1 teaspoon soy sauce• 2 teaspoons honey• 1 tablespoon sesame oil

Directions: 1. Warm orange juice over medium heat in a small saucepan.

2. Mix cornstarch, lemon juice, orange zest, soy sauce, honey together; add to orange

juice, stirring constantly until sauce thickens.

3. Place drained Mackerel on a plate, drizzle with sesame oil on top, warm in microwave.

4. Top warmed Mackerel with orange sauce and serve. Garnish with mandarin orange

segments.

Caesar Salad with Shrimp• Total time: Under 30 minutes• Servings: 4

You will need:For the Dressing

• 2 anchovy fillets, POLAR 2oz Anchovies Flat Fillets

• ¼ cup lemon juice (about 2 lemons)• ¾ cup plus 2 tbsp olive oil• 2 tbsp mayonnaise• 1 tsp Dijon mustard• 2 cloves garlic, minced• 4 tbsp plus 2 tbsp Parmesan cheese,

grated• 1 tsp salt • ½ tsp pepper

For Salad• 1 can POLAR 6oz Peeled Tiny

Shrimp, drained• 1 loaf sourdough or country-style

bread, cut into ¾-inch cubes (about 5 cups)

• 6 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs, diced

• 1 head romaine lettuce, cut into bite- size pieces

• 2 cups halved cherry tomatoes

DIRECTIONS

1. Preheat oven to 325 degrees. Toss bread cubes with 2 tbsps of olive oil and spread on a

large baking sheet, and bake until crisp on the outside and lightly browned, about 15 minutes,

let cool.

2. In a blender, combine POLAR anchovies fillets, lemon juice, mayonnaise, mustard, garlic,

Parmesan and 4 reserved egg yolks. With the blender running, slowly add the ¾ cup olive oil,

season with salt and pepper.

3. In a large bowl, gently toss together lettuce, tomatoes, croutons, dressing, Parmesan, then

top with POLAR shrimps and remaining diced eggs.

Herring and Sides

Our herring fillets are a tasty fulfilling meal right out of the can! Served with vegetable sides, these fillets create a balanced meal in no time.