Recipe Inspo: Non-traditional Easter Dishes

When it comes time to plan Easter dinner, a glazed ham or a big ol’ roast is usually the default. These dishes are classics for sure, but they’re far from the only option. Tuna and salmon also make great entrée options as they are adaptable to a variety of flavor profiles and add a healthy twist to dishes.

Tuna Antipasto-Style Dip

Ingredients

1 Can Safe Catch Elite Tuna, drained

1 Tablespoon olive oil

1/2 Medium onion, diced

1 Yellow bell pepper, seeded and diced

1/2 Cup frozen cut green beans

1/4 Cup black olives, sliced

2 Garlic cloves, minced

1/2 Cup ketchup

6 Ounces canned tomato sauce

½ teaspoon cracked pepper

Dash hot sauce

Tools you'll need

Medium mixing bowl

Measuring cups & spoons

Fork

Cutting Board

Knife

Mixing spoon

Instructions

Begin by prepping your veggies!

Next, in a medium pot, heat olive oil over medium heat.

Once sizzling, add onions and cook 2 minutes, stirring occasionally.

Add bell pepper, green beans, olives, and garlic and cook 15 minutes, stirring occasionally.

Add Safe Catch Elite Tuna and remaining ingredients and cook additional 10 minutes, stirring occasionally.

Remove from heat and transfer to glass bowl with a lid.

Cover and chill in refrigerator, at least one hour.

Stir before serving — Serve with crackers.

SERVING SUGGESTION

Dips and cracker toppings are a classic addition to party spreads and pre-meal nibbles. But unfortunately, many of the options out there are packed with empty calories, leaving people feeling unsatisfied after noshing.

This tuna antipasto is a perfect accompaniment to crackers for a nutrient-packed dip that is jam-packed with tons of goodies, including veggies, healthy oil, and low-mercury tuna. Leaning on Safe Catch Elite Tuna helps ensure this dip is as low in mercury as possible, while being rich in DHA omega-3 fatty acids – perfect for pregnant mamas who are trying to support a healthy pregnancy.

Dish created by: https://www.instagram.com/laurenlovesnutrition/

Mackerel Bruschetta Toasts

Ingredients

4 thick slices of your favorite sourdough bread

1 Tin Safe Catch Mackerel in Olive Oil

1 Cup diced tomatoes *I used a combo of red and orange

2 Tbsp chopped fresh basil + leaves for garnishing

1 Tbsp capers

1-2 Tbsp fresh pressed or minced garlic

Drizzle of avocado oil

Salt and pepper to taste

Tools you'll need

Baking Sheet

Measuring Spoons & Cups

Cutting Board

Knife

Mixing Spoons

Cooling Rack/Plate

Instructions

Preheat your oven to 350 degrees F.

With a bread knife, slice your thick sourdough slices in half. Lay them out on a parchment paper-lined baking tray.

Drizzle your sourdough halves with avocado oil and add some garlic to each one.

Place sourdough in the oven and bake until each toast is crisped to your liking. Once done, remove from the oven and transfer to a plate or cooling rack to cool.

While your bread is in the oven, open your tin of Safe Catch Mackerel, drain a small portion of oil (or water) off and add to a mixing dish. Use a fork to mash and break up mackerel filets, releasing those natural oils. Set aside.

Slice your tomatoes in quarters. In a separate mixing dish, add your tomatoes + capers + basil + salt and pepper and combine well.

Scoop a small amount of bruschetta mixture onto each toast – about half the full mixture.

Add some of the mackerel on top of each bruschetta toast and finish with the rest of the bruschetta mixture divided evenly on top.

Garnish with more basil leaves (optional) and enjoy!

SERVING SUGGESTION

“These mackerel bruschetta toasts are great for a party appetizer or even a quick, protein-packed lunch or snack! With just a few simple ingredients and mackerel from @safecatchfoods – they are super quick and easy to throw together. This traditional Italian dish tastes phenomenal with Safe Catch Mackerel and is a natural source of heart-healthy nutrients and omega-3s! I love knowing I’m serving my family and friends both delicious and nutritious food.”

Kayla – Instagram @kitchenandkay

Ahi Tuna Caprese Stacks

Ingredients

2 Medium-sized Tomatoes

1 Can Safe Catch Ahi Tuna

1-2 Tbsp Balsamic Vinegar

1/2 tsp Onion Powder or Dried Minced Onion

1/4 tsp Garlic Powder

Salt + Pepper to Taste

1 – 8 oz. Log of Fresh Mozzarella Cheese

Fresh Basil Leaves (enough for each stack)

Small Drizzle of Olive Oil

Tools you'll need

Knife

Cutting Board

Fork

Measuring Spoons

Bowl

Instructions

Take your tomatoes and starting at the end of each one, begin slicing tomato rounds until you get to the core. You should be able to get about 3 rounds each side. Lay each round out on a plate and salt and pepper them to your liking.

In a small mixing dish, empty your can of tuna. Do not drain! Use a fork to flake together tuna with liquids.

Add your balsamic vinegar. Begin with 1 Tbsp and taste. If you need a more pungent balsamic flavor, add more.

Mix together well and add in onion powder, garlic powder, and more salt to taste. Mix again.

Take a small fork or spoon to distribute the tuna mixture evenly onto each round.

Most fresh mozzarella logs are pre-sliced. If not, slice your mozzarella into thick rounds and add on top of tuna.

Next, add your basil leaves to the top of the mozzarella.

Add any more necessary salt and pepper and then drizzle lightly with olive oil! Enjoy!

SERVING SUGGESTION

This recipe is super simple to double or triple for a quick and show-stopping appetizer or salad for a group. Prepare just before serving. Leave olive oil for guests to drizzle themselves if serving a crowd for a party.

Recipe Credit: Kayla Perrett