SPEED-SCRATCH RECIPE COLLECTION local produce + sustainable seafood from Chicken of the Sea Foodservice 3
introduction Enjoy this collection of easy foodservice recipes featuring sustainably sourced. Combine the best of local produce, sustainable seafood, and labor-friendly speed-scratch food with these easy recipes. food with conscience 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. Local produce opens doors to speed-scratch. Just combine fresh produce with clean-label convenience to produce fresh, tantalizing meals quickly, while meeting the requirements of healthful menus. speed scratch convenience 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. 1
spinach strawberry salmon salad SERVINGS: 12 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 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. 40 oz Chicken of the Sea Premium Wild-Caught Pink Salmon 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% 2
heirloom tomato and tuna salad SERVINGS: 8 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 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. ½ c Basil leaves 4 Tbsp Extra virgin olive oil ¼ tsp Sea salt flakes ¹ 8 tsp Freshly cracked black pepper 3 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% options Layer on steamed asparagus, snow peas, or green beans in season.
Tuna Kale Rolls SERVINGS: 4 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 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. 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% 5 Fold bottom and sides of kale to cover filling. Serve immediately or refrigerate for up to 4 hours. 4
Salmon, Beet, & Broccoli Slaw SERVINGS: 8 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 1 Mix first five 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). 2 (5 oz) pouches Chicken of the Sea Boneless Skinless Pink Salmon 5 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%
yield: 1 large frittata pan servings: 2-3 Herbed Salmon & Asparagus Frittata 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 1 Trim asparagus and cut into 1 lengths. Steam until just forktender 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. 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% 6
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 2 2018 Chicken of the Sea International