Portofino Solid Albacore Tuna in Extra Virgin Olive Oil - 4.5 oz Can

Italian Tuna Avocado Boats

Ingredients:

2 cans (4.5 oz. each) Portofino, Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked, not drained, ½ small red onion (roughly ¼ cup), finely diced, 8 chopped, pitted green olives, 8 sun-dried tomatoes, packed in oil, drained and chopped, 2 Tbsp. finely chopped flat-leaf parsley, 1 Tbsp. freshly squeezed lime juice, plus more for drizzling, 2 large, ripe avocados, Kosher salt, Freshly ground black pepper, ½ cup microgreens for garnishing (optional)

Directions:

1. Place the tuna in a medium mixing bowl. Add the red onion, olives, tomatoes, parsley and lime juice, and stir gently to combine. Season to taste with salt and pepper.

2. Halve and pit the avocados. Scoop the tuna mixture into the pitted avocado halves (if desired, you can scoop out a small amount of the avocado to create more space). Garnish with microgreens as desired, and add a light squeeze of lime juice. Serve immediately.

Classic Tuna Melt

Ingredients:

1 can (4.5 oz.) Portofino, Solid Yellowfin Tuna in Extra Virgin Olive Oil, not drained, 4 slices rustic whole grain or white bread, ¼ cup chopped sweet onion, 1/8 tsp. garlic powder Black pepper to taste, 2 oz. cheddar cheese, cut into ~¼-inch slices, 4 slices tomato, 2 Tbsp. country Dijon mustard, 1 Tbsp. extra virgin olive oil

Directions:

1. Preheat a griddle or large frying pan over medium heat.

2. Mix tuna, onion, garlic powder and pepper.

3. Brush the outside of each slice of bread with olive oil. Spread the inside of each slice of bread with Dijon mustard.

4. Place the cheese slices on two pieces of bread. Top with the tuna mixture, tomatoes and second slice of bread.

5. Place the sandwich on the preheated griddle, and heat until the bread browns; flip and brown the other side. The cheese will melt as the sandwich cooks.

Classic Tuna Nicoise Salad

Ingredients:

2 cans (4.5 oz. each) Portofino, Solid Albacore Tuna in Extra Virgin Olive Oil, drained, 1 lb. small red potatoes, ½ lb. fresh green beans, trimmed, 16 red cherry tomatoes, halved, 2 hard-boiled eggs, sliced in, ½-inch slices, 12–16 Kalamata olives, 8 small pieces of Boston Bibb lettuce

Directions:

1. Cook the potatoes in boiling water for 15–20 minutes, until just tender. Drain and immediately cool under running cold water.

2. Steam the green beans in the microwave until just tender, about 4–5 minutes. Cool immediately under running cold water or plunge in an ice bath to cool.

3. Place lettuce on a large platter.

4. Cut the potatoes in quarters, and place on the platter. Add green beans, eggs, tomatoes and olives.

5. Chunk tuna, and place in the center of the plate.

6. Drizzle dressing over salad and serve.

Tuna Charcuterie Board

Ingredients:

1 can (4.5 oz.) Portofino, Solid Albacore Tuna in Extra Virgin Olive Oil, Multigrain crackers, Herbed goat cheese or other soft mild cheese, Mixture of olives and marinated artichoke hearts, Nut and dried fruit blend, Fresh vegetable strips, Crostini

Directions:

1. Place a large platter or a number of small plates and dishes on a table.

2. Place each food item on a platter or bowl and arrange them so they are easy to eat.

3. Add fresh flowers, serving utensils and sit back and watch your guests enjoy!­