TUNO

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Loma Linda TUNO Macaroni Salad

This recipe makes 10 servings.
2 cans Loma Linda TUNO, any flavor
8 oz. pasta, cooked according to package instructions and cooled
¾ cup red bell pepper, diced
3-4 stalks celery, diced
¼ red onion, diced
½ cup sweet relish
Dressing:
Salt & pepper
¼ tsp crushed red pepper
¼ tsp garlic powder
¾ cup plant based mayo
¼ cup plant based sour cream
1 tablespoon sugar
2 teaspoons dijon mustard
In a large bowl, add pasta, TUNO, and vegetables.  In a separate bowl mix together the dressing ingredients until thoroughly combined.  Pour the dressing over the pasta mixture and mix well, until the dressing is evenly distributed.  Serve to your guests at your next backyard get together!
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Loma Linda Sriracha TUNO Pizza with Green Peppers

Loma Linda Sriracha TUNO Pizza
Ingredients:
2 cans Loma Linda Sriracha TUNO
1 pizza crust
3 tablespoons of olive oil
½ cup plant-based mayo
10 basil leaves, chopped
½ green bell pepper
½ cup cherry tomatoes
Directions: 
Preheat oven to 450.  Brush a pizza pan with olive oil.  Place the crust on the pizza pan and brush the crust with olive oil.  Mix together the TUNO, mayo, and basil leaves.  Top the crust with the mixture.  Thinly slice the bell pepper and halve the cherry tomatoes.  Add the pepper and cherry tomatoes to the pizza.  Bake the pizza for 9-11 minutes, until the cheese is melted and bubbly.  Enjoy pizza night!
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Pasta Primavera ft Lemon Pepper TUNO

Pasta Primavera Featuring Lemon Pepper Tuno
A colorful dish of fresh vegetables, served over pasta and packed with plant-based protein that will leave your tastebuds wanting more TUNO!
Serves 4-6
Ingredients:
2 cans Loma Linda Lemon Pepper TUNO
¾ lb penne pasta
2 gloves garlic, minced
½ cup olive oil
½ cup chopped broccoli
1 carrot, sliced
½ bell pepper, diced
¼ red onion, diced
1 small zucchini, sliced
1 small yellow squash, sliced
½ tsp oregano
½ tsp thyme
Salt & pepper
Cook pasta according to package directions and set aside.  In a skillet over medium heat, saute garlic for 1 minute.  Add onion and carrot and cook 1 minute. 
Then add the other vegetables and cook until all vegetables are cooked through.  Add the TUNO and cook until warmed, about 2 minutes.
Sprinkle on the oregano, thyme, salt, and pepper.  Toss in the cooked pasta and enjoy!
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Loma Linda Classic TUNO Salad Sandwich

Impress your friends with plant-based take on the Classic Tuna Salad Sandwich with TUNO Spring Water!
Ingredients:
2 cans Spring Water TUNO, drained
½ cup plant-based mayo
2 stalks celery, diced
¼ red onion, diced
1 tsp dijon mustard
Salt & pepper to taste
2 tablespoons fresh chopped parsley
Juice of half a lemon
Wheat bread
Lettuce, tomato, pickles, or desired sandwich add ons
Instructions:
Mix the TUNO with mayo, celery, onion, mustard, salt and pepper, parsley, and lemon juice until thoroughly combined.
Add about ⅓-½ cup TUNO mixture on a slice of wheat bread. Top with lettuce, tomato, pickles, and another slice of bread.
Enjoy your classic TUNO salad sandwich!
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Loma Linda Tiny TUNO Melts

Ingredients:
2 cans Spring Water TUNO, drained
½ cup plant-based mayo
3 stalks celery, diced
½ red onion, diced
About 15 bread and butter pickles
3 Roma tomatoes, sliced
Salt & pepper
3 tablespoons fresh chopped parsley
1 loaf rye or pumpernickel cocktail bread, sliced
1 package Daiya provolone style slices, quartered
½ cup plant-based butter
Instructions:
Heat a griddle or non stick skillet over medium heat.  Mix together TUNO, mayo, celery, onion, salt and pepper to taste, and parsley to make a TUNO salad mixture.  Butter one side of each toast.  Build the melt with the butter side of the bread on the outside.  To half of the toasts, layer a scoop of TUNO salad, 1 pickle, 1 slice of tomato, and 2 quarters of Daiya, top with the other toast.  Brown each side of the melt until golden brown.  Enjoy!

Italian Olives and Roasted Red Pepper TUNO Spread

A healthy and delicious appetizer recipe that you can whip up in mere minutes? Say no more! Say hello to our recipe for an Italian Olives and Roasted Red Pepper TUNO Spread!

2 cans Loma Linda Lemon Pepper TUNO
1 tablespoon lemon juice
1/3 cup mayonnaise (plant-based)
1/2 cup assorted Italian Olives, chopped
1/4 cup roasted red peppers, chopped
10 leaves of fresh basil, chopped
1/4 cup chopped red onion
2 package melba toasts

Drain liquid from TUNO. Combine all ingredients except for the toasts. Once thoroughly mixed, top each toast with the TUNO mixture just before serving or allow guests to add to toasts and serve themselves. Enjoy!

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Loma Linda TUNO Crab Cakes with Siracha Mayo

Perfect for a seafood-inspired lunch, TUNO crab cakes are just as sustainable as they are tasty. These guilt-free vegan crab cakes are topped with panic bread crumbs and full of delicious vegetables and herbs. Choose any flavor of TUNO you desire and serve with siracha mayo for an even more flavorful combination.
For TUNO Crab Cakes:

2 cans TUNO (any flavor)
1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
¼ cup green onions
¼ cup vegan mayo
1 tsp dijon mustard
½-1 cup panko bread crumbs
Fresh herbs to taste, preferably rosemary and thyme
½ tsp lemon juice
Salt/pepper to taste
1 tsp garlic powder
1 cup of oil for pan frying

For Siracha Mayo (optional):

1-2 teaspoons Sirarcha sauce
¾ cup vegan mayo

Heat oil in a skillet over medium-low heat. Meanwhile, mix remaining ingredients for the cakes, except panko, together in a bowl until …

Loma Linda Lemon Pepper TUNO Rice Bowl

Rice bowls are perfect for weeknight dinners when you need a healthy meal on your table. These flavorful bowls come together in 10 minutes flat and are made deliciously vegan with Loma Linda Lemon Pepper TUNO. Simply assemble with pre-cooked rice and dress your bowls with a rainbow of vegetables for an instant meal. …

Loma Linda Sriracha TUNO Cucumber Roll

Reinvent the traditional sushi rolls and swap the nori sheets for cool and refreshing cucumber strips in this vegan recipe of Fishless tuna ‘sushi’ rolls. This recipe not only looks great but makes for a very scrumptious appetizer.

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