Recipes

Remove any pin bones from the fish and then score the skin. Season with salt on both sides. Heat a frying pan to hot, add a little olive oil and then cook the fish skin side down. Once the edges of the fish are golden brown, transfer to the oven for 3-4 minutes to finish cooking. Once cooked, squeze over some lemon juice. Serve the mash in the centre of the plate, add the courgettes and then place the sea bream on top. Finish with a drizzle of the black olive and chilli dressing. Tuna and cucumber salad End summer on a bright note with this refreshing Lemon and Cucumber Tuna Salad recipe, featuring crisp cucumber and Wild Selections® Solid White Albacore Tuna In Water. Savor the simple and delicate flavors of mint and lemon while balancing it out with hearty tuna and garlic. Course: Appetizer, Salad, Snack Cuisine: American Servings: 2 servings Ingredients 1 can Wild Selections® Solid White Albacore Tuna In Water, drained 1 large cucumber, thinly sliced or spiralized into noodles 1 garlic clove, minced 1/2 cup lettuce, chopped 1/4 cup peas 1/4 cup lemon juice, about 1 lemon 1/4 cup olive oil 3 tablespoons fresh mint leaves, chopped 1 teaspoon salt and pepper, to taste Instructions Mix together cucumber, peas, and lettuce in a large bowl. Combine olive oil, lemon juice, garlic, salt, and pepper in a smaller bowl as dressing. Drizzle dressing over the salad and toss to coat evenly. Top with tuna, mint, and extra dressing right before serving. Lightly mix and enjoy!