Safe Catch: Healthy Picnic Basket Ideas

Last month I discovered Safe Catch Elite TunaI was so excited because I was having serious cravings for tuna sandwiches.  All of their tuna is hand selected and each fish is individually tested to the strictest Mercury limits of any company on the market, over 10X stricter than FDA regulations. (It’s 4X lower in mercury than Wild Planet tuna.) Sustainably, wild caught, and hand packed in a BPA free can, Safe Catch retains 35 grams of protein, all 9 essential amino acids and all Omega 3s due to their unique artisan cooking process.  It doesn't get much better than that! The Elite is canned with a focus on athletes, moms, kids and pregnant women, and perfectly safe enough to enjoy a can every day.

Below are a few more facts about Safe Catch Tuna!

Besides my obvious favorite tuna sandwich, there are other ways to enjoy this healthy treat. Safe Catch shared a few of their popular recipes, below is a bit of inspiration the next time you are planning a picnic or summer gathering. 

GLUTEN FREE TUNA BURGERS

Ingredients

2 (5 oz.) Cans of Safe Catch tuna

2 TSP Annie’s Naturals Organic Horseradish Mustard (O, GF)

1 Large or 2 Small Eggs, beaten

1 Raw carrot, peeled and finely grated

1⁄4 Cup Ian’s Original Flavor Panko breadcrumbs (GF)

2 TBSP Chives, green onions, or shallots, freshly chopped

2 TBSP Parsley, freshly chopped

1/8-1/4 TSP Sriracha sauce (GF)

1 Cup Lettuce, shredded

2-4 TSP Grapeseed or light olive oil

4 Udi’s multi-grain buns (GF)

GF: Means Gluten Free

Instructions

In a mixing bowl, combine tuna, mustard, egg, carrot, panko breadcrumbs, chives, parsley and Sriracha. Split evenly/shape into four patties, set aside.

Heat large skillet for one minute-medium heat, then add enough olive oil to cover bottom of skillet. Sauté tuna patties for eight minutes, gently turning once half way through.

Note: Use a fish turner or two spatulas—one on top and one on bottom—to turn burgers to hold together.

While burgers are cooking, toast buns, and set aside. Plate burgers on buns, top with lettuce and serve.

 

JOHN HICKLOCK’S MEDITERRANEAN LETTUCE WRAPS

2 (5 oz.) Cans of Safe Catch tuna

2 TBSP Vegenaise or mayonnaise

1 TBSP Extra virgin olive oil

1 TBSP Dijon mustard

10 Kalamata olives chopped

2 TSP Capers, chopped

2 TBSP Minced red onion

1 Large rib celery, diced

2 TBSP Fresh lemon juice

Sea salt and pepper, to taste

Instructions

Using a fork, flake tuna into a large bowl. Gently mix in remaining ingredients (except the lettuce leaves) until just combined. Taste and adjust if necessary.

Place 2 lettuce leaves on each plate. Serve 2 TBSP scoops of tuna mixture on each leaf so it looks like a dome or a football. 

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