Our sashimi-grade Albacore tuna is blast frozen at sea and cooked in its own juices to lock in its natural goodness. The end result is a perfect, hand-packed fillet that’s as fresh as you can get…without catching it yourself.
Unlike some other brands, our tuna is troll-caught to help protect dolphins and turtles. Plus, it has 3x the omega-3 fatty acids to promote healthy eyesight and boost your brain health. Combined with 14g of clean protein per serving, our tuna is a natural fit for any diet.
All those healthy fats make our Albacore simply delicious with just a pinch of salt and a squeeze of lemon. To make the most of our Albacore fillet, try this classic Salade Niçoise!
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Serving Size
4
Ingredients
1 pound red-skinned potatoes sliced 1/3 inch thick
2 tablespoons dry white wine
10 ounces haricot verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
Kosher salt
1/2 shallot minced
2 tablespoons dijon mustard
1 tablespoon fresh thyme chopped
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes halved
1 head butter lettuce, leaves separated
6 radishes, trimmed and quartered
2 Cans Bristol Farms Tuna, drained
1/2 cup niçoise olives
Directions
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Put potatoes in a saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and drizzle with wine and let cool.
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Bring a separate saucepan of salted water to a boil. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into ice water to cool; drain and pat dry.
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Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
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Whisk together vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
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Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-boiled eggs.
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Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with olives.