BC-Canadian Albacore Tuna is available as:
Frozen Loins: These are the fillet of the Albacore Tuna - Available as is or European Smoked. Usually skinless and boneless and ready to use in all sorts of recipes below.
Hand Packed Canned: This is the top of the line hand cut and hand packed Albacore Tuna- solid white meat, unlike many imports it is cooked only once in its own juices in the can and contains all its natural Omega-3 oils.Often has just a pinch of salt added - "Thats It". Can be found in upscale retail, gift shops, health food stores, and sold on-line by Platinum QA licensees.
Ready To Eat Foil Retort Packed: Extremely high-quality product in a convenient, easy to store and serve pouch. Available in Smoked, Regular and No Salt Flavours.
Frozen Whole: Direct from the fisherman - right at the dock. Ask the fishermen how to fillet and for their favorite recipe.
BC-CANADIAN ALBACORE TUNA is a delicious boneless protein alternative, and can be prepared:
Baked * Grilled * Fried * Barbequed * European Cold Smoked
West Coast Hot Smoked * Sahsimi * Raw or Tataki
To View: click on the picture
To Save: right click link and select save as
 Carib Island Tuna & Shrimp Kabobs. (A special recipe from the island of St. Martin in the Caribbean- with permission of Sint Maarten Guavaberry Company N.V. www.guavaberry.com)
 Make a large kebab alternating one inch cubes of fresh ALBACORE TUNA, whole SIDE STRIPE SHRIMP, onions, red & green peppers. Marinade the kebabs in a mixture of 2oz Sint Maarten Guavaberry (or other fruit liquor) , 1oz brown sugar, 1 tbsp vinegar, 1 teasp thyme and hot sauce to taste. Cook on hot mesquite BBQ for 2 minutes, basting constantly.
provided courtesy White Spirit Bear Enterprises Ltd.
TUNA TENDERS REGULAR SMOKED FLAVOUR WITH FRUIT SALSA DIP
Use any type of seasonal firm fruit or a combination of colourful fruit.
Makes about 2 cups
1 1/3 cup diced peeled peaches (about 3 large) or combination of firm fruit
¼ cup diced red pepper
¼ cup chopped green onions
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeno chile (or to taste)
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
salt and pepper
Combine all of the above in a medium bowl – serve immediately.
back to recipe list
TUNA TENDERS HONEY GLAZED WITH APRICOT DIPPING SAUCE
Try this with the honey glazed Tuna Tenders.
Makes about ¾ cup
½ cup apricot jam
1 tablespoon water
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1 teaspoon Dijon mustard
½ teaspoon minced peeled fresh ginger.
Puree all ingredients in a blender until smooth.
back to recipe list
TUNA LOIN SALAD NICOISE
Serves 4
For the vinaigrette:
1 ½ tablespoons lemon juice
½ tablespoon Dijon mustard
½ cup extra virgin olive oil
4 tablespoons finely chopped red or mild white onion
2 tablespoons finely chopped fresh tarragon
1 garlic clove, minced
Salt and freshly ground black pepper
For the salad:
½ lb green beans, trimmed and cooked crisp
1 lb tiny new potatoes, scrubbed and cooked
1 small yellow pepper, seeded and thinly sliced
4 medium tomatoes, stemmed and quartered
4 eggs, hardboiled, peeled and quartered
½ cup pitted nicoise olives
White Spirit Bear Canadian Albacore Tuna Loin – either Regular or Smoked Flavour
Or substitute with White Spirit Bear Canned Albacore either Regular, Smoked or Unsalted
Parsley or tarragon, to garnish
To make the vinaigrette, whisk together the lemon juice and mustard in a large bowl. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the onion, tarragon, garlic, salt and pepper. Set aside.
For the salad, place the beans, potatoes, pepper, tomatoes, eggs and olives attractively on a platter. Top with the tuna and garnish with the parsley or tarragon. Serve.
back to recipe list
SMOKED WHITE SPIRIT BEAR ALBACORE TUNA AND MESCLUN SALAD WITH DILLED CREAM DRESSING
Serves 4
For the dressing:
½ cup whipping cream
1-2 tablespoons prepared horseradish
2 tablespoons extra virgin olive oil
2 tablespoons fine apple cider vinegar
2 teaspoons finely chopped fresh dill
Salt and freshly ground black pepper
For the salad:
4 cups mesclun or mixture of peppery salad greens
¼ cup very thinly sliced mild red or white onion
2 crisp red apples, cored and thinly sliced
8 oz smoked tuna, flaked
1. For the dressing, whisk together all of the dressing ingredients in a large bowl.
2. Add the mesclun and toss. Divide the salad among four salad plates.
3. Top with the onion, fanned apple slices and tuna, then serve.
back to recipe list
TUNA TENDERS SUSHI ROLLS
Makes 2 tuna rolls, 8 pieces each
½ cup short grain rice
1 cup cold water
2 tablespoons rice vinegar
¼ teaspoon salt
¼ cup finely shredded carrot
1 tablespoon sugar
1 tablespoon dry sherry (optional)
2 large sheets nori (seaweed)
227g (8 oz) White Spirit Bear Regular Smoked Flavour Tuna Tenders, flaked
Wasabi and soy sauce, to serve
Pickled ginger, to serve
1. In a fine-mesh sieve, wash uncooked rice under cold running water, rubbing grains together with fingers, about 1 minute or until water runs clear. Drain well.
2. In a small saucepan, combine rinsed rice, the 1 cup cold water, the rice vinegar, and salt. Bring to boiling; reduce heat. Cover with a tight fitting lid: simmer for 15 minutes. (Rice should be sticky.)
3. Remove from heat, stir in carrot, sugar and sherry (if using). Cool to room temperature and cover.
4. Lay seaweed on sushi mat topped with plastic wrap. With damp fingers, spread 1 cup of the sushi rice onto each sheet, leaving 1 inch border of nori all around sheet. Arrange shredded tuna tenders evenly along centre, going lengthwise.
5. Roll seaweed into a spiral, rolling filling toward unfilled edge. Press unfilled edge over top, brushing with water to seal. Repeat with other sheet of nori.
6. To serve, cut each roll into 8 slices. Serve with wasabi, soy sauce and pickled ginger.
back to recipe list
TROPICAL SMOKED TUNA MORSELS
Makes 3 dozen
3 cup mayonnaise
1 teaspoon wasabi paste
225 g (8 oz) White Spirit Bear Regular or Honey Glazed Tuna Tenders, flaked
1 ripe mango, peeled and cut into ¼” dice
1 small red pepper, seeded and cut into 1/4 “ dice
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
salt
36 toasted 1 1/2” rounds of bread (challah or brioche)
Cilantro sprigs, to garnish
1. In a medium bowl, combine the mayonnaise and wasabi paste. Mix in the rest of the ingredients, except for the bread.
2. To serve, mound the tuna mixture evenly on the bread rounds and garnish with cilantro sprigs.
back to recipe list
VIETNAMESE STYLE SMOKED TUNA SALAD
Serves 4
Dressing:
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon grated ginger
Salad:
227 g (8 oz) White Spirit Bear Regular Smoked Tuna Tenders or Tuna Loin, Smoked Flavour
1 ripe mango, peeled, stoned and thinly sliced
4 green onions, thinly sliced
1 garlic clove, minced
fresh red chilli, seeded and sliced, to taste
2 tablespoons fresh coriander
4 tablespoons roasted salted peanuts, chopped
1. Combine all ingredients for the dressing.
2. Flake smoked tuna tenders into a large bowl. Add the mango, green onions, garlic, chilli and coriander to taste. Pour over the dressing, toss, then garnish with the peanuts. Cooked rice noodles can also be folded into the salad.
back to recipe list
ZESTY HERBED PASTA
You can also mix in halved sweet cherry tomatoes into the following recipe.
Serves 4
2 X 158 g cans White Spirit Bear Canadian Albacore Smoked White Tuna, drained and flaked
2 tablespoons extra virgin olive oil
2 large cloves garlic, minced
2 green onions, finely chopped
1-2 tablespoons finely chopped fresh dill
1-2 tablespoons finely chopped fresh parsley
The grated rind and juice of one lemon
Salt and freshly ground black pepper
400 g cavatappi pasta, or similar spiral pasta
1/2 cup crème fraiche or sour cream
1. Combine the tuna, oil, garlic, green onions, dill, parsley, lemon rind and juice, salt and pepper in a medium dish. Cover and let marinate for 15 minutes.
2. Cook the pasta in plenty of boiling salted water until al dente. Drain. Return the pasta to the pan and gently stir in the fish mixture, along with the crème fraiche or sour cream. Serve immediately.
Recipes by Chef Yvette
Yvette Stachowiak is the author of several cookbooks and is the former chef of The Savoy Hotel in London.
Recipes Courtesy of White Spirit Bear Enterprises Ltd.
back to recipe list
Available from quality food stores, restaurants, and gift shops as
- Frozen Loins * Steaks & Kabobs
- Foil Pouch – ready to eat
- Canned – ready to eat.
Remember always look for the “CHMSF-PLATINUM QA” symbol and License Number - The “Health Check symbol” and the “OCEAN WISE” symbol as an assurance that the tuna you are about to enjoy has been caught sustainability, and is nutritious, safe, healthy, and delicious and meets the Platinum QA Quality Control Criteria of the Canadian Highly Migratory Species Foundation .
|
