I’ve mentioned a few times that I am part of the Bumble Bee Bee Squad and as part of that program I receive tips and videos that I can share with you all. The most recent BeeWell for life webisode, which is part of a year long series of them featuring Chef Scott Liebfried and Mardy Fish,was just released and I wanted to share it with you.
The message of this one is picking some better choices for when you sit down to watch the games on Game Day. Even though it seems easy to grab a bag of chips and some pre-made dip, you may have ingredients in your house for some yummy alternatives like the ones he shows us in the video.
Check it out and look below for the recipes that Chef Scott makes in the video.
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Salmon Pita Sandwich
1 can (5 oz) Bumble Bee® Prime Fillet® Atlantic Salmon, Skinless and Boneless, drained
1 hard-boiled egg, chopped (he notes eggs but it only says 1. Please adjust to correct.)
2 tbsp Greek yogurt or light sour cream
2 whole wheat pitas 4 slices cucumber
¼ cup mixed salad greens
Salt and pepper, to season
*Makes two Salmon Pita Sandwiches
Most of the items should be found in a average house hold. Warming the pita will make it easier to work with.
Directions
Hard boil the egg by placing in a medium pot and adding enough water to cover the egg. Bring to a boil and reduce to a simmer for 8 to 12 minutes. To cool the egg down more quickly, drain the hot water, add cold water and ice cubes. Peel the egg immediately. Set aside.
In a large bowl, combine the drained salmon with the yogurt or light sour cream, season with salt and pepper. Rough chop hard-boiled egg and add to the salmon mixture. Gently slice the top of the pitas and open Line the pitas evenly with the sliced cucumbers and mixed greens. Add the salmon salad evenly to both pitas.
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Tomato And Tuna Salad
1 can (5 oz) Bumble Bee® Prime Fillet® Tonno in Olive Oil
2 medium summer tomatoes or heirloom tomatoes, cubed
Few Thin Slices of Red or Sweet Onion
3 basil leaves, torn
¼ avocado, sliced
Dressing
Balsamic Vinegar to taste
Virgin Olive Oil to taste (optional)
Salt and pepper, to season
Directions
Arrange the tomatoes on the bottom of a serving dish. Lightly drain the Tonno, but keep some of the natural oil on the tuna, arrange on top of the tomatoes. Place thin-sliced onions on top. Lightly tear the basil leaves and scatter. Dress with a small amount of balsamic vinegar and virgin olive oil. Lightly season with salt and cracked pepper.
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