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Here is the 3rd video in a series of videos featuring Chef Scott and Mardy Fish for Bumble Bee. As I mentioned last month, I’ve teamed up with Bumble Bee and I am part of their Bee Squad for 2012. I will share with you many things through out the year from Bumble Bee including these great webisodes which included fantastic, easy recipes!

This video features a Burrito and Salad that look so yummy and all the ingredients are pretty affordable, which is always a plus for me.

Here is the recipe for the Lemon Pepper Burrito …



Lemon Pepper Burrito

1 can (5 oz) Bumble Bee Sensations® Seasoned Tuna Medley Bowl, Lemon & Cracked Pepper
Vegetable oil
1/4 cup mixture of bell peppers and onions
Spinach and/or multigrain round burrito sized tortillas
1/4 cup canned black beans
1/4 cup Cheddar/Jack cheese medley
1 tablespoon diced tomatoes
1 tablespoon cilantro

Heat 1 tablespoon vegetable oil in pan. Sauté sliced peppers and onions in heated oil and set aside. Lay out tortilla on a flat surface and layer with tuna and desired ingredients.

To roll, fold in both sides and roll away from you to form a burrito. Heat a nonstick sauté pan on a medium flame. Add a drizzle of vegetable oil in the pan and place burrito in. Toast burrito to desired crispness and enjoy!


Here is the recipe for the Italian Tuna….


Italian Tuna Salad

1 can (5oz.) Bumble Bee® Prime Fillet® Tonno in Olive Oil Solid Light Tuna, do not drain
3 tablespoons canned garbanzo beans, drained and rinsed
3 tablespoons canned white beans, drained and rinsed
¼ cup cooked cut fresh green beans
6 cherry tomatoes, halved
Salt and pepper, to taste
2 tablespoons white balsamic vinaigrette (recipe below)
2 cups mixed salad greens
1 tablespoon fresh basil leaves

Balsamic Vinaigrette:
1 tablespoon white balsamic vinegar (or vinegar of choice)
3 tablespoons olive oil
Juice of half a lemon (about 2 tablespoons)
Salt and pepper, to taste

Prepare Balsamic vinaigrette recipe: In a small bowl, combine vinegar, olive oil, lemon juice, salt and pepper. Set aside. (Stir vinaigrette mixture later before pouring.) In a medium bowl, combine garbanzo beans, white beans, green beans, tomatoes, salt, pepper and half of the vinaigrette, stir gently. In a separate bowl, toss salad greens with the remainder of the vinaigrette. Place tossed salad greens on a platter and top with bean mixture. Add the Tonno in olive oil tuna on top of salad and bean mixture. Garnish with fresh basil leaves.



I can’t wait to try them both and I have a feeling the salad will become one of my favorites!