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I want to introduce you to Ocean Naturals Wild Premium Tuna, a new brand of tuna you’ll find on the shelves at Walmart. I made my fresh Sunshine Tuna Salad recipe with it and I’ve definitely found my new favorite brand of tuna.

Not only does Ocean Naturals Tuna taste better, but it’s responsibly caught. I know the first thing that comes to my mind is “dolphin-safe” – but Ocean Naturals goes beyond that to limit their impact on the ecosystem. I want you to look for a can the next time you’re at Walmart – they are easy to spot on the shelf because they are the only brand that has a box-shaped wrapper on the can. Ocean Naturals encourages you to learn where your tuna came from (yes, the tuna that’s in your can) by entering the code on the can. This is the coolest feature I’ve ever seen on product packaging – I’m looking at a map showing where my tuna came from and I know the name of the boat and the captain of that boat. Try it yourself!

Taste the tuna straight out of the can. I don’t usually eat tuna straight out of the can – but I tried Ocean Naturals tuna on my salad “as is” (no additions or cooking) and I was surprised that I loved it. I could definitely taste a difference from other tuna, and I didn’t feel the need to “cover-up” the tuna flavor with anything. This is good tuna! And it’s really good for your health!

I know that tuna is a healthy food – but I didn’t realize just how many health benefits there are. I made a list of my four favorite health benefits, but there are many more. Tuna is good for your heart because it has Omega 3 fatty acids which have amazing anti-inflammatory benefits. Tuna is high in protein. You’ll find important antioxidants in tuna like selenium, vitamin C, manganese, and zine. Tuna is also a good source of several types of B vitamins. We should all eat more tuna as part of investing in our health! And it’s convenient to keep tuna stocked in your pantry. Now I’ll show you how to make my Sunshine Tuna Salad.

My Sunshine Tuna Salad recipe is my way of bringing some sunshine into my day while boosting my heart health and immune system. I love creating salads with warm tuna on top of the lettuce. I do this by mixing one egg and dried dill with my tuna and then lightly frying it in olive oil. I already told you that tuna has vitamin C in it, but this salad takes the vitamin C up a notch by adding mandarin oranges to the salad and orange juice to the salad dressing. Here’s my recipe to print or to pin – I hope you love the fresh taste as much as I do!

5.0 from 4 reviews

Healthy Lunch: Sunshine Tuna Salad with #OceanNaturals #cbias #shop

 

Author:

Heather Hernandez of Freebies4Mom.com

Serves: 2

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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Enjoy the health benefits of tuna in this fresh salad.

Ingredients

• TUNA
• 1 can Ocean Naturals skipjack chunk light tuna (6 oz, drained)
• 1 teaspoon dried dill
• 1 Tablespoon olive oil
• 1 egg
• SALAD
• 2 handfuls of your favorite lettuce (I like spinach & baby spring mix)
• 1 can mandarin oranges (11 oz.)
• ¼ cup sunflower seeds
• DRESSING
• ½ cup olive oil
• ½ cup white vinegar
• 1 teaspoon dried parsley
• 1 Tablespoon orange juice

Instructions

1. Prepare the salad dressing first by mixing olive oil, white vinegar, dried parsley, and orange juice then refrigerate until salad is ready to be dressed.
2. Select a large salad bowl and place your lettuce inside.
3. Place a saute pan over Medium heat with 1 Tablespoon of olive oil in it.
4. While olive oil is heating up, use a fork to mix the tuna with the egg and dried dill.
5. When the olive oil is hot, press the tuna mixture into the pan into a thin layer and cook for 5 minutes.
6. Carefully flip the tuna to the other side and cook for another 5 minutes. The tuna may crumble while flipping, but that's ok as long as the egg in the tuna is thoroughly cooked.
7. Remove the tuna from the heat, and place on top of your lettuce.
8. Add the mandarin oranges, salad dressing and sprinkle with sunflower seeds.

3.2.2124

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This post is sponsored by Collective Bias®. My opinions are my own and they are not edited by Collective Bias®. Please visit my Disclosure Policy.

Recipe originally published November 1, 2013.

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