Orca Bay Shares It's Recipe For:
Tilapia with Chili Lime Butter
Stir together butter, shallot, zest, lime juice, chilies, and salt in a bowl.
Pat dry the fillets and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden and just cooked through (4 to 5 minutes). Transfer to a plate. Serve each warm fillet with a dollop of chili lime butter. Garnish with cilantro leaf.
StarKist Shares It's Recipe For :
Mediterranean Mini Tuna Cakes with Pesto
Makes 4 servings
4 (2.6-ounce) pouches Tuna Creations Ranch
3 oil packed sun-dried tomatoes, drained and chopped
1/3 cup grated Parmesan cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 tablespoon drained capers
2 large eggs, lightly beaten
1/3 cup panko breadcrumbs
3 tablespoons olive oil
1/4 cup prepared pesto sauce
1. Combine the tuna, sun-dried tomatoes, cheese, onion, parsley, capers and eggs in a bowl. Mix well and divide the mixture into 12 portions. Form each into a 2-inch diameter by 3/4-inch thick cake. Place the breadcrumbs in a bowl and gently dip both side of each tuna cake in them to coat. Transfer cakes to a baking sheet.
2. Heat the oil in a large nonstick skillet over medium. Add the tuna cakes and cook until golden, 3-1/2 minutes. Carefully flip each tuna cake and cook 3-1 1/2 minutes longer. Transfer to a baking sheet covered with paper towel and drain. Transfer to a serving platter and top each with a dollop of pesto.