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Gourmet Kid-Friendly Tuna Tomato Melts

BT Calgary | posted Tuesday, Sep 15th, 2015

A quick, easy & healthy protein-rich recipe good for lunch or supper!


Courtesy Sarah Remmer, RD


  • 1 can pole and line chunk light tuna
  • 2 slices whole grain bread (I use sprouted grain)
  • 4 slices fresh tomato (approx. 1 tomato)
  • 1.5 tbsp mayonnaise
  • 1/4 tsp dill, dried
  • 1.5 oz. cheddar cheese, grated or thinly sliced
  • Freshly ground pepper to taste


  1. Preheat oven or toaster oven to a low broil
  2. Open can of tuna, drain water and spoon into a medium size bowl.  Add mayo, dill and pepper.  Using a fork, combine well.
  3. Top both pieces of bread with equal amounts of tuna mixture, top with tomato slices (2 on each) and cheese (evenly distributed between both).
  4. Place open-faced tuna sandwiches on a baking sheet and into the preheated oven for approximately 2 minutes until cheese is melted and slightly golden brown on top (watch carefully so that it doesn’t burn!).
  5. Allow two to three minutes to cool.  Serve with raw veggies and dip or sliced fresh fruit.


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Ned’s Sustainable Tuna Recipe

BT Calgary | posted Wednesday, Sep 3rd, 2014

Delicious OceanWise Tuna Recipe

Delicious OceanWise Tuna Recipe

BBQ Stone Fruits, Green Goddess Dressing



  • 1 loin Wild Albacore Tuna (1 lb) fresh or frozen and thawed (to be confirmed)
  • 3-4 ripe peaches, apricots, plums (halved, stones removed) or pitted cherries
  • 1 cup raw fresh corn


  1. Season the albacore tuna with sea salt and cracked black pepper.
  2. On a very hot pre-heated BBQ, grill the tuna for 30 seconds per side.
  3. Season the stone fruit and grill for 45 seconds to 1 minute until caramelized and charred.

Green Goddess Dressing


  • 3 ripe avocados
  • 2 limes, juice & zest
  • 1 cup fresh garden herbs (chives, parsley)
  • 1/2 cup extra virgin olive oil
  • 1 tsp sea salt


  1. In a bar blender or Vitamix, blend the herbs, avocado, lime juice, zest and olive oil, add sea salt.
  2. To serve, spread the dressing on a plate, add the grilled tuna and BBQ stone fruit to the plate.
  3. Serve with a small green summer salad and some grilled breads.
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