Tuna Salad

• 12 ounces albacore tuna
• ½ medium red onion (minced)
• 3 ½ tablespoons mayonnaise
• Pinch of pepper
• 2 teaspoons capers (drained)
• ¼ teaspoon chopped fresh dill (dry is fine too)
• 2 Tablespoons roasted sunflower seeds

Mix until all ingredients are well incorporated but tuna remains chunky. Makes 2 - 3 sandwiches or salads
To roast sunflower seeds: 1 cup salt free sunflower seeds mixed with 1 teaspoon low sodium soy sauce (just enough to moisten) With slotted spoon transfer seeds to cookie sheet covered with parchment. bake in a preheated 325ºF oven for about 15-20 minutes or until seeds look dark brown but are not sticky. Let cool.

Easy Crescent Tuna Bake

• 2 cans Pillsbury crescent rolls
• ½ - 1 cup mayo
• 3 cans tuna
• 2 stalks celery (chopped)
• 1 small onion (chopped)
• 6 slices American cheese

Mix Tuna salad using the tuna, onion, celery. Set aside. Press one can of Crescent rolls into bottom of 9"x13" pan. Spread tuna mixture over Crescent rolls. Top with slices of cheese. Roll out second can of Crescent rolls pinching seams together. Lay over top of tuna cheese layers. Bake in 375° F oven for 20 minutes or until top is golden brown.

Steamed Fennel & Salmon

• 1 fennel bulb, sliced thin
• 4 (6-7 oz) portions of fresh salmon
• kosher salt
• black pepper
• lemon juice or dry white wine (to taste)
• several sprigs of fresh fennel fronds chopped
• 2 Tablespoons of butter
• 4 pieces of parchment paper or aluminum foil

Preheat oven to 350ºF
Lay down the square of parchment of foil. Fold in half and open it up. Place several slices of fennel bulb just below the crease dividing them evenly sprinkle with salt.  Place on fillet of the salmon on top of fennel bulb slices. Drizzle with white wine or lemon juice. Sprinkle salmon generously with salt and pepper. sprinkle with fennel fronds. Dot with butter. Starting with the edge of the parchment or foil make a triangle. in the middle of the first triangle make another triangle. Continue around the parchment of foil until it is sealed tightly. Fold the last end under the folded edge of the parchment or foil.

Place on cookie sheet on center rack of oven. Bake for 20 - 25 minutes.

Teriyaki Ginger Mahi-mahi

• 1/2 t Freshly Grated Ginger
• 1 T Soy Sauce
• 1 T Teriyaki Sauce
• 1 T Sendik’s Orange Marmalade 
• 2- 8 oz pieces of Mahi-mahi 
• Black and White sesame seed for garnish

Place grated ginger, soy sauce, teriyaki sauce and orange marmalade into a bowl and whisk well.
Add pieces of Mahi Mahi to mixture and turn to coat each piece. Place into a refrigerator and let marinade for 30 minutes.
After 30 minutes, place fish onto a non stick sheet pan spoon remaining marinade over top and sprinkle the top of each piece with black and white sesame seeds. (I don't go out to especially buy a mixed sesame seed. Toasted, or not, white seeds work just fine)
Place into a preheated oven at 350 degrees for 25-30 minutes or until an internal temperature of 135 degrees F is reached.

Mr. D's Grilled Salmon

• 1 1/2 pounds fresh salmon (cut into 4 – 6 fillets)
• 1/3 cup soy sauce
• 1/3 cup water
• 1/3 cup loose brown sugar
• 1/4 cup olive oil
• Lemon Pepper (Lemon zest & black pepper works also)
• Garlic Powder
• Salt

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a gallon sized zip lock bag, mix together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

**You can also bake this in a 400ºF oven for 25-30 minutes by placing fish and marinade in a sprayed shallow baking dish.

Tuna Braid

1 tube unperforated sheet crescent rolls ** 2 cans tuna in water (drained) 1/2 cup frozen peas and carrots (optional) 1/4 cup diced onion 1/4 cup mayonnaise or Miracle Whip 4 slices American cheese

Heat oven to 375ºF
Combine tuna, veggies, mayonnaise & onion.
Flatten dough into 1 long rectangle on baking sheet (approximately 9" x 13").
Spoon tuna mixture lengthwise down center of dough. Top with cheese slices.
Cut slits 1" apart on each side of rectangle from filling to edge.
To give braided appearance, fold strips of dough across filling, alternating from side to side.
Bake 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

**If using perforated dough place on ungreased baking sheet with long sides overlapping 1/2 inch; press center seam and pinch perforations together to form one large rectangle.