Here are a couple of recipes that may be a way for you to incorporate tuna into your diet to help receive the omega 3 fatty acids without taking pills.

Creole Olive Salad:

6-12 slices smoked Canadian Albacore tuna (or substitute Canadian Albacore Canned Tuna). 

1 cup brine-cured black olives, sliced

1 cup pimento-stuffed olives, sliced

½ cup pepperoncini or banana peppers, chopped

1 cup chopped tomatoes

¼ cup capers

¼ cup chopped roasted red peppers

2 Tbsp finely chopped celery

2 Tbsp minced shallots or red onions

2 Tbsp minced fresh flat-leaf parsley

2 Tbsp minced garlic

½ cup extra-virgin olive oil

¼ cup wine vinegar

1 Tsp olive brine

1 ½ tsp freshly ground black pepper

6 small sourdough “dinner rolls” 

3 Tbsp garlic herbed cream cheese   

Shredded Romaine lettuce, as needed

1. Combine and mix all Creole Olive Salad ingredients. Cover and refrigerate until ready to use. Yields about 2-1/2 cups.

2. To Serve: Slightly toast rolls and cut each in half. Spread ½ Tbsp (7.5 ml) of garlic herb cream cheese on the bottom half of each roll and pile on some shredded lettuce, then 2-4 slices of smoked Canadian Albacore Tuan, each about ¼ inch (0.5 cm) thick. Top the other half with a heaping tablespoon of the Creole Olive Salad. Assemble the sandwiches, place on a platter and serve.

Provided by CHRIS ALBANO, Consulting Chef to Seven Restaurant, Whistler, BC, Canada



1 bottle red wine (Sangiovese or Chianti)

1 baking potato, preferable large and long, peeled

6 oz Canadian Albacore Tuna loin, block cut

2 Tsp melted butter

1 Tbsp + 1 Tsp oil

1 cup chopped mushrooms

1/4 onion, minced

1 Tsp white wine

2 Tbsp cream

2 Tbsp chilled butter, cubed  

chopped chives for garnish

1. Bring red wine to boil in a saucepan, Reduce heat and vigorously simmer until volume is reduced to about ½ cup (125 ml).

2. With a sharp knife, slice potato length-wise as thinly as possible Choose 3 to 4 of the largest slices. Rinse and dry.

3. On a clean cutting board, lay down potato slices – side by side and slightly overlapping – to equal the length of the tuna. Season tuna with salt and pepper and place across slices. Wrap potato slices around fish and transfer to place, seam side down. Pour melted butter evenly over fish; refrigerate until butter solidifies.

4. Meanwhile, sauté mushrooms and onion in 1 tsp/5ml oil over medium-high heat, until lightly caramelized. Add white wine and cook until almost dry. Add cream and reduce by half. Season with salt and pepper. Remove from heart, stir in butter and keep warm.

5. Heat skillet over medium high head. Add remaining oil, heat, then sear fish, seam side down first, until crispy golden on all sides.

6. To serve: place mushroom in center of warm plate and top with slices of fish’ spoon red wine sauce around, garnish and serve.

Provided by ADAM HEGSTED, Executive Chef of Brix Restaurant, Coeur D’Alene, Idaho, USA

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