Meatless Monday Challenge

Tuna

As a pescatarian environmental scientist, I am always trying to find ways to add protein that is sustainably sourced to my meals, and luckily there are ways to approach canned tuna in a sustainable way!

The most sustainable way to eat canned tuna is by making sure it is skipjack or yellowfin tuna. Most tuna labeled as “light” is skipjack or yellowfin, as opposed to “white” tuna which is usually albacore. Opt for “light” to reduce your environmental impact.

From nachos to pasta salad, there are so many fun ways to enjoy tuna! Find all our favorite tuna recipes here.

Simmer Down Your Search!

Nachos with Canned Tuna

Easy

Easiest Canned Tuna Nachos

Toasted bread with spicy tuna salad, tomato, and lettuce on a plate.

Easy

5-Ingredient Spicy Tuna Salad with Crushed Red Pepper

Caesar Salad with canned tuna and homemade croutons

Crisp Tuna Caesar Salad with Crunchy Croutons

serving of tuna pesto pasta on a black plate surrounded by lemon and basil

Easy

Canned Tuna Pesto Pasta Salad

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Inspired by Bonefish bang bang shrimp, this crispy

Inspired by Bonefish bang bang shrimp, this crispy, bite-sized bang bang salmon requires just 5 ingredients to bring bold flavor, beautifully balanced between savory, sweet, and spicy.

-¾ cup panko breadcrumbs
-10 ounces skinless salmon
-¼ cup mayonnaise (or Greek Yogurt)
-2 tablespoons Thai Sweet Chili Sauce
-1 tablespoon Sriracha (or more or less to taste)

-Preheat your oven to 400°F.
-Spread the Panko out on a baking sheet and toast on the top rack of the oven for 5-7 minutes until golden brown.
-Meanwhile, prep your salmon. Pat dry your salmon with a paper towel (consider these bamboo paper towels for a more sustainable option!) and slice it into bite-sized cubes, about 1 cubic inch in size.
-Make your bang bang sauce by whisking together the mayonnaise, Thai sweet chili sauce, and sriracha. Separate out ¼ cup of the sauce to use now and save the rest for later.
-To a large mixing bowl, add the prepped salmon and ¼ cup of the homemade bang bang sauce and toss to coat. The sauce will act as a binder for the crust.
-Then, add the toasted Panko to the bowl and toss again to coat the salmon in the breadcrumbs to form a crust.
-Turn your salmon bites out onto your baking sheet and bake for 8-10 minutes until the internal temperature reaches 145°F. Optional: flip the salmon halfway through for the most even crunch.
-Add a little extra bang bang sauce on top just before serving. Enjoy!

Here are my top 5 ways to celebrate Earth Day, as

Here are my top 5 ways to celebrate Earth Day, as someone with her degree in Environmental Health Science:

🌎 Simply, spend some time in nature. Connect to the Earth and all its beauty!
🌎 Grow something! I unfortunately do not have the greenest thumb, but I do find growing my own herbs is super easy! Even if you don’t have outdoor space, you can grow all kinds of herbs in your windowsill.
🌎 Enjoy a meatless meal! The overconsumption of meat leads to overconsumption of land and water, overuse of fossil fuels, and overproduction of animal methane—a large contributor to greenhouse gas emissions. Simply put, reducing your meat and dairy consumption directly improves your individual footprint by reducing demand for these products. If you need inspo, I have tons of meatless recipes on marleysmenu.com and even a whole Meatless Monday challenge!
🌎 Watch an educational doc! (My faves include anything David Attenborough , my octopus teacher, I am Greta, before the flood, blackfish, an inconvenient truth)
🌎 Take action! Do anything from donate to an environmental charity (there are TONS but a few that I support include Rainforest Alliance, earthJustice, conservation International, sierra club foundation), attend a local earth day event, or even just pick up some trash outside. ❤️

Beautifully golden brown with crispy edges and per

Beautifully golden brown with crispy edges and perfectly seasoned, these Roasted Honey Gold Potatoes make the most delicious side dish!
-24 ounces Honey Gold potatoes
-3 tablespoons olive oil
-3 sprigs fresh rosemary
-2 sprigs fresh thyme
-¼ teaspoon salt
-¼ teaspoon black pepper

-Preheat the oven to 425°F. -Chop your potatoes into 4 roughly equal-sized wedges and remove your rosemary and thyme from the stem and dice.  -Spread the potatoes out on a baking sheet and pour olive oil, rosemary, thyme, salt, and pepper on top.  -Use clean hands or a large spoon to toss to ensure each potato wedge is coated in oil and seasonings. -Roast for 30-35 minutes on the top rack, until potatoes are crispy and starting to turn golden brown.  -Top with more fresh rosemary and serve hot.

These Portobello Mushroom Wraps are packed with fl

These Portobello Mushroom Wraps are packed with flavor between the marinated mushrooms and onions, fresh toppings, and two types of cheese.

-1 large portobello mushroom
-¼ large red onion
-1 tablespoon olive oil
-1 tablespoon soy sauce
-1 teaspoon maple syrup
-¼ teaspoon salt
-¼ teaspoon pepper
-1 large wrap of choice
-2 tablespoons herbed cheese (such as boursin—any flavor)
-3 slices provolone cheese
-½ large tomato or other fresh toppings like shredded carrots or peppers
-¼ cup spinach or other greens or sprouts

-Preheat your oven to 425°F and slice your mushrooms and onions and spread them out on a baking sheet.
-Pour olive oil, soy sauce, maple syrup, salt, and pepper over mushrooms and onions and use two spoons or clean hands to toss, ensuring all of the mushrooms and onions are coated in the marinade.
-Roast the mushrooms and onions for 15 minutes. Meanwhile, start to assemble your wrap.
-Spread your boursin cheese over the wrap first. Then, stack the provolone slices, tomato, and spinach (or any other toppings of choice) in the center of your wrap.
-After 15 minutes, remove your mushrooms and onions, but keep your oven on. Stack the roasted mushrooms and onions on top of your other fillings and roll your wrap.
-To roll, rotate your plate so the fillings are horizontal, reaching from one side to the other.
-Then, fold the sides of the wrap over the fillings with two hands.
-Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap.
-Stick the wrap back in the oven for 5 minutes until the cheese is melted and the whole wrap is warm. Alternatively, you can use a panini press to finish off your wrap. Enjoy hot!

These Chewy Chocolate Chip Coffee Cookies take you

These Chewy Chocolate Chip Coffee Cookies take your favorite classic cookie to the next level with espresso powder for a jolt of flavor and caffeine! Just one bowl and less than 30 minutes required!

Ingredients
-½ cup softened unsalted butter (½ cup butter = 1 stick)
-1 cup light brown sugar
-1 tablespoon vanilla extract
-1 large egg
-1 ¾ cup all-purpose flour
-1 tablespoon espresso powder (use Cafe Bustelo for strongest flavor)
-¼ teaspoon table salt
-½ teaspoon baking soda
-1 cup chocolate chips (dark or semi-sweet)

Method
-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
-To a large mixing bowl, add softened butter, brown sugar and vanilla extract. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and use your hand mixer on low to combine.
-Add the flour, espresso powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Add the chocolate chips to your dough and use a rubber spatula to fold to combine.
-Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading.
-Bake for 12-14 minutes on the top rack. It’s okay if they are slightly underdone. Allow them to cool on the baking sheet. Enjoy!

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