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TLT (Trout Lettuce Tomato Sandwich)


INGREDIENTS:

Two slices of sourdough

Butter

Grainy mustard

1/2 Avocado

1/2 can Fishwife trout

A couple slices of an heirloom tomato

Handful of greens

Handful of dill

Fresh lemon juice  

 

RECIPE:

Heat butter in a small pan. Place the sourdough on the pan until the bread is golden and toasty. Spread the mustard and smashed avocado on one side of sourdough. Top with the tomato slices, greens, trout, dill, and fresh lemon juice. Slice the sandwich in half and dig in!

Forbidden Rice Bowl with Smoky Trout


Ingredients:
 
1/4 cup of black/ forbidden rice
1 egg
1 can Fishwife Trout
1 tbsp lime juice
1/2 inch of freshly grated ginger
1 tsp rice vinegar
1 tsp sesame oil
1 tsp tamari
1 tsp trout brine
black sesame seeds
Furikake
Green onions
Fresh mint  
  1. Add the rice and water to a small saucepan and bring to a boil. Simmer on low for about thirty minutes or until the rice is cooked.
     
    In a small pan, fry an egg until the whites are no longer transparent, but the yolk remains runny.
    Spoon the rice into a bowl and top with the egg, trout, green onion, and mint. Drizzle the sauce over the dish and add a generous sprinkle of sesame seeds and furikake.
     
    For the Sauce:
    Whisk together the lime juice, ginger, vinegar, sesame oil, tamari, trout brine, sesame seeds, and furikake.

Spring Pantry Pasta with Smoky Trout


Ingredients:
 
Ingredients:
Cooked Orecchiette Pasta
Handful of steamed asparagus (or any cooked greens)
Fresh Pesto
Fresh basil  
Juice and zest of 1 lemon
Fishwife Trout
 
 

Spring Pantry Pasta with Smoky Trout


Combine cooked orecchiette, pesto, and asparagus in a bowl.

 

Top with smoked trout, lemon juice and zest, and sprinkle with torn basil leaves.

Scarlett’s Tuna Salad


FOR THE PICKLED ONIONS:

 

  • ½ cup rice-wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 red onion, peeled, halved and thinly sliced
  •  

FOR THE SALAD:

5 to 7 ounces olive-oil-packed tuna (2 cans of Fishwife Albacore Tuna)

  • 3 Persian cucumbers, sliced about 1/4-inch thick
  • 2 spring onions, thinly sliced
  • 2 limes, juiced, about 1/4 cup
  • 5 to 7 ounces olive-oil-packed tuna
  • 1 avocado, peeled and cubed
  • ½ teaspoon or more finishing salt
  •  Freshly ground black pepper, to taste
  •  Handful basil leaves, washed and torn
  •  Handful cilantro sprigs, washed and torn
  •  Handful fresh mint leaves, washed and torn
  • 3 tablespoons extra-virgin olive oil
  •  
  1. In a clean glass jar, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to a boil, and add the onions. Let them sit in the hot water, then drain and transfer onions to your vinegar mixture. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
  2.  
  3. In a large mixing bowl, dress cucumber and spring onions with the remaining salt and lime juice. It should be fairly wet. Pour into a deep serving plate, along with any extra liquid at the bottom of the bowl.
  4.  
  5. Use your hands to break tuna into bite-size pieces, directly into the empty mixing bowl. Add avocado, pickled onion to taste, and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with salt and pepper. Cover with torn herbs, and generously drizzle with olive oil. Serve and enjoy!

Avocado Tuna Salad


Ingredients:
 
1 can tuna 
Squeeze of lemon juice
Fresh dill to taste
Fresh basil to taste
Grainy mustard to taste
Balsamic vinegar to taste
Half an avocado 
Drizzle of olive oil
Slice of sourdough bread
 
Mix ingredients together, spread atop a toasted piece of bread, and enjoy!
 
 

Italian-Style Tuna Sandwich


FOR THE SALSA VERDE:

 

  • 1 cup Italian parsley leaves, washed and dried
  • ½ cup extra-virgin olive oil, plus more as needed
  • 2 garlic cloves, minced
  • ¼ cup roughly chopped green olives, such as Castelvetrano
  • 3 or 4 anchovy fillets, chopped
  • 1 tablespoon chopped capers
  •  Zest of 1 lemon
  •  Pinch of crushed red pepper
  •  Salt and pepper

FOR THE SANDWICH:

 

  • 1 baguette or 4 ciabatta rolls
  •  Handful of lettuce leaves, arugula or watercress
  • 8 ounces best quality oil packed tuna, drained, in large chunks (2-3 cans Fishwife Albacore Tuna)
  • 4 hard-boiled eggs
  •  Salt and pepper
  • 1 serrano chile, thinly sliced, optional
  • Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt and freshly ground black pepper to taste. Thin with more oil as desired.
  •  
  • Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife.
  •  
  • Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Salmon and Smashed
Avocado Bagel


Ingredients:

 

  • 1 toasted bagel of your choice
  • 1 ripe avocado
  • 2 tbsp fresh lemon juice and zest
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • ½ can of salmon
  • 2 tbsp Micro greens or sliced cucumbers

 

Slice and toast your bagel.

 

In a small bowl, mix the avocado with lemon juice and zest, paprika, salt, and pepper, until combined.

 

Smash the avocado mixture on the toasted bagel. Top with smoked salmon. Sprinkle microgreens or thinly sliced cucumbers.

Harvest Grain Bowl with Smoked Salmon


Ingredients:

 

  • 1/3 cup semi-pearled farro or your choice of grain
  • Half roasted sweet potato
  • Roasted brussel sprouts
  • Half can of smoked salmon (save the brine!)
  • 2 tbsp Pickled beets or any other pickled veggie
  • Half avocado
  • ¼ cup unseasoned rice vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Tamari
  • 2 tbsp lime juice
  • ½ tbsp orange zest
  • ½ tbsp of finely grated ginger
  • 2 tbsp of Cilantro
  • 2 tbsp of Mint
  • Sesame seeds

 

Pour farro into a pot of boiling, salted water. Reduce heat, and simmer for 25-30 minutes, until tender.

 

Meanwhile, prepare the sauce. In a small bowl, mix the salmon brine, rice vinegar, sesame oil, tamari, and lime juice. Add the orange zest, ginger, herbs, and sesame seeds.

 

Assemble the bowl: top the farro with salmon, roasted brussel sprouts, sweet potato, pickled vegg, and avocado.

 

Drizzle the sauce over the bowl, and sprinkle black and/or white sesame seeds. Top with any leftover herbs.

Tuna Melt


Ingredients:

  • Tuna salad (See recipe below)
  • 1 avocado
  • 1 tsp Paprika
  • 2 tbsp fresh lemon juice
  • Pinch of salt and pepper
  • 1 slice of bread like sourdough, rye, or whole wheat
  • 1 ½ slices of sharp cheddar cheese  

 

Preheat oven to 350.

 

In a small bowl, mix the avocado with paprika, lemon juice, salt and pepper.

 

Spread the avocado onto a thick slice of bread. Top with tuna salad and cheese. Set the toast on a small baking sheet and place in the oven until the cheese melts, about 3-5 minutes.

Tuna Salad


 

Ingredients:

  • 2 can Fishwife tuna
  • 2 tbsp balsamic vinegar
  • 2 tbsp of fresh lemon juice
  • 1 tbsp of grainy mustard
  • 1 tbsp of relish
  • 1 celery stock, chopped
  • 1 tbsp of fresh mint
  • 1 tbsp of fresh basil

 

Combine all ingredients in a small bowl using a fork. Spread on top of a toasted bagel, cracker, or enjoy with a juicy tomato slice.

Salad Nicoise


Ingredients:

  • 1 egg  
  • 2 cups mixed greens like baby kale, spinach, and arugula
  • 2 tbsp Mint
  • 2 tbsp Dill
  • 2 tbsp Basil
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp balsamic vinegar
  • 1 generous scoop of tuna salad
  • Handful of roasted new potatoes
  • Handful of cherry tomatoes sliced in half
  • 1 tbsp of pickled onion
  • Salt and pepper to taste

 

 

Bring a small saucepan of water to a boil. Add the egg and cook for 8 minutes, until jammy. Run the egg under cold water for about one minute before peeling. Slice the egg in half or into quarters.  

 

Place the greens and herbs in a medium sized bowl. Add the oil, lime juice, vinegar, salt and pepper, and massage the greens until they are vibrant and tender.

 

Top the greens with tuna salad, roasted potatoes, egg, tomatoes, and pickled onion. Give a good grind of pepper before eating.