Tuna Chaffle Sandwich

 I am forced to change my eating habits.  After my life long love affair with sugar, I am looking for some low carb satisfying meals.  I have recently discovered chaffles, which are described as a cheese, egg waffle.  This recipe is truly low carb and satisfying- it makes three nice sandwiches for my family.  I am still researching and experimenting.  My goal is to find a recipe that does not need dairy. 

chaffle tuna

The recipe to make chaffles here made delicious bread and it was low carb.

  • 1 egg
  • 3/4  cup almond flour
  • 1/2 T baking powder
  • 1/8 t salt
  • 2 T melted butter
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup sour cream

Mix ingredients together and put batter into mini waffle iron and make a batch of chaffles.

Tuna Sandwich:  Take two chaffles and put together to make your  St. Jude tuna salad sandwich.  Pick any favorite St. Jude tuna flavor:  mix with a little olive oil and pepper.  Add red peppers, pepporcini, red onion, tomatoes and any other favorite toppings.

mini chaffle makers cost around 9.99

chafflechaffle mini

Posted in Cooking with tuna, Farmer's market, Farmers market, fishing, Good Food Award, health, Paleo, salad, Sandwich, Seasonal, St. Jude, Sustainability, Uncategorized, Whole 30 | Tagged , , , | 2 Comments

Salad Nicoise by Daniela of Calm Eats

Salad Nicoise may just be the most perfect salad ever invented! It’s protein rich, flavorful and packed with vegetables. A healthy lunch or dinner any time of year!

salad nicoise
salad nicoise
canned tuna
potatoes and green beans
salad nicoise

salad nicoise

  • prep time: 10 minutes
  • cooking time: 20 minutes
  • makes: 2 servings


  • medium pan
  • small mixing bowl
  • large mixing bowl
  • large serving plate


For the salad

For dressing:


In medium pot, bring 4 cups of water to boil. Slowly add eggs and cook for 7 minutes (set a timer). Carefully remove eggs and drop in large bowl of ice water for 1 minutes. Remove and set aside.

Add potatoes and beans to boiling water. Set timer for 4 minutes. Remove beans and add to ice water. Set timer for another 7 minutes for the potatoes. Remove potatoes and add to ice water as well.

Meanwhile whisk all ingredients under dressing.

To plate. Peel eggs and cut in half, remove tuna from can and break up with your hand arranging it on plate. Arrange all other ingredients on plate and drizzle with dressing.

Sprinkle with extra salt and plenty of freshly ground black pepper.

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St. Jude Tuna Revitalizes a Lunch Staple by Seattle Met


There’s probably no lunch I eat more frequently than canned fish. Yet a while back, tuna fell out of my rotation. So many cans disappointed: I’d try to drain the already pulverized meat and instead get a cat food ooze that even ample mayo couldn’t save.

St. Jude Tuna, though, emerges from the can as a single steak, which, especially glossed with oil, actually verges on comely (never tinned fish’s allure). The family-owned, local fishing company has nabbed back-to-back Good Food Awards for its troll-caught albacore: Mediterranean (packed in Spanish olive oil) won last year, the jalapeño version this year. The cans, available at certain farmers markets and grocers like DeLaurenti and QFC, run $7 to $15 for 6.5 ounces. St. Jude’s fares fine as tuna salad, but the fish is both fattier and meatier than most canned albacore, so it’s better served flaked in a green salad or, especially with the gently spicy jalapeño flavor, over avocado toast—where it managed, for a few of my lunches, to displace sardines. tunatuna.com


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St. Jude Tuna Wins Good Food Awards

Jalapeno Canned Albacore wins Good Food Award!!

0407 TasteFoodAwardsBy


By Seattle Met

Every year our local-loving, artisan-aficionado state bags more than a few accolades at the Good Food Awards. The San Francisco–born national competition, which whittled down its long list of finalists and announced winners last weekend, celebrates independent food producers—you know, the people making such farmers market fare as shiro plum with mint spoon preserves and locally canned Aussie-style tomato relish. (Yes, those are actual 2019 Washington winners.)

But this year the Evergreen State took home a whopping 19 awards (up from last year which saw 16 wins) across 10 categories. But hey, we’re just glad pickled heirloom blueberries got some national recognition. You can scope out the full list of winners online, and Washington honorees of 2019 below.


Robust Porter
Reuben’s Brews, Seattle

Pike IPA
Pike Brewing Company, Seattle


Kingston Black Cider
Dragon’s Head Cider, Vashon

Golden Russet
Finnriver Farm and Cidery, Chimacum

Heirloom Series McIntosh
Liberty Ciderworks, Spokane


Ethiopia Limu Organic
Caffe Ladro, Seattle


Raspberry Sauce
Fran’s Chocolates, Seattle


Lemon Lavender Shrub
Girl Meets Dirt, Eastsound

Cold Pressed Organic Blueberry Juice
Bow Hill Blueberries, Bow


Tuna with Jalapeno
St. Jude Tuna, Bellevue


Olympic Mountain Wildflower
Sequim Bee Farm, Port Angeles

Wildflower Spun Honey
Sequim Bee Farm, Port Angeles


My Thai Vinaigrette
River Wave Foods, Battle Ground

Uncle Winston’s Tomato Relish
Seattle Canning Company, Vashon


Local Kraut-chi
Blue Bus Cultured Foods, White Salmon

Pickled Heirloom Blueberries
Bow Hill Blueberries, Bow

Local Spicy Garlic Sauerkraut
OlyKraut, Olympia


Shiro Plum with Mint Spoon Preserves
Girl Meets Dirt, Eastsound

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In this Article

Fran’s Chocolates

Gourmet Specialty Foods Multiple Locations

Pike Pub and Brewing Co.

Brewery, Editors Pick, Happy Hour, Pub, Recommended Beer Selection 1415 First Ave

Drink Be sure to try the Old Bawdy, a barley wine (the U.K. term for beer with exceptionally high alcohol content) that will knock you right off your bar sto…

Reuben’s Brews

Brewery, Editors Pick 5010 14th Ave NW

Brit-born brewer Adam Robbings quickly built one of the most respected beer operations in town. His ardent followers can congregate in Reuben’s new, larger t…

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After an initial patch of rough seas, Fishing Vessel St. Jude is reeling in prized albacore, and accolades

ST. JUDE is the patron saint of lost causes. It wasn’t the name Joyce and Joe Malley would have chosen for the spanking-new 95-foot fishing vessel they bought in Port Arthur, Texas, in 1990, but it’s considered bad luck to change a boat’s name. In retrospect, a little heavenly protection might have helped. Buying the St. Jude took all they had, and then some.

The story turned out well in the end for this seagoing couple. Fishing Vessel St. Jude’s albacore tuna loins are on the menu at Seattle restaurants like Tilth, Terra Plata, Matt’s in the Market and Queen City. “In order to make a really good dish, you have to source ingredients that have great flavor,” says chef Maria Hines of Tilth. “I’ve always been a huge fan of Joe’s tuna because he puts so much care and attention into his product. He searches out schools of tuna that have a very high fat content, which is why his tuna is always so melt-in-your-mouth delicious. He also bleeds the fish quickly, so they have a super-clean flavor.”

Many area grocery stores stock St. Jude’s canned albacore (about $9 per 6-ounce can). Recent back-to-back “Good Food Awards” for their Mediterranean tuna packed in Spanish olive oil and their organic jalapeno-spiked tuna (one of several flavored versions) attest to the product’s excellence. The “Tarantella” line uses only luxurious tuna belly. Forget chicken of the sea: St. Jude’s Tarantella packed in Regalis White Truffle Oil (the rare truffle oil not made with synthetic flavoring) is the ocean’s answer to Wagyu. At $8.50 for a 3.5-ounce can, it’s an affordable splurge.

A lot of environmental concerns swirl around tuna. The Malleys care about sustainability. Their tuna is troll-caught, using lures dragged on the surface to selectively catch young, fatty albacore one-by-one. About 5 percent of albacore are troll-caught, according to Joe. Trolling selects for young albacore, 3 to 5 years old, averaging about 15 pounds. “They feed low in the food chain: anchovies, squid and krill. The result is low mercury levels, making them much healthier to consume. It is a much-targeted type of fishing. Bycatch is virtually nil. Any bycatch only makes it as far as our barbecue,” he says.

Joe became a commercial fisherman in 1978, trolling for salmon aboard the 38-foot Tania Dee. Back in those days, the Seattle schooner fleet had its own informal arrangement, he says: “They all agreed the fish could only take so much pressure, so they would all fish for seven days, then take 10 days in town, then fish for seven days. The community of fishermen were really a community bound by realms of the ocean rather than politics.”

Then the federal government instituted quotas. “In a spectacular year, we might have caught 500,000 king salmon. To be reduced to a third of that level and never see another good year again hurt,” says Joe. “Fishermen live for the good years. That’s when you pay your mortgage off, or maybe talk about going to Thailand for a vacation.”


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smoked spicy tuna sushi bowl By Daniella Modesto @calmeats

sushi bowl (19 of 33).jpg

sushi bowl (15 of 33).jpg


Sushi in my book is edible art. While I think all cooking is an art form in itself, there’s something remarkable about sushi. The way it is prepared, served and meant to be enjoyed slowly is ceremonious. It’s the kind of food that instantly puts me in a good mood. While the term sushi is ambiguous and somewhat loosely used, for me it encompasses a certain flavor and taste and I take liberties with it.

When the lovely owner of St. Jude Tuna reached out to me about working together again, I was delighted. I don’t believe in product pushing and I’m not interested in just throwing anything at my readers and hoping it sticks. But truthfully when I believe in something, I get pretty excited about it and want to shout it from the roof top or my blog page in this case.

This time the request was for me to create something with their smoked tuna. Wait a minute, what? I’ve had smoked salmon before but honestly never got my hands on canned smoked tuna so this was a new venture. I could sit here and tell you that just simply eating it out of the can would be pretty damn delicious but I wanted to give you something a little more creative.

Recipe testing was adventurous and messy and while I had a vision of what I wanted to make, I had to fine tune it along the way. Before the package even arrived, I was set on some form of spicy tuna sushi roll. The combination of creamy salty, spicy and smokey flavors sounded pretty great.

The caveat with this recipe was that it had to be paleo and Whole 30, which of course works for me. But while paleo is sometimes flexible with rice, Whole 30 is not and grains are strictly off the table. And traditional sushi is well, made with rice. But fear not as in comes cauliflower rice to the rescue. Also, if you’re not whole 30, feel free to use regular sriracha but if you’re strict, you can find Wildbrine sugar free sriracha.

I played around with making a sushi roll with the spicy tuna but frankly I wanted more. My vision was a pile of vegetables and lots of flavor so I decided to scrap the roll and just go with the bowl. This would give me the liberty to create exactly what I envisioned. A tuna sushi bowl makes for a perfect lunch or dinner.


sushi bowl (11 of 33).jpg
sushi bowl (25 of 33).jpg

This recipe and photo collection is by Daniella Modesto @calmeats.  Beautiful!!!

smoked spicy tuna sushi bowl

  • prep time: 15 minutes
  • cooking time: none
  • yields: 2 servings


For rice

  • 1 cup cooked cauliflower rice
  • 1/8 tsp sesame oil
  • 1/2 tsp coconut aminos
  • 1/4 tsp toasted sesame seeds

For smoked spicy tuna: 

For vegetables

  • 1/2 sliced avocado
  • 1/4 peeled cucumber cut into slivers
  • 1/2 carrot cut into slivers
  • 3-4 sliced radishes
  • 1/4 red bell pepper sliced
  • optional: pickled ginger
  • optional: sprouts of your choice
  • optional: toasted sesame seeds
  • optional: scallions for garnish

For speedy spicy mayo: 

  • 4.5 tsp mayo
  • 1 tsp sriracha
  • 1/2 tsp coconut aminos


  • small mixing bowl
  • medium mixing bowl


For rice: If you’re not whole 30 or paleo, feel free to use regular rice. But otherwise, combine all ingredients under rice and set aside.

For spicy mayo: Combine all ingredients under spicy mayo in a small bowl and set aside.

For smoked spicy tuna: In medium mixing bowl break up the tuna with a fork until flaky. Add the rest of ingredients and mix well.

To assemble: Layer the rice on the bottom of the serving bowl. Add tuna and vegetables in any fashion you wish and drizzle with spicy mayo and top with toasted sesame seeds.

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Tuna Cakes with Blackberry and Peach Salsa By Calm Eats

Joe and I have been so fortunate to meet Daniela Modesto with Calm Eats.  She has created a beautiful recipe for our Good Food Award winning Mediterranean canned albacore.  This recipe is Whole 30 and Paleo .

Calm Eats St. Jude  tuna cakes with blackberry and peach salsa.

tuna+cakes+2+(11+of+11)Picture photographed  by Daniela Modesto  Calm Eats



For tuna cakes

For blackberry peach salsa

  • 1 peeled organic peach (look for somewhat firm) chopped
  • 6 oz blackberries (one container) cut into 2 or 4 pieces
  • 1 tbsp very finely chopped red onion
  • 1 tsp lemon juice
  • 1 organic red bell pepper chopped
  • 1 tbsp cilantro, finely chopped
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil


  • large cast iron frying pan
  • large mixing bowl
  • medium mixning bowl
  • whisk


In medium bowl, add lemon juice, 2 tbsp extra virgin olive oil, salt and pepper and whisk well until the dressing is thick. Add peach pieces, pepper, onion and cilantro and stir well. Last, add the blackberries but gently toss them around. They will discolor the peaches a bit but don’t stress, it’s supposed to happen. Once all the ingredients are mixed well, cover the bowl and set aside.

Combine all ingredients under tuna cakes in large bowl and form into 6 patties. Preheat frying pan over medium high heat. Add olive oil to pan and slowly add tuna cakes in one layer.

Cook tuna cakes for 3-4 minutes per side until golden.

Once tuna cakes are done, you can let them rest of a paper towel lined plate for a minute then serve with blackberry peach salsa.


Posted in Cooking with tuna, fishing, Good Food Award, health, ocean, Paleo, Seasonal, St. Jude, Sustainability, tuna news, Uncategorized, Whole 30 | Leave a comment

Tips For Buying Canned Tuna

Seafood Watch evaluated canned tuna on quality and sustainability, and St. Jude Tuna (Bellevue, WA) topped the list for “beat choice”: 

Read more about St. Jude Tuna and its fishing method          St. Jude Tuna

Tuna is the third most popular seafood in the U.S., behind only shrimp and salmon. Most of what we eat being the canned variety. Since all of those cans begin to blur together in store aisles, we’re highlighting a few names and places to make it easier for you to pick an ocean-healthy option off of the shelf.

41gUAVXT+5L.jpgLook for these Seafood Watch PartnersSt. Jude is rated top with buying canned tuna

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Salad Nicoise

Salad Nicoise by Food Network  Salad Nicoise Recipe


Spring is coming. Eat some lean protein:
St. Jude Tuna is packed in its own juices or the olive oil pack.
St. Jude Tuna offers a 3.5 oz pop top can http://www.tunatuna.com
that contains 210 calories, 24.5 grams of protein 12.25 grams of healthy fat. Available without salt!!

St. Jude Tuna trolls for their albacore. 
Common Albacore vs. Troll-Caught Albacore Common canned albacore or “white meat” tuna, the kind found on supermarket shelves, comes from tropical Pacific waters. During processing, nearly all the fat is lost. Common canned albacore is almost fat-free, but has very little omega-3 fatty acids. In contrast, Pacific troll-caught albacore, ST. Jude Albacore are younger fish from colder, northern waters. Troll-caught albacore are handled to retain their fat with all its healthful omega-3s. That’s why troll-caught albacore tastes juicy and rich and has all the health benefits of these special omega-3 fatty acids.

Common Albacore vs. Troll-Caught Albacore Common canned albacore or “white meat” tuna, the kind found on supermarket shelves, comes from tropical Pacific waters. During processing, nearly all the fat is lost. Common canned albacore is almost fat-free, but has very little omega-3 fatty acids. In contrast, Pacific troll-caught albacore are younger fish from colder, northern waters. Troll-caught albacore are handled to retain their fat with all its healthful omega-3s. That’s why troll-caught albacore tastes juicy and rich and has all  of the health benefits of these special omega-3 fatty acids.salad nicoise st jude.jpg

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Most Canned Albacore in Grocery Store in Longline Caught

It is mystifying how Industrial tuna can present itself as sustainable.  Big industry tuna companies are creating new labels and logos and paying big dollars to be a major player in the sustainable canned albacore market.  Longlining has been a serious threat to the oceans because of the bycatch.

Longlining Quote by WWF


According to the United Nations, longline fishing has one of the highest bycatch rates of any gear used to fish for tuna. The average bycatch rate is more than a quarter (28%) of the total catch. In the Pacific Ocean, for instance, millions of baited hooks are set each year on longlines in order to catch tuna and other fish that swim deeper like swordfish and mahi mahi. However, sharks, marine turtles, billfish, seabirds, dolphins, juvenile fish and other fish species also get hooked. The bycatch problem is perhaps most sensitive for marine turtles, especially the critically endangered Pacific leatherback turtles.

albacore lines

This is a picture of trolling for albacore.

This is how the St. Jude catches its albacore.

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