Easy & Healthy Seafood Recipes

By SMW Staff

We all know seafood is good to eat, but not always easy to cook.  Well, here are two easy, delicious and healthy seafood recipes in to try.  In the meantime, win a sample pack of tuna, salmon and sardines from Wild Planet Foods!

Wild Planet Mediterranean Tuna SaladWild Planet Mediterranean Tuna Salad

Makes about 4 servings


  • 2 cans (5 oz each) Wild Planet Wild Albacore Tuna, undrained
  • 1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
  • 1 can (15.5 oz) chick peas, rinsed and drained
  • 1/2 cup chopped red bell pepper
  • 1/4 cup pitted Kalamata or other olives, coarsely chopped
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shredded carrots
  • 2 Tbsp chopped fresh basil or oregano, or 1 tsp dried
  • 3 Tbsp capers, drained
  • Juice of one lemon
  • 4 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • Sea salt and freshly ground pepper, to taste


  1. Place Wild Planet Wild Albacore Tuna and juices from the cans into a large bowl.
  2. Flake with a fork to separate tuna into bite size pieces.
  3. Add artichoke hearts, chick peas, red bell pepper, olives, red onion, parsley, carrots, basil or oregano, capers and lemon juice to tuna in bowl.
  4. Mix gently to combine all ingredients.
  5. In a small bowl, whisk together olive oil and vinegar; season with sea salt and pepper.
  6. Pour over tuna salad and stir to combine.

Wild Planet Shrimp, Zucchini & Corn PancakesWild Planet Shrimp, Zucchini & Corn Pancakes

Makes about 14 pancakes


  • 2 small to medium zucchini and/or yellow squash
  • 1 cup fresh or frozen corn kernels
  • ¼ cup chopped red onion
  • 1 can Wild Planet Wild Pink Shrimp, drained
  • 1/3 cup crumbled feta cheese
  • 2 eggs, beaten
  • 1/3 cup flour
  • 1 Tbsp fresh chopped basil, dill or parsley, or a combination
  • Sea salt and freshly ground pepper, to taste
  • 2-4 Tbsp canola oil, for sautéing


  1. Shred zucchini and/or yellow squash on the large holes of a box grater.  Place in a strainer, cover with a plate and place a weight, such as a can of tomatoes, on top.   Allow to drain 20 minutes.
  2. In a medium bowl, combine drained zucchini, corn kernels, onion, shrimp, feta cheese and eggs.  Stir gently to combine.
  3. Sprinkle flour and herbs into bowl, mix again to combine all ingredients.  Season with salt and pepper.
  4. Heat canola oil in medium frying pan over medium heat.    Drop mixture into hot oil with a large spoon, flattening to create pancakes  2-3 inches in diameter.  Cook until golden, about 2 minutes per side.
  5. Drain on paper towels, sprinkle with sea salt and serve.