Recipe courtesy of Marisa Moore, MBA, RDN, LD and California Walnuts
Recipe developed by Chef Todd Mitgang of Crave Fishbar
From SNP Eating Heart Healthy Nutrition Program | Created by Chef Kelly Armetta, Hyatt Regency Boston
Crunchy walnut-crusted salmon fillets round out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.
These Ahi Tuna Poke Bowls developed by Julie Andrews, RDN, and blogger at The Gourmet RD are perfect for a quick lunch. Make them mini by using small ramekins.
This tasty, three-ingredient recipe is a better-for-you version of the traditional mayonnaise-based version - and it takes less than 5 minutes to make. The healthy tuna salad is great for quick lunches, dinners, or can even be used for appetizers or an easy veggie dip.
Recipe developed by Emily Paster of West of the Loop