HELLO! It feels like forever since I’ve even seen the back side of this blog – I love my job, but suffice to say that a family-filled vacation was exactly what this gal needed to excitedly jump right back into blogging and recipe development. I have some fun changes coming up for 2014, all of which I’m going to address later this week, and getting recharged was key to really get the party started.
This is going to be my last Bumble Bee Foods post of 2013, and I wanted to end on a really awesome note. That said, BEHOLD: I give you the absolute best use of canned tuna I have ever tried in my entire life. I’m not kidding guys, these potstickers are mouthwatering, amazing, addiction-inducing and absolutely perfect for any New Year’s shindig you could possibly be taking food to. Heck, we just eat ’em for dinner around our house, but they are the perfect little bites for parties too!
When I went to San Diego we had the best spread of amazing food, all of which showcased the Bumble Bee Foods product line in the best way possible. I mentioned before that I wasn’t totally sure how to use tuna a non-salad way because honestly we never really ate it growing up. I just had never thought to use a product I had no history with, but this year has turned that on its head. Even more than that the trip to San Diego and hanging out with Chef Scott Leibfried turned a lot of my thoughts on creativity in food on their head. When you create recipes (I think I create about 50+ recipes per month for this blog and other freelance projects) it can be a little difficult to keep the creativity flowing. Throw in the fact that we actually eat everything I make and therefore I force myself to keep it healthier; it can be slightly disheartening at times to come up with something new and great 50 times a month.
BUT the reality is that good, healthy and creative food is most certainly within reach for all of us. It just takes a little imagination, a little freedom, a little grace and a lot of love. That’s so cheesy, but it’s completely true. Take these potstickers for example: I never would have thought to create an Asian-inspired dish out of jalapeño tuna. I would have only thought about Tex-Mex variations, which are all delicious, but this flavor combination is so perfect. The umami and the spicy and the texture of the perfectly steamed potstickers – to die for. It’s the perfect dish to take to parties or just have for dinner!
The only changes I made to the recipe are that I used wonton wrappers because I didn’t read the label until after I got home and had already opened the package. Rookie mistake, but it happens. The wonton wrappers were just as delicious, although not as pretty as the potstickers would be. I also used a bottled Asian salad dressing (Annie’s Shiitake & Sesame) to dip them in and it was heaven. To be honest I could drink that dressing straight from the bottle though…
Anyway, I hope you guys enjoy this recipe and I look forward to sharing more healthy, inexpensive and most importantly FLAVORFUL dishes with you in the coming year!
Ingredients
- 2 cans (5 oz. each) Bumble Bee® Prime Fillet® Gourmet Flavors Albacore Tuna with Jalapeños and Olive Oil, lightly drained
- 1 egg, cracked and whisked for an egg wash
- 1 package round pot sticker wrappers (not frozen)
- 1 tablespoon grated fresh ginger
- ½ cup chopped cilantro leaves
- 1 teaspoon light soy sauce
- Sesame oil for sautéing
- ¼ cup water
Instructions
- Prepare one egg, cracked and whisked for egg wash, and set aside.
- Remove pot sticker wrappers from the package and cover with a damp towel to prevent drying and cracking.
- Combine tuna, ginger, cilantro and soy sauce in a mixing bowl.
- Mix and shred the tuna with a fork.
- Remove one pot sticker wrapper and place one teaspoon of tuna filling in the center of the wrapper.
- Brush the edges of the wrapper with egg wash and seal tightly, keeping the bottom flat so the pot stickers stand up straight.
- Repeat the process until all ingredients are used.
- Add one tablespoon sesame oil in a non-stick pan (NOTE: a non-stick pan is a must here).
- On low heat, add the pot stickers flat side down.
- Do not over crowd the pan.
- When the pot stickers’ dough has browned, add ¼ cup of water and cover immediately.
- Steam for 15 seconds.
- Remove pot stickers from the pan and serve.
- Serve alongside dipping sauce such as soy or ponzu sauce.
- NOTE: This recipe was created by Chef Scott Leibfried for Bumble Bee Foods, and I have been given permission to share with all of you!
This sounds delicious. I normally wouldn’t think of making something Asian-inspired with jalapenos either! Wishing you a wonderful 2014!
Man oh man! Canned tuna is turning into something incredible!! Loving this dish!