Raincoast Trading, Wildcaught Skipjack Tuna with Sea Salt - 142g
Raincoast Trading is committed to fishing with integrity and preserving the well-being of our world marine ecosystems. Owned by a fourth generation fishing family, we wholeheartedly support efforts to minimize overfishing, bycatch, habitat damage and problems associated with farmed salmon.
Pole and Line Caught.
As part of our ongoing commitment to quality and sustainability, we have designed a system to track the fish from can to boat. Production codes on the bottom of Raincoast cans are designed to give an expiry date, and we also use them to trace the origin of the fish. With this code we can identify the vessel, captain, name, vessel flag, harvest method, area of capture and trip dates.
This information is critical in substantiating a sustainability claim. We can (and do) give this information to Ocean Conservation groups as part of an auditing system they do.This provides them the tools they need to declare Raincoast Trading a great sustainable seafood choice!
Recipe: Rotini Pasta Salad with Skipjack Tuna
- 1/4 cup Artesan Acres rotini pasta
- 2 tbsp balsamic vinegar
- 1/4 tsp dried Italian seasoning
- 2 tbsp finely chopped sun-dried tomatoes (dry-packed)
- 1 tsp olive oil
- Sea salt and fresh ground black pepper, to taste
- 2 oz canned Raincoast Skipjack Tuna
- 1/4 cup mixed baby greens
- 1/2 cup grape or cherry tomatoes, halved
- 1/4 loosely packed cup fresh basil leaves
- 1 tbsp lshredded mozzarella cheese
Cook pasta according to package directions, until slightly more cooked than al dente. Drain and spread pasta on a small baking sheet to cool. (NOTE: Spreading pasta on a baking sheet prevents it from becoming a solid mass.) Meanwhile, prepare dressing: In a small saucepan, combine vinegar, Italian seasoning and 2 tsp water and bring to a boil. Remove from heat immediately and add sun-dried tomatoes. Whisk in oil and salt and pepper. Set aside to cool slightly. Build salad: Add dressing to bottom of jar. Layer tuna, pasta, greens, tomatoes, basil and mozzarella, if desired. Cover with lid and refrigerate.Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.