Chipotle Salmon Bites and The Best Tuna Melt Ever


Chipotle Salmon Bites

To make the salmon salad:

  • 1 can The Fishery Wild Sockeye Salmon
  • 3-4 pieces La Molissana Sun-dried Tomato, finely diced
  • 1 piece Italissima Roasted Red Pepper, finely diced
  • 2tbsp Stonewall Kitchen Chipotle Aioli
  • 2tbsp red onion, finely sliced
  • Salt and pepper to taste.

Drain salmon (remove skin and bones if preferred). In a bowl, mix it together with the onions, roasted red peppers, sun dried tomatoes, and chipotle aioli. Add salt and pepper to taste.

To finish

  • 100g Okanagan Chèvre 
  • 1 pack Van der Moulin Rye Snacks

To serve, spread the chèvre onto the rye snacks and top with a dollop of salmon salad.


The Best Tuna Melt Ever

To make the tuna salad:

  • 1 whole package (3 cans) Spanish Wild Caught Solid Light Flake Tuna in Olive Oil
  • 3 Hayward’s Pickled Onions, thinly sliced and divided
  • 1 stick celery, finely sliced
  • 2 tbsp Stonewall Kitchen Roasted Garlic Aioli
  • 1 tbsp Edmond Fallot Moutarde en Grains
  • Salt and pepper to taste

Drain your tuna and mix it in a bowl with celery, half of the sliced pickled onions, roasted garlic aioli and mustard. Add salt and pepper to taste.

To serve:

  • 1 baguette (baked fresh in store on Fridays or available by pre order)
  • 100g Gruyere or Emmental, thinly sliced.

Preheat oven to 350 degrees.

Slice baguette into 4 equal parts and then open them up. Divide the tuna salad evenly between the pieces of baguette and top with sliced cheese. Place on a parchment lined baking sheet and bake for 5-7 mins or until the gruyere has melted. Garnish with remaining pickled onion slices and serve.