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Bumble Bee BeeWell for Life Webisode: Game Day

by Nicole on August 13, 2012

This is a webisode in a year long series of them featuring Chef Scott Liebfried and Mardy Fish for Bumble Bee Foods! Many of you know I have a great relationship with the folks at Bumble Bee as part of their Blogger Bee Squad and I love when they share cool things like this webisode with me!

This new partnership with Mardy is such a fun one and I love the important messaging about health and how Bumble Bee products fit into the equation. Mardy’s story is inspiring – check it out! In this webisode, Chef Scott assembles some healthy game day snacks with items that can usually be found in your fridge and pantry.

Here are 2 of the yummy GAME DAY RECIPES – I love adding greek yogurt to my salmon and tuna instead of mayo!

Salmon Pita Sandwich

1 can (5 oz) Bumble Bee® Prime Fillet® Atlantic Salmon, Skinless and Boneless, drained
1 hard-boiled egg, chopped (he notes eggs but it only says 1. Please adjust to correct.)
2 tbsp Greek yogurt or light sour cream
2 whole wheat pitas 4 slices cucumber
¼ cup mixed salad greens
Salt and pepper, to season
*Makes two Salmon Pita Sandwiches

Most of the items should be found in a average house hold.
Warming the pita will make it easier to work with.

Hard boil the egg by placing in a medium pot and adding enough water to cover the egg. Bring to a boil and reduce to a simmer for 8 to 12 minutes. To cool the egg down more quickly, drain the hot water, add cold water and ice cubes. Peel the egg immediately. Set aside.
In a large bowl, combine the drained salmon with the yogurt or light sour cream, season with salt and pepper.
Rough chop hard-boiled egg and add to the salmon mixture.
Gently slice the top of the pitas and open.
Line the pitas evenly with the sliced cucumbers and mixed greens.
Add the salmon salad evenly to both pitas.

Tomato And Tuna Salad

1 can (5 oz) Bumble Bee® Prime Fillet® Tonno in Olive Oil
2 medium summer tomatoes or heirloom tomatoes, cubed
Few Thin Slices of Red or Sweet Onion
3 basil leaves, torn
¼ avocado, sliced


Balsamic Vinegar to taste
Virgin Olive Oil to taste (optional)
Salt and pepper, to season


Arrange the tomatoes on the bottom of a serving dish
Lightly drain the Tonno, but keep some of the natural oil on the tuna, arrange on top of the tomatoes
Place thin-sliced onions on top
Lightly tear the basil leaves and scatter
Dress with a small amount of balsamic vinegar and virgin olive oil
Lightly season with salt and cracked pepper


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{ 1 comment… read it below or add one }

1 Debbie Welchert August 13, 2012 at 7:32 pm

Wow I want that salad and pita. They look so good. I could almost taste them watching the video.

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