7 Recipes for Lent-Friendly Fridays

If you’re observing Lent, you need to plan for a few meat-free Fridays this spring. But don’t despair, carnivores! There are plenty of delicious dishes to keep you full without breaking the faith.

Here are seven easy pescatarian dishes to carry you through Easter Sunday.

Gnocchi Tuna Pasta Bake

Servings: 6 | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

• 2 cans of Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
• 2 teaspoons of extra virgin olive oil
• ½ sweet onion diced
• 8 oz. sliced white button mushrooms
• 1 cup ricotta cheese
• 2 tbsp. heavy cream
• 1 jar (6 oz.) marinated artichoke hearts, drained
• ½ cup shredded Italian cheese blend
• 1 bag (6 oz.) fresh baby spinach
• 1 package (16 oz.) plain potato gnocchi

Directions:

1. Preheat oven to 350 degrees
2. Heat oil in a medium sauté pan. Add onions and mushrooms and cook until moisture from mushrooms has evaporated.
3. In a large pot of boiling water, cook gnocchi according to package directions.
4. Once gnocchi is cooked, drain and place in large bowl. Mix in onions and mushrooms and toss in spinach. Continue tossing to wilt the spinach.
5. Add ricotta cheese, cream, artichokes, and tuna. Combine well.
6. Place in a three-quart casserole dish, top with shredded cheese, and bake for 15 minutes.

Italian Tuna Avocado Boats

Servings: 4 | Prep time: 15 minutes 

Ingredients:

• 2 cans Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked not drained
• ½ small red onion, finely diced
• 8 chopped, pitted green olives
• 8 sundried tomatoes, packed in oil, drained and chopped
• 2 tbsp. finely chopped flat-leaf parsley
• 1 tbsp. freshly squeezed lime juice, plus more for drizzling
• 2 large ripe avocados
• Kosher salt
• Freshly ground black pepper
• ½ cup microgreens for garnishing (optional)

Directions:

1. Place tuna in a medium mixing bowl. Add red onion, olives, tomatoes, parsley, and lime juice. Stir gently to combine. Season to taste with salt and pepper.
2. Halve and pit the avocados. Scoop the tuna mixture into pitted avocado halves.
3. Garnish with microgreens and add a light squeeze of lime juice.

Spicy Tuna Onigiri

Servings: 4-6 | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients:

• 1 ½ cups Japanese short-grain sushi rice
• 15 oz. cold water
• Kosher salt
• 1 can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil, drained
• 1 ½ tbsp. mayonnaise
• 1 tsp. Sriracha hot sauce
• ½ tsp. rice vinegar
• 1 finely sliced scallion, green only
• 3 sheets of toasted nori, cut crosswise in half
• Toasted black sesame seeds for sprinkling (optional)

Directions:

1. Place rice in a fine-meshed sieve. Rinse well under cold water, rubbing grains of rice between your fingers until water runs clear to remove excess starch. Drain well.
2. Combine rice and water. If you own a rice cooker, cook following manufacturer’s directions. If you do not, combine rice and water in a medium, non-stick saucepan.
3. Bring to a boil. Reduce heat to low and cook covered for 16 to 18 minutes or until water has been completely absorbed.
4. Remove from heat and gently fluff rice with wooden spoon.
5. Place clean kitchen towel over pot, top with lid, and let stand covered for 10 minutes.
6. In a medium bowl, combine albacore tuna, mayonnaise, hot sauce, and rice vinegar with fork. Stir in scallions.
7. Set aside medium bowl of room temperature water and a small bowl of kosher salt. Once sushi rice is cool, lightly moisten hands by dipping in water. Sprinkle both of your palms lightly with salt and rub together. Grab roughly ½ cup of sushi rice and press into a thick oblong shape in one palm of your hand.
8. Add a teaspoon of tuna filling, pinched together with fingertips, to center of rice and close rice over filling.
9. Gently shape rice ball into a wide triangular shape, using palms of one hand and fingers of other hand to rotate ball as you go. Avoid compressing rice too hard.
10. Sprinkle outside of onigiri with black sesame seeds. Wrap each onigiri in a nori sheet and place additional small spoonful of tuna filling on top of each hand roll.

Italian-Style Tuna and Orzo Stuffed Peppers

Servings: 8 | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients:

• 2 cans Portofino Solid Albacore Tuna in Extra Virgin Olive Oil, chunked not drained
• 8 bell peppers, mixed colors
• 4 cups cooked orzo pasta
• 1 tsp. extra virgin olive oil
• 1 cup diced onion
• 1 tsp. minced garlic
• 2 cups small diced zucchini
• 1 cup diced red pepper
• 1 cup diced orange pepper
• 1 tsp. dry basil
• ½ tsp. dry oregano
• ¼ tsp. red pepper flakes
• ¼ tsp. salt
• 1 can (8 oz.) tomato sauce
• ½ cup shredded Italian cheese blend

Directions:

1. Preheat oven to 350 degrees.
2. Slice peppers in half and clean out center. Place pepper halves in two 13×9” pans with ½ cup water in each.
3. Heat olive oil in a medium sauté pan and sauté onion and garlic over medium heat until softened. Add zucchini and chopped bell peppers and continue to cook until soft.
4. Place orzo in large bowl. Mix in zucchini and pepper mixture and combine well.
5. Add herbs, tomato sauce, and tuna. Mix well.
6. Divide mixture between pepper halves. Bake in preheated oven for 30 minutes, covered with foil.
7. Remove foil and top with shredded cheese. 

Classic Niçoise Salad

Servings: 8 | Prep time: 15 minutes | Cook time: 25 minutes

Ingredients:

• 2 cans Portofino Solid Albacore Tuna in Extra Virgin Olive Oil, drained
• 1 lb. small red potatoes
• ½ lb. fresh green beans, trimmed
• 16 red cherry tomatoes, halved
• 2 hard-boiled eggs, sliced in ½-inch slices
• 12 to 16 Kalamata olives
• 8 small pieces of Boston Bibb lettuce

For dressing:

• ¼ cup extra virgin olive oil
• 2 tbsp. red wine vinegar
• 2 tbsp. Dijon mustard
• 2 tbsp. drained capers
• 2 tbsp. chopped fresh oregano

Directions:

1. Cook potatoes in boiling water for 15 to 20 minutes until just tender. Drain and immediately cool under running water.
2. Steam green beans in microwave until tender, about 4 to 5 minutes. Cool immediately under running cold water or plunge in an ice bath to cool.
3. Place lettuce on a large platter. Cut potatoes in quarters and place on platter. Add green beans, eggs, tomatoes, and olives.
4. Chunk tuna and place in center of plate.
5. Add olive oil to a small bowl. Whisk in vinegar and mustard until thick and creamy. Whisk in capers and oregano. Drizzle dressing over salad and serve.

Mediterranean Tuna Baguette 

Servings: 2 | Prep time: 10 minutes

Ingredients:

• 2 cans Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil, drained
• ¼ cup chopped black olives
• ¼ cup chopped green olives
• ¼ cup canned artichoke hearts, chopped
• 2 tbsp. red or yellow peppers, diced small
• ½ tsp. garlic
• 1 tsp. lemon juice
• 2 small baguettes, slice partially in half lengthwise
• Lettuce (optional)
• Tomatoes (optional)
• Salt and pepper to taste 

Directions:

1. In a medium bowl, gently mix together tuna, olives, artichoke hearts, peppers, garlic, and lemon juice.
2. Place baguettes on individual plates.
3. Line each baguette with lettuce leaves and tomatoes. Top with tuna mixture. 

Endive Tuna and White Bean Salad Cups

Servings: 12 | Prep time: 15 minutes  

Ingredients:

• 1 can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil, not drained
• 12 pieces endive
• ½ cup drained and rinsed cannellini beans
• ¼ tsp. minced garlic
• 1 tbsp. chopped green onions
• 1 tbsp. chopped fresh basil
• ¼ cup diced red pepper
• ¼ cup crumbled feta cheese
• ¼ tsp. red pepper flakes
• Salt and pepper to taste 

Directions:

1. Mix all ingredients except endive together in medium bowl.
2. Place the endive on a serving platter.
3. Spoon 2 to 3 tbsp. of the mixture into each piece of endive.

For more meatless recipes for Lent or any time of year, visit portofinotuna.com.

This is a paid partnership between Portofino Tuna and Boston Magazine