About StarKist’s “Everyday Gourmet” box
Do you sometimes find yourself stuck in a meal rut, eating the same boring dishes? Not to worry – you don’t have to be a top chef to add excitement to meals you make at home. StarKist would like to provide you weeknight meal inspiration and introduce you to The New School of Tuna™ with its new Gourmet Selects® Tuna Fillets.
About StarKist’s Gourmet Selects® Tuna Fillets
StarKist’s NEW Gourmet Selects® Tuna Fillets are 100% wild-caught, solid fillets of StarKist’s best quality tuna. Available in seven varieties, the premium taste and quality of the product is an easy way to add excitement to meals, snacks or appetizers (and it may just change the way you think about tuna!) StarKist’s Gourmet Selects are currently available at Walmart and grocery stores across the southeastern U.S.
Included in this Giveaway
- (4) cans of StarKist’s Gourmet Selects Tuna Fillets [assorted flavors]
- (4) Gourmet Selects-specific recipe cards
- (1) fish-shaped ceramic plate
- (1) fish fork
- (1) linen napkin
Estimated Retail Value: $30
How to Enter the Giveaway
Please fill out the entry form below.
For good contest karma, follow StarKist and use #GourmetSelects:
StarKist’s Gourmet Selects Tuna Fillets will encourage you to explore your culinary creativity by making dishes like this “Orange Basil Tuna Quinoa Salad!”
Orange Basil Tuna Quinoa Salad
2 cans (4.5 oz.) StarKist Gourmet Selects Solid Light Tuna in Extra Virgin Olive Oil, chunked and drained
½ cup uncooked quinoa
1 orange, zested, sectioned and juiced
2 green onions, sliced
2 Tbsp. chopped fresh parsley
2 Tbsp. sliced fresh basil
2 oz. goat cheese, crumbled
½ cup chopped pistachios
Cook quinoa according to package directions. Remove from heat and mix in zest from 1 orange. Set aside to cool. Remove peel and pith from orange with a paring knife down to the fruit. Slice sections out from the membrane surrounding each. Cut each section in half. Squeeze juice from remaining membranes of the orange into a small bowl. Mix about 1 Tbsp. orange juice, green onions, parsley, basil, goat cheese and half the pistachios into the quinoa. Gently mix in drained tuna and orange sections. Place mixture on bed of arugula and top with remaining pistachios.