• Preheat oven to 375°F. Evenly coat 5 1-cup capacity oven-proof ramekins with spray oil.
  • In a large sauté pan over medium-high heat, melt butter. Sauté onions, garlic, pepper, dried oregano, thyme and salt until onions are translucent, 5-8 minutes, stirring often to prevent garlic burning.
  • Add celery and capers and sauté until celery is translucent.
  • Deglaze pan with white wine and continue cooking to reduce wine by half. Remove from heat.
  • In a large bowl, combine bread crumbs, parsley, oregano and olive oil.
  • Add onion mixture to bowl and stir well to combine.
  • Add plant-based tuna and mix well.
  • Slowly stir in vegetable broth until mixture is moist and can hold its shape when pressed together.
  • Spoon 1 cup mixture into each ramekin. Cover ramekins with parchment paper and foil. Place on sheet pan and bake covered for 15 minutes.
  • Remove parchment and foil and bake another 10-15 minutes, until the top is crispy but the inside is still moist. Serve with a lemon wedge for squeezing over the top and parmesan.
Baked Clams Oreganata
  • Preparation15 minutes
  • Cook Time 45 minutes
  • Serves 5

INgredients

  • Spray oil, for cooking
  • 4 tablespoons plant-based butter
  • 1 cup diced yellow onion
  • 2 tablespoons minced garlic
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ¾ teaspoon fine sea salt
  • ½ cup diced celery
  • 3 tablespoons capers, drained
  • ½ cup dry white wine
  • 1 ½ cups panko bread crumbs
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh oregano
  • 3 tablespoons olive oil
  • 3 pouches Good Catch® Oil & Herbs Plant-Based Tuna
  • ¾ cup low-sodium vegetable broth
  • Lemon wedges, for serving
  • Plant-based parmesan, for serving

Instructions

  • Preheat oven to 375°F. Evenly coat 5 1-cup capacity oven-proof ramekins with spray oil.
  • In a large sauté pan over medium-high heat, melt butter. Sauté onions, garlic, pepper, dried oregano, thyme and salt until onions are translucent, 5-8 minutes, stirring often to prevent garlic burning.
  • Add celery and capers and sauté until celery is translucent.
  • Deglaze pan with white wine and continue cooking to reduce wine by half. Remove from heat.
  • In a large bowl, combine bread crumbs, parsley, oregano and olive oil.
  • Add onion mixture to bowl and stir well to combine.
  • Add plant-based tuna and mix well.
  • Slowly stir in vegetable broth until mixture is moist and can hold its shape when pressed together.
  • Spoon 1 cup mixture into each ramekin. Cover ramekins with parchment paper and foil. Place on sheet pan and bake covered for 15 minutes.
  • Remove parchment and foil and bake another 10-15 minutes, until the top is crispy but the inside is still moist. Serve with a lemon wedge for squeezing over the top and parmesan.