- 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.
