Wild Tuna Parmesan Dust

2 cups
Prep Time
20 minutes
Stephanie Harris-Uyidi

This simple blend of wild tuna tidbits, parmesan cheese and dried herbs is an upscale topping for pizza, pasta, salad, eggs, fries and ‘tots! This recipe easily doubles.


  • 1 cup Pescavore brand smokey poke wild tuna tidbits
  • 1 cup shredded or grated parmesan cheese
  • ¼ cup of mixed dried herbs
  • 1 teaspoon red pepper flake


  1. Add the smokey poke tuna tidbits to the bowl of a food processor and pulse three to four times, until the tidbits break apart and develop a mild powdery texture.
  2. To a medium size bowl add the tuna, shredded parmesan, red pepper flake and mixed dried herbs, and toss. Use immediately or refrigerate for up to 2 weeks.

Stephanie Harris-Uyidi, AKA: The Posh Pescatarian, is the producer and charismatic host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure! The show airs in more than 15 countries, and season two is on the way! As an authoritative voice on the pescatarian lifestyle, Stephanie promotes a plant-based diet that is supplemented with seafood. Catch more recipes on her website: poshpescatarian.com.

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