Wild Tuna Parmesan Dust

2 cups
Prep Time
20 minutes
Stephanie Harris-Uyidi
Wild Tuna Parmesan Dust

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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