White tuna and corn salad

Two types of canned seafood make this dish rich in healthy fats.

"Fresh corn adds fiber and terrific texture to this warm-weather salad," says chef Lauren Gerrie, co-founder of bigLITTLE Get Together, "and anchovies are a great source of heart-healthy omega 3s."

1 small bunch fresh dill
4 tablespoons orange juice
1 can Don Bocarte white tuna
1 can Cento anchovy fillets
2 tablespoons capers
1 teaspoon rice wine vinegar
¼ teaspoon ground coriander
¼ cup extra virgin olive oil
1 bunch radishes, thinly sliced and cut into quarters
2 ears sweet yellow corn, removed from the cob (about 2 cups)
1 bunch broccolini, chopped
Hemp seeds (optional for garnish)

1. In a blender, combine the dill, orange juice, entire can of tuna, anchovies, capers, vinegar, and ground coriander. While the blender is pureeing, slowly drizzle in the olive oil until completely incorporated.

2. In a medium-size bowl, combine radish, corn, and broccolini. Add as much of the dill-tuna dressing as you desire and toss to coat.

To Serve: Place in bowls and garnish with hemp seeds and any extra dill.