Roasted Zucchini Tuna Melts

Roasted Zucchini Tuna Melts

Recipe courtesy of Sharon at thehonoursystem.com

Ingredients

2 small zucchini
2 tbsp olive oil, divided
1 can Oregon’s Choice 7.75 oz lightly salted albacore, drained
1 celery stalk, minced
¼ medium red onion, minced
2 tablespoons fresh lemon juice ( about half a lemon)
¼ tsp dried dill
½ cup cheese ( I used ¼ cup parmesan and ¼ cup feta )

Instructions

Preheat your oven to 400 and line a baking sheet with parchment
Slice the zucchini in half and using a teaspoon, scoop out the centre, about an inch. Brush the four zucchini halves with 1 tablespoon of olive oil and roast for 15-20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. I used a fork to see how easily I could pierce the side and did a little touch test. Look for them to begin browning slightly on the sides
Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice
Grate the parmesan cheese
Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese
Broil for 2-3 minutes or until the cheese has browned and is crispy on top

Tuna Rigatoni with Sun-Dried Tomatoes

Tuna Rigatoni with Sun-Dried Tomatoes

Recipe courtesy of Kelly at Eatyourselfskinny.com

Serves: 4 servings
INGREDIENTS

8 oz. whole wheat rigatoni
½ cup shredded Parmesan cheese, divided
½ cup sun-dried tomatoes, packed in oil, drained and chopped
½ cup chopped fresh parsley, divided
1 Tbsp olive oil
2 Tbsp lemon juice
2 garlic cloves, minced
½ tsp. crushed red pepper flakes
1 pouch chunk light tuna

INSTRUCTIONS

Boil pasta and cook according to package directions. Drain and set aside.
Meanwhile, heat oil over medium-high heat; add garlic and red pepper flakes, simmering about 1 to 2 minutes. Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to the skillet, tossing gently.

To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese, enjoy!

NUTRITIONAL INFORMATION
Serving Size: 1 cup • Calories: 330 • Fat: 6 g • Carbs: 46.3 g • Fiber: 6.8 g • Protein: 16.5 g • WW Points+: 8 pts

Salmon & Pesto Pasta Salad

Salmon & Pesto Pasta Salad
1 can No Salt Chinook Salmon (7.5 oz)
1/2 cup broccolini (young broccoli spears), chopped into small pieces
1/2 cup asparagus, chopped into small pieces
1/2 cup english peas
6 oz pesto
1/2 pkg (about 8 oz) fusilli noodles (spiral pasta)
Parmesan cheese

Boil water and add pasta. While the pasta cooks, steam broccolini, asparagus and peas until fork-tender (about 4-5 minutes). Drain the noodles and cool by running cold water over them in the colendar. Cool the vegetables the same way. Combine noodles and vegetables in a large mixing bowl. Add a pinch of salt and fresh pepper, stir, then add all of the pesto and stir well.

In a large saucepan, warm the noodle mixture over medium heat. Once thoroughly warmed, add the parmesan (as much or as little as you’d like!) and then add the salmon (drain first). Once the salmon has warmed, remove from heat and serve immediately.

Jalapeno Garlic Albacore with Mango Salsa

Jalapeno Garlic Albacore with Mango Salsa

Combine:
1 can of Jalapeno Garlic Albacore (6 oz)
1-2 tbsp mayo
Fresh ground pepper to taste
1 cup fresh mango salsa

Stir the mayo into the tuna and add pepper, combine, but leave the tuna slightly chunky. Add the mango salsa and stir together. Best served either on a piece of artisanal bread or as a dip with pita bread.

Beverly’s Mediterranean Salad

Just a note to tell you how much we enjoy and count on your delicious albacore tuna.  I have given it as gifts so many times I’ve lost count and it is a staple in our pantry.

My favorite go to is a Mediterranean Salad with one large can of tuna, one can of cannellini beans rinsed and one jar of giardiniera drained.  I toss with 2-3 tablespoons of olive oil, a little lemon juice and serve on a bed of lettuce with an optional garnish of a few slices of avocado.

It’s quick, easy and serves 4.

Recipe courtesy of Beverly Toledo

Shrimp Pasta Salad

By Kevin McCarthy

12 oz. rotini pasta
4 oz. feta cheese
3 oz. kalamata olives
1 (2oz.) can black olives
1 green bell pepper
1/2 red onion
1 can Oregon’s Choice Pacific Pink Shrimp
Dressing:
1/2 c. light olive oil
1/4 c. white wine vinegar
1/4 tsp. white pepper
pinch sugar
pinch sea salt

Cook tri-color rotini pasta according to package, rinse with cold water, set aside. In a large bowl combine crumbled feta cheese, sliced black olives, sliced kalamala olives, chopped bell pepper, chopped onion, bay shrimp and cooked pasta, mix well. Mix dressing, add half to pasta salad (more to taste). Refrigerate. Serve chilled.

Crab Artichoke Fondue

By Kevin McCarthy

1/2 oz. beer
8 oz. cheese
1 T. flour
1 (6oz.) jar artichokes
5 oz. Oregon’s Choice Crab meat
1/2 tsp. garlic powder
1/4 tsp. white pepper

Cut cheese into cubes, set aside. Drain and rinse artichoke hearts and coarsely chop, set aside. In microwave safe bowl heat beer for 1 minute. Add cheese and flour, heat for 30 seconds, stir. Continue heating until cheese is melted and smooth. Remove from microwave and stir in artichokes, crab, garlic and pepper. Pour mixture into fondue pot. Serve with bread of choice.

Dungeness Crab Beignets

(From Newport Fishermen’s Wives Association)

1 (or 2) cans Oregon’s Choice Gourmet Dungeness Crab
½         cup water
¼         cup butter
¼         tsp salt
½         cup flour
2          eggs
1          tsp grated onion
¼ to ½ tsp fresh horseradish
Dash of Tabasco sauce (optional)

Bring water, butter, and salt to a boil, making sure butter is completely melted.  Remove from heat and add flour all at once.  Stir vigorously with a wooden spoon until it forms a smooth ball that cleans the pan.  With electric mixer, beat in one egg at a time; beat thoroughly until mixed.  Add remaining ingredients and drop mixture by teaspoonfuls into hot oil (375 degrees). Fry 3 minutes, turn and fry 2 minutes on other side.  Makes about 3 dozen crab beignets or puffs.

Crab Bisque

This comes from one of our customers – Mary Lee McManus, Evansville, IN.  She says: “When I make this my guests think I’ve spent hours preparing because it’s so good.  I just throw away the cans and they never know!”

1 (or 2) cans Oregon’s Choice Gourmet Dungeness Crab
1          can condensed cream of mushroom soup
1          can cream of asparagus soup
1½       soup cans of milk
1          cup light cream
¼         cup cooking sherry

Combine soups; stir in milk and cream.  Heat just to boiling.  Add crab meat and heat through.  Add cooking sherry just before serving.  Float a chunk of butter on top.  Makes 6-8 servings.

California Tuna Salad

This is a recipe from one of our customers that emailed to us:

I LOVE your tuna! I eat it straight out of the can, it is that yummy! You should try it in this recipe for California Tuna Salad…simply amazing!

1/2 teaspoon grated lime rind

3 tablespoons fresh lime juice

2 tablespoons olive oil

2 teaspoons honey

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon liquid red pepper seasoning

1 ripe avocado

2 cans Oregon’s Choice Gourmet Albacore Albacore tuna 6 oz., drained

1 sweet red pepper, cored, seeded and cut into 1/2 inch squares

1/2 of 8-oz. can sliced water chestnuts

2 tablespoons chopped cilantro

Whisk together lime rind and juice, olive oil, honey, cumin, salt and red pepper seasoning in medium size bowl until blended.  Pit and peel avocado; cube.  Add to dressing; toss to prevent discoloring.  Flake tuna into bowl with the avocado and dressing.  Add red pepper, water chestnuts and cilantro to tuna; toss to combine.  Serve chilled over bed of lettuce or use as a sandwich filling.