Recipes

Moqueca Albacore Stew
Sesame Garlic Albacore with Bok Choy
Jalapeño Garlic Albacore Puttanesca
Creamy Caper Tuna Spread
Lemon Herb Tuna
Larb Gourmet Albacore Lettuce Wraps
Baja Smoked Albacore Taco Bowl
Tikka Smoked Albacore with Mint Yogurt
Pesto Potato and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
Olive & Lemon Oregon Albacore Linguine
Albacore Pesto over Rustic Polenta and Mushrooms
Orzo Albacore Mediterranean Medley
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Tuna Potato Salad
Tuscan Tuna Salad
Albacore Tuna Cakes
Ginny’s Crescent Tuna Rolls
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Tuna Croquettes
Tuna Bagel Board
Spicy Tuna Stuffed Avocados
Avocado Tuna Melt
Tuna Poke Bowl
Rustic Italian Albacore Sandwich
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
BBQ Smoked Albacore Pizza
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Feta & Spinach Tuna Meatballs
Thai Tuna Sliders with Broccoli Slaw
Avocado Tuna Chickpea Salad
Tuna Ceviche
Mary’s Tuna Burgers
Tuna Spaghettini Amalfitani
Albacore Tuna Cakes
Heirloom Tomato & Tuna Summer Salad
Gourmet Albacore & Peach Salad
Tuna Salad with Lentils and Bruschetta
Chili-lime & Carrot Tuna Boats
Tuna Niçoise Salad
Albacore Curry with Green Rice
Tangy Tuna Salad
Jake’s Casserole
(An old recipe from an old friend.)
2 cans Oregon’s Choice Gourmet Albacore (break up tuna and juice in bowl)
1 12 oz pkg medium egg noodles (cooked)
3 hard boiled eggs (sliced)
2 cans cream of mushroom soup
1 Tbsp onion soup mix
1 4 1/2 oz can sliced dark olives (drained)
1 1/2 soup can 2% milk
1 lb Monterey Jack cheese (grated or shredded)
1 or 2 tsp salt
In medium sauce pan, blend mushroom soup, onion soup mix, milk, and salt until it comes to a soft boil, set aside. In long buttered baking dish (12 x 9), lay a layer of noodles. Spread tuna over noodles. Lay sliced eggs over tuna. Sprinkle olives over eggs. Sprinkle small amount of grated cheese over olives. Pour about 1/2 soup mixture over this layer. Cover mixture completely with more noodles and add rest of soup mix. Sprinkle rest of cheese over mixture. You may want to sprinkle some paprika over cheese.
Cover with foil and bake at 400 degrees for 1 1/2 hour or until mixture is bubbling at side of dish and cheese is melted.
Tuna Salad
1 can Oregon’s Choice Gourmet Albacore, drained.
Mayonnaise (just enough to combine)
Mustard
Balsamic vinegar (splash)
Salt, pepper, paprika and celery salt to taste
Pickle and green onion (coarsely chopped)
Serve on lightly toasted bread, or for bonus points serve in a hollowed out beefstake tomato.
Grandma’s Sandwich Spread
1 can Oregon’s Choice Albacore
1 tbsp mustard
2 tbsp cider vinegar
2 tbsp mayonnaise or salad dressing
Mix ingredients. Make sandwiches.
Tuna Patties
1 7.75 oz can Oregon’s Choice Gourmet Albacore
1/2 cup bread or cracker crumbs
1/2 cup chopped celery
2 Tbsp minced onion
1/3 cup mayonnaise
2 Tbsp chili sauce or ketchup
1 tsp lemon juice
4 hamburger buns
Combine first 4 ingredients. Blend next 3 ingredients, stir into tuna mixture. Form 4 patties and fry in lightly oiled skillet over medium heat about 5 minutes or until brown. Serve on toasted buns with lettuce and tomato slices.
Ginny’s Smokey Albacore Spread
1 7.75 oz can Oregon’s Choice Gourmet Alder Smoked Albacore (drained)
1 3 oz pkg softened cream cheese (low fat OK)
1 or 2 chopped green onions
1 tsp lemon juice
lemon pepper to taste
Mix all ingredients and serve with crackers.
Note: Regular albacore can be substituted for alder smoked albacore. You can add a couple of drops of liquid smoke (or leave plain) – both ways are delicious!
Capt. Herb’s Quick and Easy Foul Weather Tuna
1 can Oregon’s Choice Gourmet Albacore
1 pkg saltine crackers or hard tack of your choice
mayonnaise (optional) to taste
Open can, turn up Victory at Sea CD. Brace yourself in captain’s chair with can between knees. Spread light layer of mayonnaise on crackers. With fork in right hand, crackers in left, fork tuna onto crackers and ingest before falling out of chair. This is one of Capt. Herb’s all time favorite snacks on the boat.
Ginny’s Crescent Tuna Rolls
(This is our family favorite!)
1 7.75 oz Oregon’s Choice Gourmet Albacore
1 3 oz pkg cream cheese, softened
1 chopped green onion
1 8 oz can Pillsbury Crescent Dinner Rolls
1/4 tsp lemon pepper
1 tsp lemon juice
Heat oven to 350 degrees. Mix cream cheese, drained albacore, green onion, lemon pepper and lemon juice well. Separate crescent dough into 8 triangles. Divide tuna mixture into 8 parts and place onto each triangle. Roll from the shortest side of the triangle to the opposite point. Place rolls onto lightly greased cookie sheet. If desired for a softer crust, brush tops with a little melted butter or margarine (I don’t). Bake at 350 degrees for about 20 minutes or until golden brown.
Salmon Burgers
Recipe by Bill Harrison
Makes two to four patties, depending upon size and ingredient ratios.
Ingredients:
1 can Alaskan Red or Chinook Salmon
Paprika
Cream or prepared horseradish
Dry Mustard
1 egg
Plain yogurt or sour cream
1 small stick celery
1/4TH small onion
Salt
Pepper
Dill
Panko or traditional bread crumbs.
Mix 1 egg with a heaping tablespoon of yogurt or sour cream in a medium bowl. Add seasonings to taste, salmon and diced vegetables. Stir in Panko or breadcrumbs until mix begins to cake. Form into patties by hand, usually on some wax paper. It can be difficult to find the right consistency of mix for patties to hold together. Id recommend starting with the mix a bit wet, then slowly adding Panko until it seems right. Patties can be baked in the oven for 20 minutes or so, turning once, at around 350 or pan fried in oil. If the latter is chosen, Id recommend dropping the formed patties in the fridge or freezer for a few minutes, as the cold will help them hold together when adding to the pan. This is a non-issue if baking as they may be formed right on the baking dish. Serve either as a traditional burger or on a bed of greens.
Smoked Salmon Pate
By Kevin McCarthy
4 oz. Oregon’s Choice Smoked Salmon
8 oz. cream cheese
1 T. fresh chives
1 T. fresh parsley
1 T. Dijon mustard
1 T. capers
Assorted crackers
Combine salmon, chives, parsley, mustard and capers in a food processor. Process until chopped up. Add softened cream cheese, process until smooth. Pack into a bowl,cover and refrigerate 2 hours or until chilled. Serve with assorted crackers.
Oregon’s Choice Pate
This is a great party dip for any occasion! Try a combo of regular and smoked salmon, regular and smoked Albacore or crab and pink shrimp.- Captain Herb
Ingredients:
2 cans (or combo) of salmon, albacore or smoked items, crab or pink shrimp
1/4 cup milk
1 8oz. cream cheese (softened) or low fat
1 garlic clove minced
2 green onions minced
1 tbsp. horseradish
1 tsp. chopped parsley
1 tsp. minced fresh dill
salt and pepper to taste
Beat the milk and cream cheese together until smooth. Crush and flake the canned fish. Add and mix all other ingredients in bowl. Cover and chill at least half an hour. Serve with high-quality crackers of your choice.