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.