Recipes
Summertime Alderwood Smoked Chinook Pizza
Moqueca Albacore Stew
Pacific Pink Shrimp Paella Twist
Salmon Maple Orange Brussels Sprouts Salad
Sesame Garlic Albacore with Bok Choy
Jalapeño Garlic Albacore Puttanesca
Hearty Smoked Alderwood Chinook Bean Soup
Creamy Caper Tuna Spread
Lemon Herb Tuna
Larb Gourmet Albacore Lettuce Wraps
Baja Smoked Albacore Taco Bowl
Tikka Smoked Albacore with Mint Yogurt
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Pesto Potato and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
Oregon’s Choice Shrimp and Cheddar Grits
Oregon’s Choice Pacific Pink Shrimp Aguachile
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
Salmon & Fresh Dill Deviled Eggs
Albacore Tuna Cakes
Ginny’s Crescent Tuna Rolls
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Finnish Salmon Soup
Tuna Croquettes
Tuna Bagel Board
Salmon Mini Dutch Baby
Spicy Tuna Stuffed Avocados
Simple Lemon Dill Salmon Pasta
Avocado Tuna Melt
Zesty Salmon Chipotle Bowl
Tuna Poke Bowl
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Lox Pinwheels
Citrus Fennel and Chinook Salmon Salad
Cheesy Baked Crab Dip
Salmon Wellington
Oregon’s Choice Crab Louie
Crab and Corn Chowder
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Ingredients: (Makes four large servings.)
1 Can Oregon’s Choice Royal Chinook Salmon
2 Sweet Potatoes
1 Can Chickpeas
3 Tbsp Olive Oil
2 Tbsp Sesame Seeds
2 Tsp Chipotle Chili Powder
2 Tsp Smoked Paprika
1 Tsp Cumin
¼ Tsp Salt
½ Tsp Pepper
6 Cups Kale
½ Purple Onion
1 Cup Mixed Herbs (Basil, Dill, and Parsley.)
1 Avocado
¾ Cup Feta
Honey Mustard Dressing:
1/3 Cup Olive Oil
2 Tbsp Dijon Mustard
1 Tbsp Ground Mustard
3 Tbsp Honey
2 Tbsp Tahini
2 Tbsp Lemon
2 Tbsp Apple Cider Vinegar
Directions:
- Preheat oven to 425° F.
- Slice the sweet potato into strings. Combine the sweet potatoes, chickpeas, olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper on a baking sheet. Toss well to coat. Bake for 20 minutes, toss everything, and bake another 20 minutes until the chickpeas are crisp and the sweet potatoes tender.
- To make the dressing combine all ingredients in a glass jar, whisking until smooth.
- Shred kale into bite-sized pieces, drizzle a few tablespoons over the kale, and massage the dressing into the greens.
- Open and drain Oregon’s Choice Royal Chinook Salmon.
- Thinly slice the onion, avocado and mince the herbs.
- In a salad bowl, combine the kale, onion, avocado, herbs, feta, sesame seed, and Oregon’s Choice Royal Chinook Salmon.
- Lastly, toss the roasted sweet potatoes and chickpeas in with the salad. Serve immediately.
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Ingredients:
1 Can Oregon’s Choice Jalapeno Garlic Albacore
1 Cauliflower Head
3 Tbsp Olive Oil
2 Tsp Smoked Paprika
1 Tsp Chili Powder
1 Tsp Garlic Powder
½ Salt and Pepper
2 Cups Hummus
1 Cucumber
Naan or Pita Chips
Chili Herb Oil:
1/3 Cup Olive Oil
½ Cup Mixed Herbs (Cilantro, Dill, and Basil.)
3 Garlic Cloves
1 Tsp Smoked Paprika
2 Tsp Chili Flakes
2 Tbsp Sesame Seeds
2 Tsp Lemon
1 Tsp Honey
Directions:
- Preheat the oven to 425° F.
- Chop cauliflower into bite-sized pieces. Combine the cauliflower, olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper on a baking sheet. Toss well to coat evenly. Transfer to the oven and roast for 30 minutes or until tender. Then broil for up to 2 minutes on high. Watch closely, cauliflower should crisp.
- To make the chili herb oil heat oil in a skillet over medium heat until it sizzles, 5 minutes.
- Finely chop the mixed herbs and garlic. Combine the herbs, garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey in the hot oil and stir to combine.
- Open Oregon’s Choice Jalapeno Garlic Albacore and drain the liquid.
- Spread the hummus in a shallow bowl. Add the cauliflower, sprinkle Oregon’s Choice Jalapeno Garlic Albacore, and then spoon over the oil. Serve with cucumber, naan, or pita chips.
Tuna Potato Salad
Tuna Potato Salad
Ingredients:
1 can Oregon’s Choice Albacore Tuna
2 lbs. Baby Potato
½ Red Onion
4 Tbsp Parsley
Dressing:
4 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
3 Tbsp Horseradish Mayo or Plain Mayo
1 tsp Dried Dill
1 Tsp Garlic Powder
½ Tsp Red Pepper Flakes
1 ¼ Tsp Salt and Pepper
Directions:
- Fill a saucepan with 8 cups of water, add ½ tsp salt, and bring it to a boil. Meanwhile, slice baby potatoes in half. Place halved potatoes in boiling salted water and cook for approximately 10 minutes uncovered or until they can be easily pierced.
- Open and drain Oregon’s Choice Albacore Tuna.
- Finely dice red onion and chop fresh parsley.
- Once the potatoes are tender, drain and let them cool.
- Combine 4 tbsp lemon juice, 2 tbsp Dijon mustard, 3 tbsp horseradish mayo, 1 tsp dried dill, 1 tsp garlic powder, ½ tsp red pepper flakes, 1 ¼ tsp salt and pepper in a large bowl. Whisk well to create a well-blended dressing. Add potatoes, Oregon’s Choice Albacore Tuna, onions, and parsley. Toss everything together to ensure even distribution and serve!
Note: The recipe is best prepared at least a few hours prior to eating. This allows the flavors to develop and meld. I like to make it the day before!
Tuscan Tuna Salad
Tuscan Tuna Salad
Ingredients:
1 (3.5 oz) Can Oregon’s Choice Albacore
2 Cups Arugula
¼ Cup Cannellini Beans
2 Tbsp Sundried Tomato
3 Quartered Artichokes
2 Tbsp Olives
1 Tbsp Shallots
¼ Cup Feta
32 oz Wide Mouth Jar
Dressing: (Makes approximately 1 cup of dressing.)
½ Cup Olive Oil
¼ Cup Water
4 Tbsp Lemon Juice
2 Tsp Dijon Mustard
1 Tbsp Shallots
2 Garlic Cloves
1 Tbsp Honey
1 Tbsp Oregano
1 Tbsp Thyme
1 Tbsp Chives
1 Tsp Rosemary
½ Tsp Salt and Pepper
Directions:
- Combine all dressing ingredients in a blender.
- Open and drain cannellini beans and Oregon’s Choice Albacore.
- Assemble the salad by pouring the desired amount of dressing into the bottom of the 32-oz wide-mouth jar. Layer Oregon’s Choice Albacore, 1 tbsp shallots, 2 tbsp sundried tomatoes, 3 quartered artichokes, 2 tbsp olives, ¼ cups cannellini beans, and ¼ cups feta. Top with 2 cups of arugula.
Note: Single-serving Tuscan tuna salad in a jar will last up to three days if it is premade.
Salmon & Fresh Dill Deviled Eggs
Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.
Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.
Add mayonnaise, mustard, garlic salt, salt, and paprika.
Mix in lemon juice and lemon zest.
Add salmon and dill. Mix until well combined.
Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.
Garnish eggs with additional piece of salmon, small sprig of dill, and lemon zest if desired.
Albacore Tuna Cakes
Delight in these crispy Tuna Cakes with Spicy Sriracha Mayo, a tantalizing blend of albacore tuna, bell peppers, jalapeños, and savory seasonings, all coated in crunchy panko crumbs. This recipe offers the perfect balance of spice and crunch, making it an ideal appetizer or main dish. Discover how to bring a burst of flavor to your table with simple ingredients and easy steps. Enjoy a gourmet experience that’s effortlessly homemade, perfect for spicing up any meal!
Ingredients:
• 8 oz canned albacore tuna
• 2/3 cup bell pepper, diced small
• 2 jalapeños, diced small
• 2/3 cup red onion, diced small
• 1 Tbs butter
• 2 garlic cloves, minced
• 1 egg
• 3 Tbs. mayonnaise
• 1 Tbs. Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 cup panko crumbs, plus a little extra for dredging clam cakes before they hit the fryer.
• Oil for frying
Directions:
• In a skillet, add butter and sauté onions and peppers until soft, add garlic and sauté for another 2-3 minutes. Set aside.
• In a separate bowl, mix egg, mayonnaise, Worcestershire sauce, cayenne, salt and pepper.
• Add well drained tuna and sautéed peppers, onion and garlic to egg mixture, then add 1 cup panko crumbs.
• Form into 1/3 cup sized cakes, shaping them into approximately 1/2” thick rounds.
• Freeze for two hours before frying.
• Right before deep frying press a little extra panko crumbs on each side for extra crunch.
• In a deep fryer or skillet, heat oil to 350 degrees and deep fry until golden brown.
• Top with Spicy Sriracha Mayo and enjoy!
Spicy Sriracha Mayo
Ingredients:
• 1/2 cup sour cream
• 1/3 cup Mayo
• 1/2 tsp garlic
• 1/2 tsp cumin
• 1/4 tsp salt
• 3-4 tsp. Sriracha
Mix well.
Ginny’s Crescent Tuna Rolls
Savor the delight of Ginny’s Crescent Tuna Rolls, a unique blend of creamy Oregon’s Choice Albacore Tuna and green onions wrapped in flaky crescent rolls, seasoned with lemon pepper for a zestful twist. Perfect for appetizers, snacks, or light meals, these rolls are baked to golden perfection for a satisfying crunch. Discover this easy-to-make recipe that’s sure to impress at any gathering or offer a comforting homemade treat. Dive into the flavors today and bring a touch of gourmet to your table! This is the perfect holiday appetizer for any gathering — and this recipe just so happens to belong to SueAnna’s mom Ginny, and has been made with Oregon’s Choice tuna for decades.
Ingredients:
1 8oz. package cream cheese, softened
1 7.5oz can Oregon’s Choice Albacore Tuna, drained
1 Tbs. chopped green onion
1 8oz can refrigerated Pillsbury crescent dinner rolls
1/4 tsp. lemon pepper
1 tsp. lemon juice
Directions:
Heat oven to 350°
Combine cream cheese, Albacore, green onions, lemon pepper, and lemon juice. Mix well.
Separate crescent dough into 8 triangles. Divide tuna mixture into 8 equal parts and place into each triangle. Then roll from the shortest side of the triangle to the opposite point.
Place rolls onto lightly greased cookie sheet and bake for 20 minutes (for a softer crust, brush tops with a little melted butter).
Katie’s Award-Winning Tuna Sandwich
Albacore Tuna Sandwich
By Katie Wiley courtesy of The Kitchen Wild
Experience the taste of victory with Katie’s Award-Winning Tuna Salad, celebrated for being the best sandwich at the Waldport Farmer’s Market! This albacore tuna sandwich combines the richness of mayonnaise, the tang of mustard and Worcestershire sauce, and the crunch of dill pickles, creating a mouthwatering meal on whole grain bread. Perfect for a nutritious lunch or a quick, satisfying snack. Discover the recipe that stole the show and bring a gourmet touch to your table with Oregon’s finest albacore tuna.
Ingredients:
- 1, 7.5oz can Oregon’s Choice Gourmet albacore tuna
- 1/4 cup mayonnaise
- 1 Tbs. yellow mustard
- 1/2 Tbs. Worcestershire sauce
- 1/4 tsp. Johnny’s seasoning Salt
- 1 finely chopped crunchy dill pickle
Directions:
Combine all ingredients in a small bowl and mix well.
Add tuna mixture to whole grain bread with lettuce and tomato for a nutritious and perfectly balanced meal.
Chopped Albacore Tuna Salad Sandwich
Ingredients:
• Tuna salad (see recipe below)
• Iceberg lettuce
• Tomato
• Red onion
• Pickles
• Salt and pepper
• Hoagie sandwich rolls
Directions:
Layer all ingredients on a cutting board in desired quantities then chop and chop and chop.
Keep chopping until everything is in nice small bite-sized pieces, then scoop into a hoagie roll and enjoy!
For tuna salad
Ingredients:
• 1, 7.5oz can Oregon’s Choice Gourmet Albacore tuna
• 1/4 cup mayonnaise
• 1 Tbs. yellow mustard
• 1/2 Tbs. Worcestershire sauce
• 1/4 tsp. Johnny’s Seasoning Salt
Directions:
If using Oregon Albacore, do not drain tuna.
Combine all ingredients in a small bowl and mix well.
Chipotle Deviled Farm Fresh Eggs
Chipotle Deviled Farm Fresh Eggs with Jalapeño Garlic Albacore and Green Onions
By Katie Wiley courtesy of The Kitchen Wild
Discover the perfect blend of flavors with this Chipotle Deviled Farm Fresh Eggs recipe from our friend Katie of The Kitchen Wild! Featuring Oregon’s Choice Gourmet Jalapeño Garlic Albacore and Green Onions. A twist on a classic, this dish combines the richness of farm fresh eggs with the boldness of chipotle and the premium taste of our sustainable Jalapeño Garlic Albacore, topped with fresh green onions. Ideal for gatherings or a flavorful family snack, this recipe with Oregon’s Choice brings gourmet quality to your kitchen.
Ingredients:
6 eggs
1/2 cup J.L. Kraft Chipotle Aioli (I found this at both Fred Meyer and Walmart)
1/8 teaspoon salt
For topping eggs:
Oregon’s Choice Gourmet award-winning Jalapeño Garlic Albacore
Sliced green onions
Chipotle chile pepper (found in the spices section of your local grocery store)
Directions:
For the perfect hard-boiled eggs, place eggs in a pot and cover them with cold water by 1 inch. Bring the water to a boil over medium-high heat. Boil for 10 minutes, then carefully remove from boiling water and immediately place into an ice bath for 15 minutes.
Carefully peel eggs, cut your eggs in half lengthwise and place all of the yolks into a small bowl. Set the egg whites aside onto a plate.
Smash the egg yolks with a fork and mix well with the Chipotle Aioli and salt (for a smoother egg mixture you can use a hand-mixer to blend).
Fill each egg white with equal amounts of the Chipotle egg mixture (you can use a piping bag or Ziplock bag with a corner cut off to pipe into the egg whites to make them pretty, or simply spoon in mixture with a small spoon).
Top each egg with a couple of Jalapeño Garlic Albacore chunks, sliced green onions and a sprinkle of chipotle chile pepper, then serve immediately or refrigerate until ready to serve.