Crab Cake Poppers with Herbed Lemon Aioli

Ingredients

Poppers

• 2 cans Oregon’s Choice Pacific Dungeness Crab, drained
• 2 oz cream cheese, softened
• 1 egg yolk
• ½ lemon, juiced
• ¼ cup shredded mozzarella
• ¼ cup shredded smoked gouda
• ½ cup panko breadcrumbs 
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ⅛ tsp cayenne
• Pinch of salt and pepper
• More panko breadcrumbs for rolling
• Avocado oil, for frying

Aioli 

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• ½ lemon, juiced
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

1. To make the aioli, combine all ingredients until combined. Refrigerate until ready to serve. 
2. To make the poppers, pour the crab into a large mixing bowl and break up with a fork. Add the cream cheese and break up with a fork until completely combined. 
3. Add the remaining ingredients (minus the avocado oil + additional bread crumbs) and mix until completely combined. 
4. Use a cookie scoop and roll into balls. Roll the balls into extra panko then place in the fridge while you heat the oil for frying.  
5. Heat a cast iron skillet over medium high heat and add about ½ inch of avocado oil to the pan. Once the oil reaches 350 degrees, reduce the heat to medium to avoid burning, but keep an eye on the temp to make sure it doesn’t dip too low. 
6. Add the poppers and fry for about 3-5 minutes per side until golden brown.
7. Once done, remove from the pan and place on a paper towel lined plate to drain.

Thai Tuna Sliders with Broccoli Slaw

Thai Tuna Sliders with Broccoli Slaw

Ingredients – makes 6 sliders

• 2 cans Oregon’s Choice Jalapeno Garlic Albacore Tuna
• 1 egg + 1 egg yolk
• 1/2 cup breadcrumbs
• ¼ cup chopped green onion
• 2 tbsp chopped cilantro
• ½ lime, juiced
• 1 inch knob ginger, grated
• Avocado oil, to fry
• 6 slider buns, to serve
• Mayonnaise + sriracha sauce, to serve – optional
• Chopped cilantro, to serve 

Slaw

• 12 oz broccoli slaw
• ¼ cup chopped peanuts
• 1 tbsp mayonnaise
• 1 tbsp creamy peanut butter
• 1 tbsp honey
• 1 tbsp sesame oil
• ½ tbsp sriracha
• ½ lime, juiced

Directions

1. In a medium bowl, break up the tuna with a fork. Add the egg, breadcrumbs, green onion, cilantro, lime, and ginger. Mix well to combine the ingredients, add the egg yolk, and mix again.
2. Working one at a time, scoop ⅓ cup of the tuna mixture and form into a small patty. Repeat with the remaining tuna mixture (you should have 6 patties). Let chill in the fridge for 30 minutes.
3. Meanwhile, in a small bowl, mix together the ingredients for the slaw.
4. Heat a large skillet over medium heat and add a couple tablespoons of avocado oil to prepare to fry the patties. When the oil is hot, place the patties in the skillet and fry for about 3-4 minutes per side, or until golden brown and crisp.
5. In a small bowl, whisk together your desired amount of mayonnaise and sriracha until smooth.
6. Assemble the sliders with a layer of sriracha mayo, then the tuna patty. Top with the slaw and cilantro if desired.

Avocado Tuna Chickpea Salad

Avocado Tuna Chickpea Salad

Ingredients

• 1, 7.5 oz can Oregon’s Choice Albacore Tuna with Sea Salt
• 1, 14 oz can chickpeas, drained and rinsed
• 2 medium ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, thinly sliced into half moons

Dressing

• 1 medium shallot, thinly sliced
• 1 tbsp apple cider vinegar
• ½ lemon, juiced (about 2 tbsp)
• ¼ cup extra virgin olive oil
• ¼ cup chopped parsley
• ½ tbsp lemon zest
• ½ tbsp dijon
• 1 tsp minced garlic
• ¼ tsp red pepper flakes
• Pinch of salt and pepper

Directions

1. Add the shallot to a small bowl and toss with lemon juice and apple cider vinegar. Let sit for 10 minutes to macerate the onion.
2. Add the olive oil, parsley, lemon, garlic, red pepper flakes, and salt and pepper to taste. Stir to combine, then pour over the tuna mixture in the large bowl. Toss to coat the salad ingredients with the dressing.
3. In a large mixing bowl, add the tuna and break up with a fork. Add the chickpeas, avocado, cherry tomatoes, and cucumber.
4. Pour the shallot mixture over the top of the salad and toss until combined. 
5. Garnish with lemon wedges and more parsley if desired.

Salmon Salad: Two Ways

Salmon Salad Two Ways

Ingredients

Salmon Salad

• 2 cans Oregon’s Choice Chinook Salmon, drained
• 3 oz cream cheese, softened
• 3 tbsp unsweetened greek yogurt
• ½ cup celery, finely diced
• 1-2 tbsp fresh chives, minced
• 1-2 tbsp fresh parsley, minced
• 1-2 tbsp fresh dill, minced
• ½ tbsp capers, chopped
• Salt and pepper, to taste

Lettuce Wraps

• Butter Lettuce
• Prepared salmon salad
• Sesame seeds
• Freshly cracked black pepper

Avocado Toast

• Toasted sourdough
• Prepared salmon salad
• Ripe avocado, sliced
• Dill
• Freshly cracked black pepper
• Red pepper flakes

Directions

1. Combine all salmon salad ingredients into a medium sized bowl and mix until thoroughly combined. Add 2 tbsp each of fresh herbs for more if desired.
2. To make the lettuce wraps, add the desired amount of prepared salmon salad onto butter lettuce. Sprinkle the lettuce wraps with sesame seeds and pepper.
3. To make avocado toast, spread the desired amount of prepared salmon salad over the toast. Top with sliced avocado, more dill, pepper, and red pepper flakes.

Tuna Ceviche

Tuna Ceviche

Ingredients

• 1, 7.5 oz can Oregon’s Choice Gourmet Albacore Tuna, Lightly Salted
• ½ red onion, finely diced
• 1 plum tomato, seeded and finely diced
• 1 jalapeno, seeded and finely diced
• 3-4 radishes, finely diced
• 1 lime, juice and zest
• Salt and pepper to taste
• Green onions, chopped, to garnish

Directions

1. Combine all ingredients in a medium bowl and toss to combine.
2. Refrigerate for 15-20 minutes.
3. Serve with green onion on top and tortilla chips to serve!

Mary’s Tuna Burgers

Mary’s Tuna Burgers

by Mary King, longtime customer

1 can Oregon’s Choice Gourmet Albacore tuna

2 tbsp mayonnaise

Poppyseed rolls (or any kind will do)

1/3 cup chopped celery

1/8 cup diced radishes

1 whole potato (cubed and boiled)

¼ cup diced spring onions

Swiss cheese

Mix all ingredients together. Butter the inside of each roll and spoon the tuna mixture into each.

Wrap each roll tightly in foil and bake at 500 degrees for 10 minutes.

Tuna Spaghettini Amalfitani

By Ted LaPage (& inspired by Flora Alda)

“The recipe is Spaghettini Amalfitani, from ‘99 Ways to Cook Pasta’, by Flora Alda (mother of Alan Alda, the actor). At least, that’s where it started. My version has changed some from what’s in the book, for simplicity and available ingredients. So far nobody’s complained.”

Albacore Tuna Cakes

Recipe by Shelly Heim

Ingredients:

2 cans Oregon’s Choice Gourmet Albacore Tuna

¼ cup panko

2 eggs

¼ cup minced onion

2 tbsp. capers

1 tbsp. Dijon

1 tbsp. no soy mayo

2 tsp sriracha

Method:

Meat skillet to medium high.

Mix all ingredients but the sriracha and mayo.

Form 4 patties.

Place in hot skillet and cook for about 4 minutes on each side until golden brown.

Heirloom Tomato & Tuna Summer Salad

Heirloom Tomato & Tuna Summer Salad

What better way to utilize summer’s bounty of heirloom tomatoes than pairing with tuna and mozzarella! This salad not only tastes amazing but looks spectacular, too.

Ingredients:

2 large Heirloom tomatoes

½ can OCG Albacore tuna, flaked with a fork

¼ cup mozzarella cheese

Sea Salt & fresh cracked pepper (to taste)

True Lemon (crystallized lemon powder)

Grapes (for garnish)

Directions:

Slice the heirloom tomatoes and lay flat on a plate. Flake the tuna with a fork and place over the top of the tomatoes, sprinkle true lemon directly on top of the tuna. Add the mozzarella. Sprinkle sea salt and fresh cracked black pepper over everything, then add the grapes for garnish along the perimeter. Serve immediately. Enjoy!

Green Smoked Salmon Pasta

Green Smoked Salmon Pasta

This pasta is supercharged with the power of GREENS!

Ingredients:

½ package wide noodle pasta

½ cup pesto

2 handfuls of fresh spinach

½ can OCG Alderwood Smoked Chinook Salmon

¼ cup parmesan cheese

Directions:

Cook the pasta according to the directions on the package. While the pasta is cooking, chop the spinach and wilt over medium heat. Set aside and allow to cool.

Once the spinach has cooled, use a Cuisinart to blend the spinach until smooth, then combine it with the pesto.

Drain the pasta. In a large bowl, add the pasta, pesto and spinach mixture and mix until the noodles are thoroughly green.

Plate the pasta by using a fork to twirl the noodles into little spirals.

Flake the smoked salmon into small pieces with a fork and sprinkle over the top of the pasta. Finish with parmesan and a basil leaf for garnish. Enjoy!