Gourmet Albacore & Peach Salad

Gourmet Albacore & Peach Salad

The brightness of peaches pairs so well with tuna and the roasted sunflower seeds add a nice little crunch, but what really makes this special is the caramelized balsamic vinegar!

 

Ingredients:

2 ripe peaches, sliced

4 kiwis, sliced

A few sprigs of grapes

½ can OCG Albacore tuna, flaked with a fork

1 TBSP Roasted sunflower seeds

Caramelized balsamic vinegar

Directions:

Slice the peaches and kiwis and lay them face up on a plate. Flake the tuna with a fork and lay over the top of the peaches and kiwis, add a drizzle of caramelized balsamic vinegar to the tuna. Sprinkle on the roasted sunflower seeds and add grapes along the perimeter for garnish. Serve immediately and enjoy!

Spicy Sriracha Smoked Salmon Dip

Spicy Sriracha Smoked Salmon Dip

Recipe & photo by The Kitchen Wild (Instagram @thekitchenwild)

 

Ingredients:

2 – 7.5 oz. cans Oregon’s Choice Royal Chinook Salmon

8 oz. cream cheese

1/3 cup mayonnaise

¾ tsp. garlic powder

¾ tsp cumin

½ tsp salt

3-4 tsp. sriracha

2 tsp. fresh squeezed lemon juice

Cracked black pepper to taste

Chives for garnish

 

Directions:

Mix all ingredients (except salmon) in a small mixing bowl until completely combined.

Gently fold in Chinook Salmon.

Top with chives and fresh cracked black pepper.

Serve with toasted bread or your favorite crackers, enjoy!

Tuna Salad with Lentils and Bruschetta

Both lentils and tuna are very high in protein and when combined with the brightness of bruschetta this becomes the perfect summer salad!

 

 

Ingredients:

1 can Oregon’s Choice Gourmet Albacore 7.5 oz (lightly salted or no salt)

3 cups prepared lentils (available at Trader Joe’s, or make your own ahead of time)

1 jar bruschetta (also from Trader Joe’s)

Feta cheese

Cherry tomatoes

Fresh basil leaves

Fresh black pepper

 

Combine the prepared lentils and the bruschetta together in a medium sized mixing bowl and mix until well combined. Open a can of Oregon’s Choice Gourmet Albacore and gently flake using a fork. Add the Albacore into the lentils & bruschetta mixture and gently stir to combine, then add the feta cheese on top.

In a large bowl add the tuna-lentil mixture and then add the cherry tomatoes and basil leaves around the rim. Top with fresh cracked black pepper.

Serve immediately or chill in the refrigerator for an hour before serving.

Chili-lime & Carrot Tuna Boats

By SueAnna Harrison

This was inspired by my favorite Caesar salad at Panini Bakery in Nye Beach that uses whole romaine leaves as the “bowl”.

Ingredients:

• 1 can Oregon’s Choice Gourmet Albacore tuna 7.5 oz (lightly salted or no salt added)
• Carrot-ginger-miso dressing (from Trader Joe’s)
• Thai Chili Lime Almonds (Trader Joe’s)
• Pistachios
• 2 whole romaine lettuce leaves
• 1 carrot (shredded)
• Cherry tomatoes
• Basil
• Fresh cracked black pepper

Open 1 can of Oregon’s Choice Gourmet Albacore tuna (don’t drain the fish oil!) and flake with a fork into a bowl. Add the carrot-ginger-miso dressing, mix well and set aside.

On a plate place 2 whole romaine lettuce leaves. Add the tuna to the inside of the leaves and shred a carrot over the top. Garnish with the nuts, cherry tomatoes and basil. Grind fresh cracked black pepper over the top and enjoy!

Mega Omega Chinook Salmon Salad

Recipe by SueAnna Harrison

This is my go-to lunch most days of the week. Packed with Omega-3’s, this is one of the healthiest and most delicious salads ever!

Ingredients:

• 1 can Oregon’s Choice Gourmet Chinook Salmon 7.5 oz
• Fresh spinach
• A nice vinaigrette (Bragg’s is great)
• Raspberries
• Blackberries
• Trader Joe’s Omega Trek Mix (or make your own using the ingredients listed below)
• Walnuts
• Almonds
• Pumpkin seeds / pepitas
• Dried cranberries

In a wide shallow bowl add the spinach and then add the Chinook salmon, topping with vinaigrette. Over the top of the salmon sprinkle the nuts and dried cranberries and add the berries around the rim.

Enjoy outside in the sunshine whenever possible for an extra dose of vitamin D!

 

 

 

Pink Shrimp & Chickpea Salad

Pink Shrimp & Chickpea Salad

This quick and easy salad is very high in protein. This is our version of “fast food”!

Ingredients:

• 2 cans Oregon’s Choice Gourmet Pacific Pink Shrimp, drained (2 cans of shrimp has 44 grams of protein)
• 1 can Trader Joe’s Greek Chickpeas with cumin (or home-made chickpeas, add olive oil and cumin)
• Vinaigrette dressing to taste (we like Bragg’s)
• Parsley for garnish

In a medium sized bowl add 2 cans of (drained) Pacific Pink shrimp, then add the chickpeas and lightly toss together. Top with a good vinaigrette and parsley for garnish.

SueAnna’s Sockeye Salad

SueAnna’s Sockeye Salad

This salad makes me feel like a million bucks. Made with nature’s healthiest foods, after you try this you’ll never want to eat anything else for lunch ever again.

Ingredients:

• 1 can Oregon’s Choice Gourmet Sockeye Salmon 7.5 oz
• Fresh spinach
• Walnuts
• Almonds
• Pumpkin seeds
• Dried cranberries
• Raspberries
• Blackberries
• A nice vinaigrette (I like Bragg’s)

In a wide bowl add the spinach first, then add the sockeye salmon (you can either remove the skin and bones or leave them in. The flavor is consistent either way). On top of the salmon sprinkle the nuts and dried cranberries, then add the berries around the rim. Top with a nice vinaigrette dressing and enjoy outside in the sunshine whenever possible for that extra dose of vitamin D!

Tuna Niçoise Salad

Tuna Niçoise Salad

A fresh & easy version of the famous tuna salad. Easy to make with ingredients you already have on hand, this is the perfect “spring cleaning” recipe for your refrigerator!

Ingredients:

• 1 can Oregon’s Choice Gourmet Albacore 7.5 oz
• Artichoke hearts (canned in oil or water)
• Hard boiled eggs, sliced
• Sliced black olives
• Pickled beets
• Pickled jalapenos
• Pickled asparagus
• Fresh lettuce (or spinach)
• A nice vinaigrette dressing (we like Bragg’s)
• Lemon for garnish

The spirit of this salad is in the arrangement. Make it pretty! Play with your food and have fun with it. Then enjoy it outside in the sunshine.

SueAnna’s Shrimp Salad

SueAnna’s Shrimp Salad

This is my go-to quick lunch!

Ingredients:

2 cans Oregon’s Choice Pacific pink shrimp, drained

2 tbsp. Dr. Bragg’s Vinaigrette (I really like this salad dressing- it’s a tangy, apple cider vinegar vinaigrette)

Vegan parmesan to taste*

Mix together in a small bowl and enjoy!

 

*How to make the vegan parmesan:

In a food processor combine:

 

1.5 cups raw cashews

6 tbsp. nutritional yeast

2 tsp salt

1/2 tsp garlic powder

 

Process into a fine powder.

Sprinkle on anything and everything!

Keeps in the fridge for up to 2 months.

Albacore Curry with Green Rice

Albacore Curry with Green Rice

Recipe by SueAnna Harrison

This is a quick and easy recipe that utilizes extra greens you have on hand that need to be used right away.

Ingredients:

6 oz can Oregon’s Choice Gourmet Albacore Tuna

1 TBSP curry paste (We like Thai and True brand, but any brand and color will do)

Liquid aminos (or soy sauce)

1 cup coconut milk

1 cup short grain white rice (or basmati)

2.5 cups vegetable broth

3-4 handfuls of raw leafy greens (spinach, kale, chard, anything will work!)

Directions:

First cook the green rice as explained below. Once the rice is nearly ready, make the albacore curry. Add the curry on top of the green rice and serve immediately.

For the green rice

First make Green Broth, using any surplus greens that you have on hand. We like to use a mix of spinach, kale and chard, but you can use any greens.

Blend the raw greens with vegetable broth and a pinch of salt in a blender (Vitamix works best) until you have a very smooth liquid.

Cook rice with a ratio of 1 cup rice: 2.5 cups green broth. We like to use our Instant Pot on the rice setting, but you can make it on the stove, too.

For the Albacore Curry

Saute 1 heaping TBSP of curry paste in a little bit of olive oil, add a dash of liquid aminos and 1 cup of coconut milk. Bring to a simmer and add an entire 6 oz can of Oregon’s Choice Gourmet albacore tuna (and the fish oil, too!) and cook just long enough to thoroughly heat the tuna.

Serve with green rice and enjoy!