Jalapeño Garlic Albacore Puttanesca

Jalapeño Garlic Albacore Puttanesca

Ingredients:
1–2 cans Oregon’s Choice Jalapeño Garlic Albacore
3 tbsp olive oil
1 cup onion, diced
6–8 garlic cloves, minced
2 oz flat anchovies, drained
1/4 cup dry white wine
1 can (28 oz) Italian plum tomatoes, crushed
1 tsp dried oregano
3/4 cup Castelvetrano and Kalamata olives, halved
2 tbsp capers, drained
1/4 cup fresh parsley, chopped
Pinch of crushed red pepper flakes

For Serving:
8 slices of garlic bread or cooked orzo pasta

Instructions:
Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook until softened, 5–6 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add anchovies, break them up with a spoon until they dissolve into the onion mixture.
Pour in white wine and cook for 2 minutes. Add crushed tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
Stir in olives and capers, cooking for another 2 minutes.
Gently fold in Oregon’s Choice Jalapeno Garlic Albacore, along with its liquid. Sprinkle with parsley and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
Serve: Spoon sauce over garlic bread or cooked orzo pasta. Garnish with extra parsley if desired.

Hearty Smoked Alderwood Chinook Bean Soup

Hearty Smoked Alderwood Chinook Bean Soup

Ingredients:
2 cans Oregon’s Choice Alderwood Smoked Chinook
1 tbsp olive oil
1 large red onion, sliced
4 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper
2 tsp turmeric
1 ½ cups vegetable stock
1 cup red lentils, rinsed
2 spring onions, chopped
3 big handfuls spinach
1 can organic chickpeas, drained and rinsed
1 can organic red kidney beans, drained and rinsed
1 ½ tsp dried mint
1 tbsp lemon juice
½ cup coconut yogurt
Fresh mint and cilantro (for garnish)
Extra salt/pepper to taste

Croutons:
2 slices slightly stale bread of choice
1–2 tbsp olive oil
Big pinch of sea salt

Instructions:
Make the Croutons:
Preheat the oven to 350°F. Cut bread into 1-inch cubes and drizzle with olive oil, tossing to coat. Sprinkle with sea salt. Spread on a baking tray and bake for 5 minutes. Flip cubes and bake for another 5–10 minutes until golden and crisp. Allow to cool.
Cook the Soup:
Heat olive oil in a large pan over medium heat. Add onions and cook until soft and golden, about 7–8 minutes. Stir in garlic, salt, pepper, and turmeric, cooking for 1 minute until fragrant.
Add vegetable stock, lentils, spinach, and spring onions. Simmer for 25 minutes, stirring occasionally.
Stir in Oregon’s Choice Alderwood Smoked Chinook, chickpeas, kidney beans, mint, and lemon juice. Cook for an additional 7–8 minutes. Reduce heat to low.
Remove ½ cup stock and allow to cool slightly. Slowly whisk with coconut yogurt until smooth, then gently stir the mixture back into the soup.
Serve: Garnish with croutons, fresh mint, and cilantro. Adjust seasoning with salt and pepper if needed.

Creamy Caper Tuna Spread

Creamy Caper Tuna Spread

Ingredients:
1 can of Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna, drained
2/3 cup mascarpone cheese
3 tablespoons capers, drained
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
Instructions:
In a food processor, blend together the drained Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna, mascarpone cheese, capers, chives, dill, lemon juice, salt, pepper, and olive oil until smooth and creamy.
Adjust seasoning as needed.

Lemon Herb Tuna

Tuna Crostini with Italian Antipasto

Lemon Herb Tuna
Ingredients:
1 can of Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna, drained
1 shallot, diced
3 tablespoons white wine vinegar
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon juice
Instructions:
In a mixing bowl, combine the drained Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna and diced shallot.
Add the white wine vinegar, chopped herbs (parsley, basil, chives, tarragon), salt, pepper, and lemon juice.
Gently mix until all ingredients are well combined.

Larb Gourmet Albacore Lettuce Wraps

Larb Gourmet Albacore Lettuce Wraps

Ingredients: (2 servings)
2 cans of Oregon’s Choice Gourmet Albacore
½ cup cilantro, chopped
½ cup fresh mint, chopped
6 tbsp lime juice
1 tbsp fish sauce
1 tsp red chili flakes (or adjust for heat level)
5 scallions, finely sliced
½ cup purple onion, finely sliced
1 large jalapeno, chopped
5 garlic cloves, minced
1 cup rice
Romaine leaves
Optional: Cucumber, sesame seeds and lime wedges
Larb Dressing:
2 tbsp fish sauce
2 tbsp lime juice
tsp honey or sugar
½ tsp chili flakes
2 tsp rice vinegar
1 tsp soy sauce
Instructions:
Tuna Mix:
Open and drain Oregon’s Choice Gourmet Albacore. Combine albacore, cilantro, mint, jalapeno, garlic, lime juice, fish sauce, red chili flakes, scallions, and purple onion in a large bowl. Stir gently to incorporate the flavors allow to sit for at least 30 minutes to allow flavors to combine.
Rice Preparation:
Combine 2 cups water and 1 cup rice in a pot over medium-high heat until water rapidly boils. Reduce heat immediately to low and stir. Cook rice on low for 20 minutes, turn off the heat, and set aside to cool.
Mix the Sauce:
Whisk together the fish sauce, lime juice, honey, chili flakes, rice vinegar, soy sauce, and water. Adjust the balance of sweet, salty, and spicy to your taste.
Serving:
Plate the cooked rice and spoon the larb tuna mixture on top. Garnish with extra cilantro, mint, and a sprinkle of chili flakes if desired. Serve with additional lime wedges, fresh cucumber slices, dressing, and lettuce leaves for wrapping.

Baja Smoked Albacore Taco Bowl

Baja Smoked Albacore Taco Bowl

Taco Bowl: (Single Serving)
1 Can Oregon’s Choice Alderwood Smoked Albacore
1 large tortilla (for tortilla bowl)
1 cup shredded romaine
2-3 slices onion (purple or white)
1 slice of cooked or ½ cup shredded purple cabbage
½ avocado
1 tbsp pumpkin seeds
1-2 tbsp cojita or Parmesan cheese
Seasoning for optional cooked cabbage: Salt, pepper, smoked paprika, Za’atar.
Baja Dressing:
¼ cup Greek yogurt
1½ tbsp mayonnaise
1 tsp olive oil
1 lime (juice and zest)
1 tsp apple cider vinegar
1 tsp honey
½ jalapeño (seeds removed if desired)
2 tbsp cilantro, chopped
Pinch of salt
1 garlic clove, minced
¼ tsp cumin
½ tsp smoked paprika
½ tsp chipotle chili powder

Instructions:
Make the Baja Dressing:
Blend together the Greek yogurt, mayo, olive oil, lime juice, lime zest, apple cider vinegar, honey, jalapeño, cilantro, salt, garlic, cumin, smoked paprika, and chipotle chili powder until smooth.
Roast the Cabbage (Optional):
Preheat the oven to 350°F. Slice the cabbage into ½-1 inch thick rounds. Drizzle with olive oil, and season with salt, pepper, and smoked paprika (optional za’atar for extra flavor). Roast for 25 minutes until tender and slightly caramelized. Set aside to cool.
Make the Tortilla Bowl (Optional):
To create a tortilla bowl, place the tortilla in an oven-safe round container. Bake at 350°F for about 10 minutes until crisp. Remove and let cool.
Assemble the Taco Bowl:
Open and drain Oregon’s Choice Alderwood Smoked Albacore. In the tortilla bowl, layer the shredded romaine, sliced onion, jalapeño, and cooked or fresh cabbage. Add ½ avocado, sprinkle with pumpkin seeds, and top with cheese. Place the Oregon’s Choice Alderwood Smoked Albacore on top of the salad and drizzle generously with the Baja dressing.

Baja Dressing (16 oz), Refrigerate for 5 to 7 days when stored in an airtight container.
Ingredients:
1 cup Greek yogurt
5 tbsp mayonnaise
1 tbsp olive oil
Juice of 2 limes (about 2 oz) plus zest
1 tbsp apple cider vinegar
1 tbsp honey
1 jalapeño, chopped
¼ cup cilantro, chopped
2 garlic cloves, minced
¼ tsp salt
1 tsp cumin
2 tsp smoked paprika
2 tsp chipotle chili powder
Instructions:
Combine everything:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the apple cider vinegar, honey, jalapeño, cilantro, garlic, salt, cumin, smoked paprika, and chipotle chili powder. Blend the ingredients until smooth. Allow the dressing to chill for at least 30 minutes to let the flavors meld.

Tikka Smoked Albacore with Mint Yogurt

Tikka Smoked Albacore with Mint Yogurt

Ingredients: (Single serving)
1 can Oregon’s Choice Alderwood Smoked Albacore
6 cup spinach
6 tsp olive oil
2 tsp lemon
6 garlic cloves
1 small naan bread
Fish Spice Rub:
¼ tsp coriander seeds
¼ tsp paprika
Pinch of turmeric
Pinch of nutmeg
Pinch of cinnamon
¼ tsp cardamom
¼ tsp cumin
Pinch of cayenne pepper
2 tbsp olive oil (to coat the fish and apply the spice rub)
Mint Yogurt Sauce:
2 tbsp Greek yogurt
1 tbsp fresh mint, finely chopped
1 tsp lemon juice
½ tsp white balsamic vinegar
Pinch of salt (added to taste)

Instructions:
Prepare Spinach:
Add garlic, lemon, olive oil, and spinach to a pan on medium heat. Cover and cook until spinach begins to wilt. Remove from heat and set aside.
Prepare the Albacore:
Open and drain Oregon’s Choice Alderwood Smoked Albacore. Mix all the spices in a small bowl. Lightly coat the Oregon’s Choice Alderwood Smoked Albacore with olive oil and rub the spice mix onto it. Heat a small skillet over medium-high heat. Sear the tuna for 1-2 minutes
Mint Yogurt Sauce:
Combine the Greek yogurt, fresh mint, lemon juice, and white balsamic vinegar. Add a pinch of salt to taste.
Warm the Naan:
Toast the naan on a small skillet or in the oven for 1-2 minutes until warm and slightly crispy.
Assemble:
On the naan, layer with spinach, Oregon’s Choice Alderwood Smoked Albacore, and drizzle with mint yogurt sauce. Garnish with extra mint and a pinch of paprika.

Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing

Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing

Salad: (1 serving or 2 side salads)
 1 can Oregon’s Choice Alderwood Smoked Chinook
 2 cups arugula
 2 cups spinach
 8-10 cherry tomatoes, halved
 4-6 slices purple onion
 ½ cucumber, sliced
 ½ avocado per salad
 2 tbsp pumpkin seeds
 2 tbsp Parmesan cheese

Zesty Cilantro Lime Dressing:
 ½ cup Greek yogurt
 1½ tbsp mayonnaise
 2 tsp olive oil
 1½ limes (juice and zest)
 2 tsp apple cider vinegar
 2 tsp honey
 1 small jalapeño
 ¼ cup cilantro, chopped
 ⅛ tsp salt
 1-2 garlic cloves, minced

Instructions:
1. Make the Dressing:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the
apple cider vinegar, honey, jalapeño, cilantro, garlic, and salt. Blend the mixture until

smooth. Let the dressing chill for at least 30 minutes before serving to allow the flavors
to meld.
2. Build the Salads:
Open and drain Oregon’s Choice Alderwood Smoked Chinook. On two plates or in
bowls, layer the arugula and spinach, then add the cherry tomatoes, onion slices, and
cucumber. Top each salad with ½ avocado, pumpkin seeds, and Parmesan cheese. Lay
Oregon’s Choice Alderwood Smoked Chinook on each salad and drizzle with the Zesty
cilantro lime dressing.

Zesty Cilantro Lime Dressing (16 oz) Refrigerate for 5 to 7 days when stored in an airtight
container.
Ingredients:
 1 cup Greek yogurt
 3 tbsp mayonnaise
 1 tbsp olive oil
 Juice of 2 limes (about 2 oz) plus zest
 1 tbsp apple cider vinegar
 1 tbsp honey
 1 jalapeño, chopped
 ¼ cup cilantro, chopped
 2 garlic cloves, minced
 ¼ tsp salt
Instructions:
1. Combine everything:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the
apple cider vinegar, honey, jalapeño, cilantro, garlic, and salt. Blend the mixture until
smooth. Let the dressing chill for at least 30 minutes before serving to allow the flavors
to meld.

Pesto Potato and Gourmet Albacore Salad

Pesto Potato and Gourmet Albacore Salad

Ingredients:
1 Can Oregon’s Choice Gourmet Albacore
1 lb. Butterball Potato
2 Tbsp Olive Oil
½ Cup Purple Onion
2 Cup Arugula
1 Large Radish
Pesto Dressing:
4 Tbsp Pesto, Refridgerated
2 Tbsp Lemon
2 Tbsp Olive oil
¼ Tsp each Salt and Pepper

Directions:
Preheat oven to 425. Cut potatoes in half and cover generously with 4 Tbsp of olive oil. Salt and pepper to taste. Lay potatoes face down onto pan and cook for 15minutes.
Then cut ½ cup onion into half rounds adding onions on top of potatoes, cook potatoes for an additional 25minutes or until golden brown. Once done pull out and allow to cool before adding to salad.
Drain one can of Oregon’s Choice Gourmet Albacore.
Cut 1 large radish and set aside. each of salt and pepper.
Mix 4 tbsp pesto, 2 tbsp lemon, remaining 2 tbsp olive oil and 1/4
To assemble add to a bowl arugula, radish, purple onion, potato, Oregon’s Choice Gourmet Albacore and pesto dressing.

Miso-Kissed Kale and Gourmet Albacore Salad

Miso-Kissed Kale and Gourmet Albacore Salad

Ingredients:
1 Can Oregon’s Choice Gourmet Albacore
1 Cup Kale
½ Red Onion
½ Yellow Onion
½ Cup Avocado Oil
1 Tbsp Corn Starch
¼ Cup Shredded Carrots
¼ Cup Peas, Fresh or Frozen
1 Green Onion
Optional: Nasturtium leaves and flowers.

Miso Dressing:
4 Tsp Miso
1 Tbsp Rice Wine Vinegar
2 Tsp Honey
1 Tsp Dijon Mustard
½ Tsp Sesame Oil

Directions:
Open and drain Oregon’s Choice Gourmet Albacore, set aside.
Mix all miso dressing ingredients together set aside.
Slice both onions into half rounds. Take 1 tbsp of corn starch and cover onions evenly.
Over medium, heat oil until it sizzles when a single onion is added. Place onions in a single layer for five minutes or until golden brown. Line a plate with a paper towel, removing onions from oil and allow to cool.
Assemble salad, add kale, carrots, green peas, Oregon’s Choice Gourmet Albacore, fried onion, and drizzle with miso dressing. Garnish with green onion and nasturtium leaves and flowers.