Recipes
Jalapeño Garlic Albacore Puttanesca
Hearty Smoked Alderwood Chinook Bean Soup
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
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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
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Salmon & Fresh Dill Deviled Eggs
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
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Albacore Asparagus and Tomato Lemon Butter Sauce
Albacore Asparagus and Tomato Lemon Butter Sauce
Ingredients:
2 cans (7.5 oz) Oregon’s Choice Gourmet Albacore
1 lb. Asparagus
2 Tbsp Olive Oil (Split)
4 Tbsp Butter
2 Tbsp Garlic Minced
2 Tbsp Lemon Juice
½ Cup White Wine (Sub Chicken Broth)
½ Tsp Red Pepper Flakes
½ Tsp Salt (Split)
½ Tsp Pepper (Split)
1 Bunch Green Onions
16 oz Cherry Tomatoes.
1 Package Basil
Baguette
Directions:
- Preheat oven to 425. Toss asparagus in olive oil to coat and season with salt and pepper to taste. Arrange on a baking sheet in a single layer and bake for 25 minutes.
- Drain Oregon’s Choice Gourmet Albacore and mixture with 1 tbsp olive oil, 2 tbsp lemon, ¼ tsp of pepper, ¼ tsp salt, ¼ tsp red pepper flakes and set aside.
- Prepare ingredients by halving tomatoes and mincing the garlic. Cut the green onion, separating the whites from the green. Heat 1 tbsp olive oil, 2 tbsp butter, and tomatoes in a large skillet over medium-high heat. Cook for 5 minutes or until blistered. Reduce heat to medium and add garlic, the whites of the green onions, ¼ tsp red pepper flakes, ¼ tsp salt, and ¼ tsp pepper and cook for 5 minutes. Or until the mixture is thickening.
- Add ½ cup of white wine (or broth), bring to a simmer, and cook for 5 minutes. Add Oregon’s Choice Gourmet Albacore and 2 tbsp butter and cook for an additional 5 minutes.
- To serve, add the greens of the green onions, basil, and a baguette!
