Recipes
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Baja Smoked Albacore Taco Bowl
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Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
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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
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Avocado Tuna Melt
Open Face Avocado Tuna Melt
Ingredients
- ½ ripe avocado, diced
- ½ lemon (juiced)
- 1 tbsp fresh dill, minced, plus more to garnish
- 2 tbsp green onion, diced
- Pinch salt and pepper
- 1 can Alderwood Smoked Albacore Tuna
- 4 small slices bread, toasted
- Shredded mozzarella
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, mash the avocado with the lemon juice, dill, green onion, and salt and pepper.
- Add the tuna into the avocado mixture and break up until completely combined.
- Divide the tuna mixture evenly among the slices of bread. Top with desired amount of shredded mozzarella.
- Place into the oven for about 10-15 minutes or until the cheese is melted and everything is warmed through.
- Garnish with more dill and enjoy!
