Recipes
Jalapeño Garlic Albacore Puttanesca
Hearty Smoked Alderwood Chinook Bean Soup
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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 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
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!
