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Recipes


Jalapeño Garlic Albacore Puttanesca

Hearty Smoked Alderwood Chinook Bean Soup

Creamy Caper Tuna Spread

Lemon Herb Tuna

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

Miso-Kissed Kale and Gourmet Albacore Salad

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

Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

Ginny’s Crescent Tuna Rolls

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

Finnish Salmon Soup

Tuna Croquettes

Tuna Bagel Board

Salmon Mini Dutch Baby

Spicy Tuna Stuffed Avocados

Simple Lemon Dill Salmon Pasta

Avocado Tuna Melt

Zesty Salmon Chipotle Bowl

Tuna Poke Bowl

Rustic Italian Albacore Sandwich

Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

Crab Stuffed Portobello Mushrooms

Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Ingredients

  • 2 cans Oregon’s Choice Alderwood Smoked Albacore, drained
  • ⅔ cup gluten free breadcrumbs
  • ½ cup chopped green onion
  • 3 eggs
  • ½ lemon, juiced
  • 2 tsp dijon mustard
  • 1/4  tsp salt
  • ½ tsp ground black pepper
  • Arugula – optional to serve
  • Oil – for baking

 

Chipotle Aioli

  • ½ cup mayonnaise
  • 2 chipotles in adobo, finely chopped
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • ¼ tsp ground black pepper

 

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together all ingredients for the chipotle aioli and set aside.
  2. Pour the tuna into a medium-size mixing bowl. Use a fork to break up the tuna.
  3. Add the remaining ingredients except the arugula and oil and mix until combined. Place into the fridge to chill for about 20 minutes.
  4. Scoop ⅓ cup of the tuna mixture and form into a patty and set on a lined baking sheet. Repeat with the remaining tuna mixture. 
  5. Transfer the baking sheet to the oven and bake for 10-15 min. Remove from the oven and lightly brush with oil, then place into the oven on broil for 2-5 minutes until crisp. 
  6. Serve the tuna cakes with the aioli on a bed of arugula if desired.

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