Recipes
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
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
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
- Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together all ingredients for the chipotle aioli and set aside.
- Pour the tuna into a medium-size mixing bowl. Use a fork to break up the tuna.
- Add the remaining ingredients except the arugula and oil and mix until combined. Place into the fridge to chill for about 20 minutes.
- 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.
- 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.
- Serve the tuna cakes with the aioli on a bed of arugula if desired.
