Recipes
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
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Miso-Kissed Kale and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
Ingredients:
1 Can Oregon’s Choice Gourmet Albacore
1 Cup Kale
½ Red Onion
½ Yellow Onion
½ Cup Avocado Oil
1 Tbsp Corn Starch
¼ Cup Shredded Carrots
¼ Cup Peas, Fresh or Frozen
1 Green Onion
Optional: Nasturtium leaves and flowers.
Miso Dressing:
4 Tsp Miso
1 Tbsp Rice Wine Vinegar
2 Tsp Honey
1 Tsp Dijon Mustard
½ Tsp Sesame Oil
Directions:
Open and drain Oregon’s Choice Gourmet Albacore, set aside.
Mix all miso dressing ingredients together set aside.
Slice both onions into half rounds. Take 1 tbsp of corn starch and cover onions evenly.
Over medium, heat oil until it sizzles when a single onion is added. Place onions in a single layer for five minutes or until golden brown. Line a plate with a paper towel, removing onions from oil and allow to cool.
Assemble salad, add kale, carrots, green peas, Oregon’s Choice Gourmet Albacore, fried onion, and drizzle with miso dressing. Garnish with green onion and nasturtium leaves and flowers.
