Recipes
Jalapeño Garlic Albacore Puttanesca
Hearty Smoked Alderwood Chinook Bean Soup
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
Pesto Potato and Gourmet Albacore Salad
Pesto Potato and Gourmet Albacore Salad
Ingredients:
1 Can Oregon’s Choice Gourmet Albacore
1 lb. Butterball Potato
2 Tbsp Olive Oil
½ Cup Purple Onion
2 Cup Arugula
1 Large Radish
Pesto Dressing:
4 Tbsp Pesto, Refridgerated
2 Tbsp Lemon
2 Tbsp Olive oil
¼ Tsp each Salt and Pepper
Directions:
Preheat oven to 425. Cut potatoes in half and cover generously with 4 Tbsp of olive oil. Salt and pepper to taste. Lay potatoes face down onto pan and cook for 15minutes.
Then cut ½ cup onion into half rounds adding onions on top of potatoes, cook potatoes for an additional 25minutes or until golden brown. Once done pull out and allow to cool before adding to salad.
Drain one can of Oregon’s Choice Gourmet Albacore.
Cut 1 large radish and set aside. each of salt and pepper.
Mix 4 tbsp pesto, 2 tbsp lemon, remaining 2 tbsp olive oil and 1/4
To assemble add to a bowl arugula, radish, purple onion, potato, Oregon’s Choice Gourmet Albacore and pesto dressing.
