Recipes
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
Smoked Tuna Cream Cheese Board
Shrimp Tortellini
Salmon Sushi Cupcakes
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
BBQ Smoked Albacore Pizza
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Feta & Spinach Tuna Meatballs
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Crab Cake Poppers with Herbed Lemon Aioli
Thai Tuna Sliders with Broccoli Slaw
Avocado Tuna Chickpea Salad
Tuna Potato Salad
Tuna Potato Salad
Ingredients:
1 can Oregon’s Choice Albacore Tuna
2 lbs. Baby Potato
½ Red Onion
4 Tbsp Parsley
Dressing:
4 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
3 Tbsp Horseradish Mayo or Plain Mayo
1 tsp Dried Dill
1 Tsp Garlic Powder
½ Tsp Red Pepper Flakes
1 ¼ Tsp Salt and Pepper
Directions:
- Fill a saucepan with 8 cups of water, add ½ tsp salt, and bring it to a boil. Meanwhile, slice baby potatoes in half. Place halved potatoes in boiling salted water and cook for approximately 10 minutes uncovered or until they can be easily pierced.
- Open and drain Oregon’s Choice Albacore Tuna.
- Finely dice red onion and chop fresh parsley.
- Once the potatoes are tender, drain and let them cool.
- Combine 4 tbsp lemon juice, 2 tbsp Dijon mustard, 3 tbsp horseradish mayo, 1 tsp dried dill, 1 tsp garlic powder, ½ tsp red pepper flakes, 1 ¼ tsp salt and pepper in a large bowl. Whisk well to create a well-blended dressing. Add potatoes, Oregon’s Choice Albacore Tuna, onions, and parsley. Toss everything together to ensure even distribution and serve!
Note: The recipe is best prepared at least a few hours prior to eating. This allows the flavors to develop and meld. I like to make it the day before!
Tuscan Tuna Salad
Tuscan Tuna Salad
Ingredients:
1 (3.5 oz) Can Oregon’s Choice Albacore
2 Cups Arugula
¼ Cup Cannellini Beans
2 Tbsp Sundried Tomato
3 Quartered Artichokes
2 Tbsp Olives
1 Tbsp Shallots
¼ Cup Feta
32 oz Wide Mouth Jar
Dressing: (Makes approximately 1 cup of dressing.)
½ Cup Olive Oil
¼ Cup Water
4 Tbsp Lemon Juice
2 Tsp Dijon Mustard
1 Tbsp Shallots
2 Garlic Cloves
1 Tbsp Honey
1 Tbsp Oregano
1 Tbsp Thyme
1 Tbsp Chives
1 Tsp Rosemary
½ Tsp Salt and Pepper
Directions:
- Combine all dressing ingredients in a blender.
- Open and drain cannellini beans and Oregon’s Choice Albacore.
- Assemble the salad by pouring the desired amount of dressing into the bottom of the 32-oz wide-mouth jar. Layer Oregon’s Choice Albacore, 1 tbsp shallots, 2 tbsp sundried tomatoes, 3 quartered artichokes, 2 tbsp olives, ¼ cups cannellini beans, and ¼ cups feta. Top with 2 cups of arugula.
Note: Single-serving Tuscan tuna salad in a jar will last up to three days if it is premade.
Salmon & Fresh Dill Deviled Eggs
Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.
Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.
Add mayonnaise, mustard, garlic salt, salt, and paprika.
Mix in lemon juice and lemon zest.
Add salmon and dill. Mix until well combined.
Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.
Garnish eggs with additional piece of salmon, small sprig of dill, and lemon zest if desired.
Albacore Tuna Cakes
Delight in these crispy Tuna Cakes with Spicy Sriracha Mayo, a tantalizing blend of albacore tuna, bell peppers, jalapeños, and savory seasonings, all coated in crunchy panko crumbs. This recipe offers the perfect balance of spice and crunch, making it an ideal appetizer or main dish. Discover how to bring a burst of flavor to your table with simple ingredients and easy steps. Enjoy a gourmet experience that’s effortlessly homemade, perfect for spicing up any meal!
Ingredients:
• 8 oz canned albacore tuna
• 2/3 cup bell pepper, diced small
• 2 jalapeños, diced small
• 2/3 cup red onion, diced small
• 1 Tbs butter
• 2 garlic cloves, minced
• 1 egg
• 3 Tbs. mayonnaise
• 1 Tbs. Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 cup panko crumbs, plus a little extra for dredging clam cakes before they hit the fryer.
• Oil for frying
Directions:
• In a skillet, add butter and sauté onions and peppers until soft, add garlic and sauté for another 2-3 minutes. Set aside.
• In a separate bowl, mix egg, mayonnaise, Worcestershire sauce, cayenne, salt and pepper.
• Add well drained tuna and sautéed peppers, onion and garlic to egg mixture, then add 1 cup panko crumbs.
• Form into 1/3 cup sized cakes, shaping them into approximately 1/2” thick rounds.
• Freeze for two hours before frying.
• Right before deep frying press a little extra panko crumbs on each side for extra crunch.
• In a deep fryer or skillet, heat oil to 350 degrees and deep fry until golden brown.
• Top with Spicy Sriracha Mayo and enjoy!
Spicy Sriracha Mayo
Ingredients:
• 1/2 cup sour cream
• 1/3 cup Mayo
• 1/2 tsp garlic
• 1/2 tsp cumin
• 1/4 tsp salt
• 3-4 tsp. Sriracha
Mix well.
Ginny’s Crescent Tuna Rolls
Savor the delight of Ginny’s Crescent Tuna Rolls, a unique blend of creamy Oregon’s Choice Albacore Tuna and green onions wrapped in flaky crescent rolls, seasoned with lemon pepper for a zestful twist. Perfect for appetizers, snacks, or light meals, these rolls are baked to golden perfection for a satisfying crunch. Discover this easy-to-make recipe that’s sure to impress at any gathering or offer a comforting homemade treat. Dive into the flavors today and bring a touch of gourmet to your table! This is the perfect holiday appetizer for any gathering — and this recipe just so happens to belong to SueAnna’s mom Ginny, and has been made with Oregon’s Choice tuna for decades.
Ingredients:
1 8oz. package cream cheese, softened
1 7.5oz can Oregon’s Choice Albacore Tuna, drained
1 Tbs. chopped green onion
1 8oz can refrigerated Pillsbury crescent dinner rolls
1/4 tsp. lemon pepper
1 tsp. lemon juice
Directions:
Heat oven to 350°
Combine cream cheese, Albacore, green onions, lemon pepper, and lemon juice. Mix well.
Separate crescent dough into 8 triangles. Divide tuna mixture into 8 equal parts and place into each triangle. Then roll from the shortest side of the triangle to the opposite point.
Place rolls onto lightly greased cookie sheet and bake for 20 minutes (for a softer crust, brush tops with a little melted butter).
Katie’s Award-Winning Tuna Sandwich
Albacore Tuna Sandwich
By Katie Wiley courtesy of The Kitchen Wild
Experience the taste of victory with Katie’s Award-Winning Tuna Salad, celebrated for being the best sandwich at the Waldport Farmer’s Market! This albacore tuna sandwich combines the richness of mayonnaise, the tang of mustard and Worcestershire sauce, and the crunch of dill pickles, creating a mouthwatering meal on whole grain bread. Perfect for a nutritious lunch or a quick, satisfying snack. Discover the recipe that stole the show and bring a gourmet touch to your table with Oregon’s finest albacore tuna.
Ingredients:
- 1, 7.5oz can Oregon’s Choice Gourmet albacore tuna
- 1/4 cup mayonnaise
- 1 Tbs. yellow mustard
- 1/2 Tbs. Worcestershire sauce
- 1/4 tsp. Johnny’s seasoning Salt
- 1 finely chopped crunchy dill pickle
Directions:
Combine all ingredients in a small bowl and mix well.
Add tuna mixture to whole grain bread with lettuce and tomato for a nutritious and perfectly balanced meal.
Chopped Albacore Tuna Salad Sandwich
Ingredients:
• Tuna salad (see recipe below)
• Iceberg lettuce
• Tomato
• Red onion
• Pickles
• Salt and pepper
• Hoagie sandwich rolls
Directions:
Layer all ingredients on a cutting board in desired quantities then chop and chop and chop.
Keep chopping until everything is in nice small bite-sized pieces, then scoop into a hoagie roll and enjoy!
For tuna salad
Ingredients:
• 1, 7.5oz can Oregon’s Choice Gourmet Albacore tuna
• 1/4 cup mayonnaise
• 1 Tbs. yellow mustard
• 1/2 Tbs. Worcestershire sauce
• 1/4 tsp. Johnny’s Seasoning Salt
Directions:
If using Oregon Albacore, do not drain tuna.
Combine all ingredients in a small bowl and mix well.
Chipotle Deviled Farm Fresh Eggs
Chipotle Deviled Farm Fresh Eggs with Jalapeño Garlic Albacore and Green Onions
By Katie Wiley courtesy of The Kitchen Wild
Discover the perfect blend of flavors with this Chipotle Deviled Farm Fresh Eggs recipe from our friend Katie of The Kitchen Wild! Featuring Oregon’s Choice Gourmet Jalapeño Garlic Albacore and Green Onions. A twist on a classic, this dish combines the richness of farm fresh eggs with the boldness of chipotle and the premium taste of our sustainable Jalapeño Garlic Albacore, topped with fresh green onions. Ideal for gatherings or a flavorful family snack, this recipe with Oregon’s Choice brings gourmet quality to your kitchen.
Ingredients:
6 eggs
1/2 cup J.L. Kraft Chipotle Aioli (I found this at both Fred Meyer and Walmart)
1/8 teaspoon salt
For topping eggs:
Oregon’s Choice Gourmet award-winning Jalapeño Garlic Albacore
Sliced green onions
Chipotle chile pepper (found in the spices section of your local grocery store)
Directions:
For the perfect hard-boiled eggs, place eggs in a pot and cover them with cold water by 1 inch. Bring the water to a boil over medium-high heat. Boil for 10 minutes, then carefully remove from boiling water and immediately place into an ice bath for 15 minutes.
Carefully peel eggs, cut your eggs in half lengthwise and place all of the yolks into a small bowl. Set the egg whites aside onto a plate.
Smash the egg yolks with a fork and mix well with the Chipotle Aioli and salt (for a smoother egg mixture you can use a hand-mixer to blend).
Fill each egg white with equal amounts of the Chipotle egg mixture (you can use a piping bag or Ziplock bag with a corner cut off to pipe into the egg whites to make them pretty, or simply spoon in mixture with a small spoon).
Top each egg with a couple of Jalapeño Garlic Albacore chunks, sliced green onions and a sprinkle of chipotle chile pepper, then serve immediately or refrigerate until ready to serve.
Lemony Herbed Royal Chinook Wrap
Lemony Herbed Royal Chinook Wrap
Ingredients: (The recipe makes four wraps.)
2 Cans Oregon’s Choice Royal Chinook
4 Tortilla
4 Cups Mixed Greens
½ Purple Onion
1 Cucumber
2 Cups Broccoli Sprouts
¼ Cup Crème Fraiche or Goat Cheese
Optional: Pickled Beet
Dressing:
1 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Green Onion
4 Garlic Clove
¼ Cup Greek Yogurt
½ Cup Mayo
1 Tbsp Lemon
1 Tsp Zaatar
½ Tsp Salt and Pepper
Directions:
- Place all dressing ingredients in a blender to mix. Open and Drain Oregon’s Choice Royal Chinook. In a bowl, toss mixed greens, broccoli sprouts, purple onion, and Royal Chinook with dressing to taste.
- Slice cucumber thinly the length of the wrap. Dress the tortilla with 2 Tbsp Crème Fraiche, several slices of cucumber, pickled beet, and Royal Chinook salad mixture. Wrap and serve!
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Alaskan Sockeye Salmon with Roasted Zucchini and Pumpkin Feta Puree
Ingredients:
2 Cans Oregon’s Choice Alaskan Sockeye Salmon
2 Tbsp Lemon
1 Tsp Lemon Zest
3 Garlic Cloves
1 Tbsp Honey
6 Tbsp Olive Oil -Split
1 lb. Pumpkin (Substitute Butternut Squash)
1 lb. Zucchini
2 Tsp Thyme
2 Tsp Rosemary
1 Tsp Smoked Paprika
1 Tsp Garlic Powder
1 Cup Quinoa
6 Oz Feta cheese
Salt and Pepper
Dressing: (Optional)
1 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Green Onion
4 Garlic Clove
¼ Cup Greek Yogurt
½ Cup Mayo
1 Tbsp Lemon
1 Tsp Zaatar
Salt and Pepper
Directions:
- Preheat the oven to 375 ºF.
- Prepare pumpkin by halving, removing the seeds, and peeling. Cut pumpkin into small cubes and zucchini into medium cubes. Slice purple onion. Mix the pumpkin, purple onion, and zucchini cubes in a bowl with 3 tablespoons of olive oil, 2 tsp thyme, 2 tsp rosemary, 1 tsp garlic powder, and 1 tsp smoked paprika and spread over the baking tray. Transfer to the oven and bake for 30 minutes or until the pumpkin is tender and slightly brown on the edges.
- Meanwhile, bring 1 and 1/3 cups of water with 1 cup quinoa and ¼ tsp salt to a boil over medium to high heat. Once boiling, stir and turn the heat down to low. Cover for fifteen minutes. After fifteen minutes, turn off the oven, uncover, and stir.
- Open Oregon’s Choice Alaskan Sockeye Salmon drain of liquid and set aside. Peel and mince garlic. Mix the minced garlic cloves, 1 tsp lemon zest, 2 tsp lemon juice, 1 tbsp of olive oil, 1 tbsp honey, ½ tsp salt, and ½ tsp pepper in a bowl. Set it aside.
- Place all dressing ingredients in a blender to mix.
- Once the pumpkin is done, combine half of the pumpkin, 6oz. feta, 2 tbsp of olive oil, 1 tsp lemon, ¼ tsp salt, and ¼ tsp pepper in a food processor and pulse until smooth and creamy.
- To serve, spread the pumpkin feta puree onto plates. Topped with quinoa, roasted vegetable mixture, and Oregon’s Choice Alaskan Sockeye Salmon. Drizzle with dressing and serve!
