SueAnna’s Shrimp Salad

SueAnna’s Shrimp Salad

This is my go-to quick lunch!

Ingredients:

2 cans Oregon’s Choice Pacific pink shrimp, drained

2 tbsp. Dr. Bragg’s Vinaigrette (I really like this salad dressing- it’s a tangy, apple cider vinegar vinaigrette)

Vegan parmesan to taste*

Mix together in a small bowl and enjoy!

 

*How to make the vegan parmesan:

In a food processor combine:

 

1.5 cups raw cashews

6 tbsp. nutritional yeast

2 tsp salt

1/2 tsp garlic powder

 

Process into a fine powder.

Sprinkle on anything and everything!

Keeps in the fridge for up to 2 months.

Albacore Curry with Green Rice

Albacore Curry with Green Rice

Recipe by SueAnna Harrison

This is a quick and easy recipe that utilizes extra greens you have on hand that need to be used right away.

Ingredients:

6 oz can Oregon’s Choice Gourmet Albacore Tuna

1 TBSP curry paste (We like Thai and True brand, but any brand and color will do)

Liquid aminos (or soy sauce)

1 cup coconut milk

1 cup short grain white rice (or basmati)

2.5 cups vegetable broth

3-4 handfuls of raw leafy greens (spinach, kale, chard, anything will work!)

Directions:

First cook the green rice as explained below. Once the rice is nearly ready, make the albacore curry. Add the curry on top of the green rice and serve immediately.

For the green rice

First make Green Broth, using any surplus greens that you have on hand. We like to use a mix of spinach, kale and chard, but you can use any greens.

Blend the raw greens with vegetable broth and a pinch of salt in a blender (Vitamix works best) until you have a very smooth liquid.

Cook rice with a ratio of 1 cup rice: 2.5 cups green broth. We like to use our Instant Pot on the rice setting, but you can make it on the stove, too.

For the Albacore Curry

Saute 1 heaping TBSP of curry paste in a little bit of olive oil, add a dash of liquid aminos and 1 cup of coconut milk. Bring to a simmer and add an entire 6 oz can of Oregon’s Choice Gourmet albacore tuna (and the fish oil, too!) and cook just long enough to thoroughly heat the tuna.

Serve with green rice and enjoy!

Tangy Tuna Salad

Tuna Puttanesca

Tuna Salad Pitas with Mango Salsa

This is our favorite way to make tuna salad right now. The secret ingredient is mango salsa!
It pairs amazingly with tuna and is super easy to make.
Combine:

3 ripe mangos, diced
1 medium red bell pepper, chopped.
½ cup chopped red onion.
¼ cup packed cilantro leaves, chopped.
1 jalapeño, seeded and minced.
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste.

Combine 1-2 cans of Oregon’s Choice Gourmet Albacore with the mango salsa and serve inside a warmed pita.

Aguacate rellano con atun 

Wild Rice Crab Cakes

This recipe is from long-time customers Mary Jean & Jim Nussbaum

Wild Rice Crab Cakes

1.5 cups water

1/2 cup uncooked wild rice

2 cans Oregon’s Choice Dungeness Crab

3/4 cup dry bread crumbs (Progresso Italian bread crumbs are best)

1/2 cup finely chopped red bell pepper

1/4 cup minced shallots

1/4 cup light mayo

2 tbsp. dijon mustard

1.5 tbsp. fresh lemon juice

1/2 tsp salt

1/2 tsp ground cumin

1/8 tsp ground red pepper flakes

2 large egg whites, slightly beaten

 

Bring water to a boil, add rice. Cover and simmer for 1/2 hour.

Combine cooked wild rice, crab and the rest of the ingredients in a large bowl. Divide mixture into 8 equal portions, shaping each into a patty.

Heat 2 tsp. olive oil in a large non-stick skillet over medium heat. Add 4 patties, cooking for 4 minutes on each side. Repeat with remaining oil and patties.

Serve immediately and enjoy!

 

 

Zucchini Tuna Melts

Spaghetti Squash Tuna Noodle Casserole

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein. Gluten-free, dairy-free, low-carb and paleo!

Ingredients

• 2 6 oz. cans Albacore Tuna, drained
• 1 tablespoon olive oil
• 1 15 oz can coconut milk (regular or lite)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced baby bella mushrooms
• 1 1/2 teaspoon pepper
• 1 1/2 teaspoon sea salt
• 1 medium-large spaghetti squash
• 1 cup frozen peas, thawed
• 1/4 teaspoon cayenne pepper
• pinch of nutmeg
• 1/2 cup crushed sprouted seed or almond flour crackers
• parsley, for garnish

by Brittany Mullins

Instructions

 

1. Heat oven to 350°. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a tiny bit of olive oil. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash.
2. While squash is baking, prepare your sauce by adding oil to a medium pot on medium-high heat. Add onion, garlic, salt, pepper, cayenne and nutmeg. Cook, stirring often, for about 10 minutes or until onion and garlic are aromatic and translucent.
3. Add mushrooms and cook until onions are browning a bit and mushrooms are soft.
4. Add in coconut milk and cook on medium high until sauce has reduced in half, to the thickness of gravy. Be sure to stir the sauce often so that it doesn’t stick. This should take about 15-20 minutes. Once reduced, remove sauce from heat, add in thawed frozen peas and tuna. Stir to combine.
5. By this time your squash should be fully cooked, or close to it. Remove squash from oven and let cool for 5-10 minutes before scraping the inside of the squash with a fork to remove the spaghetti-like strands.
6. The cooked spaghetti squash may seem liquidy. If so, place in a fine-mesh colander to remove access liquid. Press strands down with a fork or spatula to really press it all out.
7. Add drained spaghetti squash strands into the sauce mixture and toss to combine.
8. Spoon spaghetti squash tuna mixture into the bottom of each squash half. Top each with 1/4 cup cracker crumbs.
9. Bump oven temp to 375° and bake for 10 minutes, or until casserole is heated through and crackers are a little golden.
10. Remove from oven, sprinkle with fresh parsley and enjoy!

 

Spicy Keto Tuna Melt Cups

Spicy cheese and tuna are melted together in a muffin tin for a delicious keto meal idea.