Avocado Tuna Patties

Recipe from seededatthetable.com

Turn your can of tuna into a meal with these pan-fried Avocado Tuna Patties.  Only 4 ingredients and Whole30 approved!  Crispy on the outside, these simple Avocado Tuna Patties are a tasty healthy lunch option. This is a great healthy option that you can quickly cook on the stove and serve over a bed of greens.  Serve with spinach and a drizzle of olive oil, balsamic vinegar and salt/pepper.  Bonus points for a sprinkle of flax seed and pecans.

INGREDIENTS:
7.5 oz. can of Albacore tuna
1 avocado, peeled and pitted
1/4 cup almond flour
3 tablespoons mayonnaise
salt & pepper, to taste

DIRECTIONS:
Mix all ingredients in a large bowl.  Shape into 10 small patties and cook on preheated nonstick skillet for 3 to 4 minutes per side.

To make the tuna patties, quickly mix all four ingredients in a bowl then scoop mounds into a preheated skillet.  The patties only take only 3-4 minutes to cook on each side and they’re done!

Avocado Tuna Salad

Shrimp and Smoked Oyster Chowder

INGREDIENTS

• 3 cups water
• 1 cup bottled clam broth
• 2 cans Oregon’s Choice Pacific Pink Shrimp
• 6 garlic cloves—4 smashed, 2 minced
• 1/4 cup dry sherry
• 1/2 teaspoon crushed red pepper
• 2 bay leaves
• 1 onion, chopped (about 1 1/2 cups)
• 1 tablespoon extra-virgin olive oil
• 1 small fennel bulb, cored and finely diced (1/2 cup)
• 1 celery rib, finely diced
• 1 small green bell pepper, finely diced
• One 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
• 1 medium baking potato, peeled and cut into 1/2-inch pieces
• Salt and freshly ground black pepper
• 6 ounces skinless grouper or cod fillet, cut into 1-inch pieces
• One 7. 5 oz can Oregon’s Choice Smoked Pacific Oysters, drained and chopped
• 1 tablespoon Worcestershire sauce
• 1 cup buttermilk, at room temperature
• 2 tablespoons chopped flat-leaf parsley

In a large saucepan, combine the water and clam broth with the smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the stock into a heatproof bowl and discard the solids.

In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.

Smoked Oyster Spread

Shrimp and Oyster Recipes

Oregon’s choice is best known for our Albacore tuna and Chinook salmon products, but we have an assortment of other gourmet sustainable seafood options available to our customers on a seasonal basis. And with great seafood comes great recipes! Sustainable seafood from local fishermen in the Pacific Northwest.

Crab Recipes

Crab cakes, dips, and bisques – our canned dungeness crab can be used for it all! Use our sustainably caught gourmet products to improve a recipe you already have, or find a new favorite crab recipe right here.

Canned Salmon Recipes

From salads and spreads to burgers and pasta, no salmon recipe is complete without Oregon’s Choice gourmet canned salmon.

Canned Tuna Recipes

If you’ve never had Oregon’s Choice gourmet canned Albacore tuna, you don’t know what you’ve been missing! From tuna salads, melts, and casseroles, turn any canned tuna recipe into a whole new experience with our gourmet albacore tuna products and recipes.

Smoked Salmon Spread

Kay’s Smoked Salmon Spread

Our friends all love this:

1 can OC salmon (any kind, tuna is delish too)

1 pkg cream cheese

1-2T lemon juice

dill weed

onion salt

Blend lemon juice into cream cheese, add onion salt to taste, add dill, blend well, add salmon. Adjust flavor. Spread on plate (we have a cute blue fish plate), sprinkle with dill. Serve with crackers or veggies.

Shrimp Cocktail

Shrimp Cocktail

Ingredients:

1 can Pacific Pink Shrimp

Horseradish (the creamy kind that comes in a squeeze bottle)

Ketchup

In a small bowl, combine a tablespoon of horseradish with a small amount of ketchup, stir and taste. Continue adding ketchup until desired spiciness is acheived. Open and drain one can of Pacific Pink Shrimp, add to mixture and eat!