Rustic Italian Albacore Sandwich

(Recipe makes 4 small side sandwiches or two large sandwiches.)

Sandwich Ingredients:

15.5 Oz Ciabatta Bread

2 Can Oregon’s Choice Gourmet Albacore

1/3 Cup Pitted and Sliced Kalamata Olives (Packed tightly.)

6 Tbsp Chopped Sun-Dried Tomatoes

6oz Feta Cheese

1 Tsp Pepper

2 Tsp Red Pepper Flakes

Aioli (Recipe Below.)

1 Cucumber

4 Hard-Boiled Eggs

1 Cup Purple Cabbage

2 Cups Arugula

Aioli:

½ Cup Tahini (You can sub for mayo.)

¼ Cup Greek Yogurt

5 Tbsp Lemons

3 Tbsp Roasted Garlic Olive Oil (Re-use the olive oil from the roasted garlic recipe.)

½ Cup Fresh Basil

½ Tsp Salt

½ Tsp Pepper

1 Head of Roasted Garlic

½ Tsp Crushed Red Pepper Flakes

Directions:

Roast Garlic

Preheat oven to 425F. Prepare a piece of foil large enough to create a pocket around the garlic and olive oil mixture. Take whole head of garlic, peeling the outer skin from the garlic head, leaving the cloves intact in their casings.

Slice the top quarter inch of the garlic head off, leaving the cloves exposed. Place garlic in foil pocket. Drizzle the head of garlic with about 3 tbsp of olive oil, making sure all the exposed cloves and surfaces are coated with a light layer of oil. Close pocket. I give it a good shake to make sure oil has seeped into clove well. Place on oven safe dish in case oil seeps out during roasting. Roast in the oven for 20 minutes, or until the heads of garlic are tender, aromatic and caramelized.

Boiled Eggs:

Place eggs in a pot large enough to have the eggs in a single layer. Fill with cold water until eggs are just covered. Over medium heat, bring water to a simmer slowly to prevent cracking. Once boiling, boil for 8 minutes. Then drain water and allow eggs to cool in an ice bath.

Aioli:

In a blender or food processor combine the tahini (or mayo), roasted garlic olive oil, greek yogurt, lemon juice, garlic (removed from skin), fresh basil, crushed red pepper flakes, salt and pepper. Set the mixture aside.

Tuna Mixture:

Open and drain liquids from both Oregon’s Choice Albacore cans. In a sperate bowl combine the Oregon’s Choice Albacore with sundried tomatoes, feta and kalamata olives. Add 1 tsp of pepper and 2 tsp of red pepper flakes. Combined.

Assembly:

First slice ciabatta bread lengthwise and apply a generous amount of the homemade aioli to both slices. Lay a bed of arugula and purple cabbage across one slice. Then add your layer of Italian sundried tomato, feta, and kalamata olive Oregon’s Choice Gourmet Albacore mixture. Top with thin slices of cucumber, then add the sliced hardboiled egg. Sprinkle with flaky salt and pepper as desired. Cut into desired size sandwiches and serve!

Smoked Tuna Cream Cheese Board

Smoked Tuna Board

• 8 oz cream cheese, softened to room temperature & whipped
• 1, 7.5 oz can Albacore Smoked Albacore
• Freshly chopped dill
• Freshly chopped chives
• Freshly chopped basil
• Lemon wedges, to serve
• Sliced baguette, to serve

Directions

1. Spread the cream cheese in the center of a serving board or platter.
2. Top with the albacore. Top with remaining ingredients except the cucumber and/or baguette.
3. Serve with sliced cucumber and/or baguette to dip! Squeeze the lemon over the albacore as desired as well.

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Ingredients:

• 2 lbs Potatoes

• ½ Onion

• 1 Small Bell Pepper

• ½  Jalapeno

• 1 Oregon’s Choice Jalapeno Garlic Albacore

• 4 Eggs

• 3 Tbsp + 1Tbsp Butter

• 1 Tbsp Olive Oil

• 3 Garlic Cloves

• Cheese

• 1 Tsp Coarse Salt and 2 Tsp Coarse Pepper

Instructions:

1. Begin by preparing your vegetables. Mince garlic and jalapeño. Dice bell pepper and onion. Cut potatoes into one inch chunks.

2. Melt 3 Tbsp  butter in a pan over medium heat.

3. Coat potatoes lightly with1 Tbsp  olive oil, 1 Tsp salt and 2 Tsp pepper then add to sizzling but not burnt butter along with diced onions. (Cover while cooking to steam inside of potatoes, every 5 mins stir to ensure potatoes are evenly acquiring crips and not burning for 15  min.

4. Add bell pepper and  jalapeño to the potato mixture. Cook for another 5  min with the lid on.

5. Meanwhile, using a second skillet: Melt 1 Tbsp butter over medium heat. Stir in minced garlic. Cook until fragrant or one to two minute. Drain can of jalapeño garlic albacore add to butter mixture. Cook for 2 minutes.

6. Add jalapeño garlic albacore to the potato mixture. Sprinkle generous amounts of cheese. If you are not using eggs, cover with a lid to allow cheese to melt. Then serve!

7. If using eggs, crack onto the potato mixture. Sprinkle eggs with salt and pepper. Do not disturb or mix. Cover skillet over medium heat for 5 mins for sunny side up/over easy style eggs. Then serve!

Gourmet Albacore Tomato Bisque

Recipe and photos by Ashley Fielden

Ingredients:

• 3  Boxed 32oz Tomato Soup

• 3 Heirloom Tomatoes -Diced (Or Three Cans Diced Tomatoes.)

• 3 Tbsp Olive Oil

• 1 Small  Onion -Diced

• 4 Garlic Cloves -Minced

• 3 Cans Oregon’s Choice Gourmet Albacore

• 1 Tbsp Smoked Paprika

• 1 Tsp Cumin

• 1 Tsp Salt and Pepper

Optional Toppings:

• Fresh Basil

• 1 Bag Garlic Pepper Crispy Onion Topping

• 2 Ears of Corn -Grilled

• Fresh Jalapeno  -Sliced

Instructions:

1. Pour tomato soup into a large pot and begin to warm over medium heat, stirring often so that the bottom does not burn.

2. Dice three heirloom tomatoes and add to the pot.

3. Meanwhile, mince garlic. Heat oil in a skillet over medium heat. Add garlic until aromatic, approximately one minute. Dice onions. Add diced onions to garlic and oil mixture. Cook for three to five minutes or until translucent.

4. Add all spices, garlic and onion mixture to the soup.

5. Bring to a boil for five minutes stirring constantly. Reduce heat to low and allow to simmer for thirty minutes.

6. A few minutes before serving add the entire contents of Oregon’s Choice Gourmet Albacore. Note: It is easier to break apart albacore before adding it to the soup for more uniformed servings.

7. Serve bowls and top with grilled corn, onion straws, basil and jalapeno sliced.

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Ingredients

• 2 cans Oregon’s Choice Alderwood Smoked Albacore, drained
• ⅔ cup gluten free breadcrumbs
• ½ cup chopped green onion
• 3 eggs
• ½ lemon, juiced
• 2 tsp dijon mustard
• 1/4  tsp salt
• ½ tsp ground black pepper
• Arugula – optional to serve
• Oil – for baking

Chipotle Aioli

• ½ cup mayonnaise
• 2 chipotles in adobo, finely chopped
• 1 tbsp lemon juice
• 1 clove garlic, grated
• ¼ tsp ground black pepper

Directions

1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together all ingredients for the chipotle aioli and set aside.
2. Pour the tuna into a medium-size mixing bowl. Use a fork to break up the tuna.
3. Add the remaining ingredients except the arugula and oil and mix until combined. Place into the fridge to chill for about 20 minutes.
4. Scoop ⅓ cup of the tuna mixture and form into a patty and set on a lined baking sheet. Repeat with the remaining tuna mixture. 
5. Transfer the baking sheet to the oven and bake for 10-15 min. Remove from the oven and lightly brush with oil, then place into the oven on broil for 2-5 minutes until crisp. 
6. Serve the tuna cakes with the aioli on a bed of arugula if desired.

Recipe and photos by Ashley Fielden

• 1 Can Oregon’s Choice Smoked Albacore

• ⅓ Cup Goat Cheese (10.5 oz)

• 4 Tbsp Mixed Chopped Herbs (I used 1Tbsp each of fresh rosemary, curly parsley, basil and thyme.)

• ⅓ Cup Red Onion -Sliced

• 3 Tbsp Capers -Optional

• 2 Tsp Lemon Juice

• ½ Tsp Salt and ½ Tsp Pepper

• 1 Cup Arugula -Loosely Packed

• BBQ Sauce -Drizzled (I used Sweet Baby Rays)

• Pizza Dough (I used a pre-made frozen dough.)

Note: Double recipe for a family of four.

Instructions:

1. Form pizza dough in your preferred shape. Follow cooking instructions on packaging. I cooked mine at 500 degrees for 10 minutes.

2. Mix goat cheese, 2 Tbsp herbs, lemon, salt and pepper.

3. Spread goat cheese mix onto cooked pizza dough. Top with Oregon’s Choice Smoked Albacore, arugula, sliced onions, capers. Drizzle with BBQ sauce. Warm in the oven. Add remaining herbs to pizza and serve!

Jalapeno Garlic Albacore Tacos

Recipe and photos by Ashley Fielden

Taco Ingredients:

1 can jalapeño garlic albacore 7.5 oz. (makes about 4 street tacos)

4 street taco tortillas

1 cup shredded lettuce of your choice (I used kale and cabbage mixture)

1 avocado sliced, pit removed

1/2 cup slices cherry tomatoes

1 jalapeño sliced

2 tbsp cilantro chopped (for topping tacos)

1 lime (freshly squeezed over finished tacos)

Hot sauce of choice

Aioli Recipe: (Makes enough for 8 tacos at least!)

1/2cup mayonnaise

1/4 cup greek yogurt

1/2 tsp of pepper

1/4 tsp salt

1 tsp cumin

1 or 2 limes squeezed

1/4 cup cilantro

2 garlic minced

*Blend together and to tacos!

Recipe:

Toss your lettuce in cilantro/lime aioli, add to street taco tortilla.

Layer jalapeño garlic albacore that you have sautéed in a pan with a little smoked paprika or Cajun seasoning. (1tsp seasoning per can used.) Add to taco.

Sprinkle slices of avocado, tomatoes, and cilantro on top.

And if you’re really into the spice (like us) add hot sauce to top it all off!

Feta & Spinach Tuna Meatballs

Ingredients

• 2 cans Oregon’s Choice Gourmet Albacore Tuna
• 2 eggs
• ½ lemon, juiced
• ½ tbsp lemon zest
• ½ cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp za’atar
• Pinch of salt and pepper to taste
• 1 cup spinach, finely chopped
• ½ cup crumbled feta cheese
• Avocado oil, to fry

Instructions

1. In a large bowl, whisk the eggs and lemon juice. Add the lemon zest, breadcrumbs, garlic powder, onion powder, za’atar, and salt and pepper and whisk with a fork to combine.
2. Add the tuna, spinach, and feta cheese and mix with a fork until well combined. Form the mixture into golf ball sized balls.
3. Heat a large skillet over medium high heat. Add enough avocado oil to coat the bottom of the pan in a thin layer. When the oil is hot, carefully place a few tuna balls in the pan. Cook for about 3-4 minutes on each side, until golden brown.
4. Remove from the pan and let cool slightly before serving with tzatziki or otherwise as desired.

Thai Tuna Sliders with Broccoli Slaw

Ingredients – makes 6 sliders

• 2 cans Oregon’s Choice Jalapeno Garlic Albacore Tuna
• 1 egg + 1 egg yolk
• 1/2 cup breadcrumbs
• ¼ cup chopped green onion
• 2 tbsp chopped cilantro
• ½ lime, juiced
• 1 inch knob ginger, grated
• Avocado oil, to fry
• 6 slider buns, to serve
• Mayonnaise + sriracha sauce, to serve – optional
• Chopped cilantro, to serve 

Slaw

• 12 oz broccoli slaw
• ¼ cup chopped peanuts
• 1 tbsp mayonnaise
• 1 tbsp creamy peanut butter
• 1 tbsp honey
• 1 tbsp sesame oil
• ½ tbsp sriracha
• ½ lime, juiced

Directions

1. In a medium bowl, break up the tuna with a fork. Add the egg, breadcrumbs, green onion, cilantro, lime, and ginger. Mix well to combine the ingredients, add the egg yolk, and mix again.
2. Working one at a time, scoop ⅓ cup of the tuna mixture and form into a small patty. Repeat with the remaining tuna mixture (you should have 6 patties). Let chill in the fridge for 30 minutes.
3. Meanwhile, in a small bowl, mix together the ingredients for the slaw.
4. Heat a large skillet over medium heat and add a couple tablespoons of avocado oil to prepare to fry the patties. When the oil is hot, place the patties in the skillet and fry for about 3-4 minutes per side, or until golden brown and crisp.
5. In a small bowl, whisk together your desired amount of mayonnaise and sriracha until smooth.
6. Assemble the sliders with a layer of sriracha mayo, then the tuna patty. Top with the slaw and cilantro if desired.