Tuna Spaghettini Amalfitani

By Ted LaPage (& inspired by Flora Alda)
“The recipe is Spaghettini Amalfitani, from ‘99 Ways to Cook Pasta’, by Flora Alda (mother of Alan Alda, the actor). At least, that’s where it started. My version has changed some from what’s in the book, for simplicity and available ingredients. So far nobody’s complained.”
Albacore Tuna Lightly Salted 7.5 oz

1/2 cup olive oil
3-4 cloves garlic, chopped
1 – 2 anchovy fillets    (you can leave these out, but they give some extra flavor)
15 – 20 Kalamata olives, chopped   (or a mix of black and green, as long as they taste like real olives)
2 tsp. capers
large pinch dried thyme
pinch of red pepper flakes
1 can tuna (original recipe is for standard 6.5 ounce can – this version is for one of your 7.5 oz. cans)

spaghettini / thin spaghetti (2 – 3 servings)   (If you feel motivated, make your own. Fresh pasta is really nice for this.)

Cook the spaghetti as per usual.

Put the olive oil in a medium skillet, and add the anchovy fillet, olives, thyme, and red pepper (while the skillet is still cold). Turn the heat to medium and wait until the anchovy has melted and the olives begin to sizzle. Add the garlic and let it cook briefly – you don’t want it to brown, but only turn slightly golden. Add the tuna, along with any juices from the can, and break it into small pieces. Mix well and simmer for 5 minutes or so. Add more olive oil if the mixture seems dry. [The original recipe was based on oil-packed tuna, which tells you how old it is. Water-pack tuna does become dry. Yours doesn’t seem to, or not much.] Add the capers and stir for another minute or two. Turn off the heat and let stand until the pasta is cooked, then serve over the noodles.


Albacore Tuna Cakes

Recipe by Shelly Heim

 

Ingredients:

2 cans Oregon’s Choice Gourmet Albacore Tuna

¼ cup panko

2 eggs

¼ cup minced onion

2 tbsp. capers

1 tbsp. Dijon

1 tbsp. no soy mayo

2 tsp sriracha

 

Method:

Meat skillet to medium high.

Mix all ingredients but the sriracha and mayo.

Form 4 patties.

Place in hot skillet and cook for about 4 minutes on each side until golden brown.


Heirloom Tomato & Tuna Summer Salad

Heirloom Tomato & Tuna Summer Salad

What better way to utilize summer’s bounty of heirloom tomatoes than pairing with tuna and mozzarella! This salad not only tastes amazing but looks spectacular, too.

Tuna and Tomato Summer Salad

Ingredients:

2 large Heirloom tomatoes

½ can OCG Albacore tuna, flaked with a fork

¼ cup mozzarella cheese

Sea Salt & fresh cracked pepper (to taste)

True Lemon (crystallized lemon powder)

Grapes (for garnish)

Directions:

Slice the heirloom tomatoes and lay flat on a plate. Flake the tuna with a fork and place over the top of the tomatoes, sprinkle true lemon directly on top of the tuna. Add the mozzarella. Sprinkle sea salt and fresh cracked black pepper over everything, then add the grapes for garnish along the perimeter. Serve immediately. Enjoy!


Gourmet Albacore & Peach Salad

Gourmet Albacore & Peach Salad

The brightness of peaches pairs so well with tuna and the roasted sunflower seeds add a nice little crunch, but what really makes this special is the caramelized balsamic vinegar!

Gourmet Albacore and Peach Salad

 

Ingredients:

2 ripe peaches, sliced

4 kiwis, sliced

A few sprigs of grapes

½ can OCG Albacore tuna, flaked with a fork

1 TBSP Roasted sunflower seeds

Caramelized balsamic vinegar

Directions:

Slice the peaches and kiwis and lay them face up on a plate. Flake the tuna with a fork and lay over the top of the peaches and kiwis, add a drizzle of caramelized balsamic vinegar to the tuna. Sprinkle on the roasted sunflower seeds and add grapes along the perimeter for garnish. Serve immediately and enjoy!


Tuna Salad with Lentils and Bruschetta

Both lentils and tuna are very high in protein and when combined with the brightness of bruschetta this becomes the perfect summer salad!

 

Tuna salad with lentils and bruschetta

 

Ingredients:

1 can Oregon’s Choice Gourmet Albacore 7.5 oz (lightly salted or no salt)

3 cups prepared lentils (available at Trader Joe’s, or make your own ahead of time)

1 jar bruschetta (also from Trader Joe’s)

Feta cheese

Cherry tomatoes

Fresh basil leaves

Fresh black pepper

 

Combine the prepared lentils and the bruschetta together in a medium sized mixing bowl and mix until well combined. Open a can of Oregon’s Choice Gourmet Albacore and gently flake using a fork. Add the Albacore into the lentils & bruschetta mixture and gently stir to combine, then add the feta cheese on top.

In a large bowl add the tuna-lentil mixture and then add the cherry tomatoes and basil leaves around the rim. Top with fresh cracked black pepper.

Serve immediately or chill in the refrigerator for an hour before serving.


Chili-lime & Carrot Tuna Boats

By SueAnna Harrison

This was inspired by my favorite Caesar salad at Panini Bakery in Nye Beach that uses whole romaine leaves as the “bowl”.

Tuna lettuce wrap

Ingredients:

  • 1 can Oregon’s Choice Gourmet Albacore tuna 7.5 oz (lightly salted or no salt added)
  • Carrot-ginger-miso dressing (from Trader Joe’s)
  • Thai Chili Lime Almonds (Trader Joe’s)
  • Pistachios
  • 2 whole romaine lettuce leaves
  • 1 carrot (shredded)
  • Cherry tomatoes
  • Basil
  • Fresh cracked black pepper

Open 1 can of Oregon’s Choice Gourmet Albacore tuna (don’t drain the fish oil!) and flake with a fork into a bowl. Add the carrot-ginger-miso dressing, mix well and set aside.

On a plate place 2 whole romaine lettuce leaves. Add the tuna to the inside of the leaves and shred a carrot over the top. Garnish with the nuts, cherry tomatoes and basil. Grind fresh cracked black pepper over the top and enjoy!


Tuna Niçoise Salad

Tuna Niçoise Salad

A fresh & easy version of the famous tuna salad. Easy to make with ingredients you already have on hand, this is the perfect “spring cleaning” recipe for your refrigerator!

Ingredients:

  • 1 can Oregon’s Choice Gourmet Albacore 7.5 oz
  • Artichoke hearts (canned in oil or water)
  • Hard boiled eggs, sliced
  • Sliced black olives
  • Pickled beets
  • Pickled jalapenos
  • Pickled asparagus
  • Fresh lettuce (or spinach)
  • A nice vinaigrette dressing (we like Bragg’s)
  • Lemon for garnish

The spirit of this salad is in the arrangement. Make it pretty! Play with your food and have fun with it. Then enjoy it outside in the sunshine.

Tuna Nicoise Salad


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!