Thai Tuna Sliders with Broccoli Slaw

Thai Tuna Sliders with Broccoli Slaw


Tuna Sliders

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 


  • 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


  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.

Avocado Tuna Chickpea Salad

Avocado Tuna Chickpea Salad





  • 1 medium shallot, thinly sliced
  • 1 tbsp apple cider vinegar
  • ½ lemon, juiced (about 2 tbsp)
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped parsley
  • ½ tbsp lemon zest
  • ½ tbsp dijon
  • 1 tsp minced garlic
  • ¼ tsp red pepper flakes
  • Pinch of salt and pepper



  1. Add the shallot to a small bowl and toss with lemon juice and apple cider vinegar. Let sit for 10 minutes to macerate the onion.
  2. Add the olive oil, parsley, lemon, garlic, red pepper flakes, and salt and pepper to taste. Stir to combine, then pour over the tuna mixture in the large bowl. Toss to coat the salad ingredients with the dressing.
  3. In a large mixing bowl, add the tuna and break up with a fork. Add the chickpeas, avocado, cherry tomatoes, and cucumber.
  4. Pour the shallot mixture over the top of the salad and toss until combined. 
  5. Garnish with lemon wedges and more parsley if desired.

Tuna Chickpea Salad

Tuna Ceviche

Tuna Ceviche

tuna ceviche



  • 1, 7.5 oz can Oregon’s Choice Gourmet Albacore Tuna, Lightly Salted
  • ½ red onion, finely diced
  • 1 plum tomato, seeded and finely diced
  • 1 jalapeno, seeded and finely diced
  • 3-4 radishes, finely diced
  • 1 lime, juice and zest
  • Salt and pepper to taste
  • Green onions, chopped, to garnish


  1. Combine all ingredients in a medium bowl and toss to combine.
  2. Refrigerate for 15-20 minutes.
  3. Serve with green onion on top and tortilla chips to serve!

Mary’s Tuna Burgers

Mary’s Tuna Burgers

by Mary King, longtime customer


1 can Oregon’s Choice Gourmet Albacore tuna

2 tbsp mayonnaise

Poppyseed rolls (or any kind will do)

1/3 cup chopped celery

1/8 cup diced radishes

1 whole potato (cubed and boiled)

¼ cup diced spring onions

Swiss cheese


Mix all ingredients together. Butter the inside of each roll and spoon the tuna mixture into each.

Wrap each roll tightly in foil and bake at 500 degrees for 10 minutes.

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



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



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


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)


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



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


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



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


  • 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!