Albacore Asparagus and Tomato Lemon Butter Sauce

Albacore Asparagus and Tomato Lemon Butter Sauce

Albacore Asparagus

Ingredients:

2 cans (7.5 oz) Oregon’s Choice Gourmet Albacore

1 lb. Asparagus

2 Tbsp Olive Oil (Split)

4 Tbsp Butter 

2 Tbsp Garlic Minced

2 Tbsp Lemon Juice

½ Cup White Wine (Sub Chicken Broth)

½ Tsp Red Pepper Flakes

½ Tsp Salt (Split)

½ Tsp Pepper (Split)

1 Bunch Green Onions

16 oz Cherry Tomatoes.

1 Package Basil

Baguette

Directions:

  1. Preheat oven to 425. Toss asparagus in olive oil to coat and season with salt and pepper to taste. Arrange on a baking sheet in a single layer and bake for 25 minutes. 
  2. Drain Oregon’s Choice Gourmet Albacore and mixture with 1 tbsp olive oil, 2 tbsp lemon, ¼ tsp of pepper, ¼ tsp salt, ¼ tsp red pepper flakes and set aside. 
  3. Prepare ingredients by halving tomatoes and mincing the garlic. Cut the green onion, separating the whites from the green. Heat 1 tbsp olive oil, 2 tbsp butter, and tomatoes in a large skillet over medium-high heat. Cook for 5 minutes or until blistered. Reduce heat to medium and add garlic, the whites of the green onions, ¼ tsp red pepper flakes, ¼ tsp salt, and ¼ tsp pepper and cook for 5 minutes. Or until the mixture is thickening. 
  4. Add ½ cup of white wine (or broth), bring to a simmer, and cook for 5 minutes. Add Oregon’s Choice Gourmet Albacore and 2 tbsp butter and cook for an additional 5 minutes.
  5. To serve, add the greens of the green onions, basil, and a baguette!

Masala Albacore with Coconut Turmeric Rice

Masala Albacore with Coconut Turmeric Rice

Masala Albacore

Masala Albacore Ingredients: 

2 Cans Oregon’s Choice Gourmet Albacore

2 Egg

3 Garlic Cloves

2 Tbsp Lime

1 Tsp Cumin

1 Tsp Tandoori Masala

¼ Tsp Cayenne

2 Tsp Garam Masala

1 Tsp Paprika 

Salt and Pepper.

2 Tbsp Olive Oil

Coconut Turmeric Rice:

1 ½ Cup Jasmine Rice

2 Cups Chicken Broth

14oz Full Fat Coconut Milk

2 Tsp Garam Masala

1 Tsp Turmeric, 

¼ Tsp Red Pepper Flakes

3 Garlic Cloves

1 Tsp Fresh Ginger

½ Tsp Salt

½ Onion 

Mango Cucumber Salad:

3 Tbsp Cilantro

1 Mango

½ Onion 

1 Cucumber

1 Tbsp Lime

Directions:

  1. Dice onion, garlic, and ginger finely. Begin by sautéing ½ onion in 1 tbsp olive oil in a medium-sized pot over medium heat-high heat until translucent. Add 1 ½ cups jasmine rice, 1 tsp ginger, 3 minced garlic, 2 tsp garam masala, 1 tsp turmeric, ¼ tsp red pepper flakes, 2 cups broth, 14 oz coconut milk, and ½ tsp salt in a pot over high heat and bring to a boil. Once boiling, place the lid on and reduce the heat to the lowest setting. Allow to cook for 10 minutes.
  1. Open and drain Oregon’s Choice Gourmet Albacore and combine with 2 eggs, 2 tbsp lime, 3 minced garlic, 1 tsp cumin, ¼ tsp cayenne, 2 tsp garam masala,1 tsp tandoori masala, 1 tsp paprika, salt, and pepper to taste. Split tuna into serving-size sections, forming patties. Using a skillet, cook patties in 2 tbsp oil over medium-high heat for 1 minute each side or until crispy.

To make salad, dice 1 cucumber, 1 mango, and ½ onion and mince 3 tbsp cilantro. Mix all ingredients in a small bowl and add 1 tbsp lime juice. Sprinkle over rice or eat on the side! Optional For Serving: Lime wedges, chili sauce, and naan.


Tuna Croquettes

Tuna Croquettes

albacore tuna croquettes

Ingredients:

  • 1/2 cup extra-virgin olive oil, plus more for oiling hands
  • 1/2 cup finely chopped yellow onion
  • 4 teaspoons minced garlic
  • 1½ cups all-purpose  
  • 3 ½ cups whole milk, warmed
  • 2 6 oz cans Oregon’s Choice Albacore (No Salt), drained and crumbled
  • 4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 1/2 teaspoons fresh lemon juice
  • 3 ¾ teaspoons kosher salt, divided
  • 1 ½ teaspoons black pepper, divided
  • Neutral cooking oil (such as vegetable oil), for frying
  • 4 large eggs, beaten
  • 3 cups panko

 

Directions:

  1. Heat ½ cup of olive oil in a skillet over medium heat. Add onion and cook while stirring for about 3 minutes. Stir in garlic and 3/4 cup flour into onion mixture. Reduce heat to low, whisking constantly, until flour is lightly toasted, and garlic is golden, about 4 minutes. Gradually whisk in milk, whisking constantly, until sauce is smooth, thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat. Stir in two cans of Oregon’s Choice Albacore, 4 tbsp parsley, 2 1/2tsp lemon juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl allow to cool for 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.

 

  1. Oil hands with olive oil and roll chilled tuna mixture into 1-inch balls; place on a baking sheet lined with parchment paper. Freeze croquettes for 25 minutes, until firm. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. 

 

  1. While oil is heating, place ¼ cup of flour in a bowl. In a separate bowl place 4 beaten eggs. Lastly, in a third bowl combine 3 cups panko and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Roll each croquette in flour, then egg and finally dip in panko to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.

 

  1. When oil is 325°F, fry croquettes, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with olive tapenade and bruschetta spread!

Tuna Bagel Board

Bagel Board

Tuna Bagel Board

Contents:

  • 1 Can Oregon’s Choice Jalapeno Garlic Albacore (Per Two Bagels.)
  • Everything Bagel (Or Any Bagel of Choice.)
  • 1 Container Whipped Cream Cheese 
  • ½ lb.- 1lb Bacon
  • 1 Cucumber Sliced or Pickles
  • 1 Tomato Sliced
  • 1 Onion Sliced
  • 1 Jalapeno Sliced
  • Dill
  • Arugula
  • Capers
  • 1 Lemon and Orange Garnish

 

Assemble Board:

  1. Prepare by cooking bacon per the package instructions. (Usually, a skillet over medium-to-medium high heat. Bacon strips are placed in the skillet for 6 to 8 minutes, flipping strips halfway through. When done place bacon on plate with paper towel to soak up additional grease.) 
  2. Pre slice cucumber, tomato, onion and jalapeno in rounds. 
  3. Precut bagels but do not toast until ready to make each sandwich. This will help them from getting too hard while sitting out on bagel board. 
  4. Arrange Arugula and dill onto board as your base. 
  5. Place any small bowls of capers, pickles, whipped cream cheese and Oregon’s Choice Jalapeno Garlic Albacore on the board. 
  6. From there layer your cucumber, onion, bacon and tomato. Ensuring that wet ingredients are not sitting by the bread or are on arugula to soak any moisture. 
  7. Garnish with lemon, oranges and dill as needed. 

Bagel:

  • Toast bagel and spread bottom with whipped cream cheese. Be generous, it’s tasty! Press capers, onions, dill and then arugula into cream cheese. This helps keep them from falling off. Layer tomato, and Oregon’s Choice Jalapeno Garlic Albacore with a spritz of lemon. Then dress with either pickles or cucumber and bacon. Serve with Mimosa or Kombucha. 
  • Optional: Throw on some ground mustard or hot sauce.

Spicy Tuna Stuffed Avocados

Spicy Tuna Stuffed Avocados

Ingredients

  • 1 can Jalapeno Garlic Albacore Tuna
  • 1 tbsp sriracha
  • 1 tbsp mayo
  • 2 tbsp green onion, chopped
  • ½ lime, juiced
  • ½ cup finely diced cucumber
  • 2 tbsp minced cilantro
  • 1 ripe but firm avocado
  • Chili crisp, to top
  • Sesame seeds, to top 

 

Directions

  1. In a bowl, mix together the tuna, sriracha, mayo, green onion, and lime juice until combined. 
  2. In another small bowl, mix the cucumber and the cilantro. 
  3. Cut an avocado in half, and divide the tuna mixture between each half. Top with the cucumber mixture, chili crisp, sesame seeds, and enjoy!

Avocado Tuna Melt

Open Face Avocado Tuna Melt

Tuna Melt with avocado and smoked albacore

Ingredients

  • ½ ripe avocado, diced
  • ½ lemon (juiced)
  • 1 tbsp fresh dill, minced, plus more to garnish 
  • 2 tbsp green onion, diced
  • Pinch salt and pepper
  • 1 can Alderwood Smoked Albacore Tuna
  • 4 small slices bread, toasted
  • Shredded mozzarella 

 

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. In a small bowl, mash the avocado with the lemon juice, dill, green onion, and salt and pepper. 
  3. Add the tuna into the avocado mixture and break up until completely combined. 
  4. Divide the tuna mixture evenly among the slices of bread. Top with desired amount of shredded mozzarella.
  5. Place into the oven for about 10-15 minutes or until the cheese is melted and everything is warmed through. 
  6. Garnish with more dill and enjoy!

Tuna Poke Bowl

Tuna Poke Bowl

Poke bowl with Albacore Tuna

 

Bowl:

  • 1 Cup Rice
  • 2 Cans Oregon’s Choice Albacore Tuna
  • ¼ Cup Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Grated Ginger
  • 1 to 2 Tsp Crushed Red Pepper

Toppings:

  • ¼ Cup Green Onion
  • ½ Cup Cucumber -Chopped
  • ½ Cup Edamame
  • ¼ Cup Radish –Sliced
  • 1 Avocado
  • ¼ Cup Carrots –Shredded
  • 1 Jalapeno
  • 1 Lime
  • Seaweed Salad
  • Sesame Seeds
  • Pickled Ginger
  • Siracha or Spicy Mayo

 

  • Combine 2 cans Oregon’s Choice Albacore Tuna with ¼ cup soy sauce, 1 tbsp sesame oil, 2 tbsp grated ginger, 1 to 2 tsp crushed red pepper and ¼ cup green onion. Allow to soak for 30 minutes.
  • Combine 1 cup of rice and two cups of water in a medium pot with lid on over high heat until water boils. Immediately turn heat to low, remaining covered, for 10 minutes.
  • Prep toppings by shredding carrots, cutting cucumber into chunks, slicing radishes, jalapenos and avocado.
  • Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Albacore Tuna between bowls. Top with green onion, cucumber, radish, avocado, jalapeno, sesame seeds, seaweed salad, and pickled ginger. Garnish with lime wedges and siracha or spicy mayo.

Rustic Italian Albacore Sandwich

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 Cream Cheese Board

Smoked Albacore 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 

Jalapeno Garlic Albacore Skillet Breakfast Hash 

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!