Thai Tuna Sliders with Broccoli Slaw

Thai Tuna Sliders with Broccoli Slaw

 

Tuna Sliders

Ingredients – makes 6 sliders

  • 2, 6 oz 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.

Avocado Tuna Chickpea Salad

Avocado Tuna Chickpea Salad

Tuna Chickpea Salad

 

Ingredients

 

Dressing

  • 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

 

Directions

  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.

Salmon Salad: Two Ways

Salmon Salad Two Ways

salmon avocado toast

 

 

Ingredients

Salmon Salad

  • 2 cans Oregon’s Choice Chinook Salmon, drained
  • 3 oz cream cheese, softened
  • 3 tbsp unsweetened greek yogurt
  • ½ cup celery, finely diced
  • 1-2 tbsp fresh chives, minced
  • 1-2 tbsp fresh parsley, minced
  • 1-2 tbsp fresh dill, minced
  • ½ tbsp capers, chopped
  • Salt and pepper, to taste

 

Lettuce Wraps

  • Butter Lettuce
  • Prepared salmon salad
  • Sesame seeds
  • Freshly cracked black pepper

 

Avocado Toast

  • Toasted sourdough
  • Prepared salmon salad
  • Ripe avocado, sliced
  • Dill
  • Freshly cracked black pepper
  • Red pepper flakes

 

Directions

  1. Combine all salmon salad ingredients into a medium sized bowl and mix until thoroughly combined. Add 2 tbsp each of fresh herbs for more if desired.
  2. To make the lettuce wraps, add the desired amount of prepared salmon salad onto butter lettuce. Sprinkle the lettuce wraps with sesame seeds and pepper.
  3. To make avocado toast, spread the desired amount of prepared salmon salad over the toast. Top with sliced avocado, more dill, pepper, and red pepper flakes.

Tuna Ceviche

Tuna Ceviche

tuna ceviche

 

Ingredients

  • 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

Directions

  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

 

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!

Green Smoked Salmon Pasta

Green Smoked Salmon Pasta

This pasta is supercharged with the power of GREENS!

Green Smoked Salmon Pasta

 

Ingredients:

½ package wide noodle pasta

½ cup pesto

2 handfuls of fresh spinach

½ can OCG Alderwood Smoked Chinook Salmon

¼ cup parmesan cheese

Directions:

Cook the pasta according to the directions on the package. While the pasta is cooking, chop the spinach and wilt over medium heat. Set aside and allow to cool.

Once the spinach has cooled, use a Cuisinart to blend the spinach until smooth, then combine it with the pesto.

Drain the pasta. In a large bowl, add the pasta, pesto and spinach mixture and mix until the noodles are thoroughly green.

Plate the pasta by using a fork to twirl the noodles into little spirals.

Flake the smoked salmon into small pieces with a fork and sprinkle over the top of the pasta. Finish with parmesan and a basil leaf for garnish. 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!