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!

Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Ingredients

• 6 corn cobs
• 3 tbsp butter
• 1 leek, chopped
• 1 big shallot, finely diced
• 3 garlic cloves, minced
• 3 tbsp white miso paste
• 4 cups vegetable broth
• 3 cups baby potatoes, quartered
• Salt and pepper, to taste
• 1 13oz can full-fat coconut milk
• ¼ cup basil, minced
• 4 green onions, minced
• 2 tbsp parsley, minced
• 1-2 cans Oregon’s Choice Chinook Salmon
• Sesame oil, to garnish
• Corn kernels, to garnish
• Sesame seeds, to garnish

Directions

1. Carefully slice the corn off the cobs. Save 3 of the cobs for cooking with the chowder. Optional to save ½ cup of kernels for garnish.
2. Heat a large pot over medium heat and add the butter. Once melted, add the leek and shallot. Saute for about 3 minutes until tender, then add the garlic and saute again for about 1 minute. Add the corn and saute for about 3-5 minutes.
3. Add the miso paste and saute for about 2 minutes.
4. Add the vegetable broth and potatoes, followed by a pinch of salt and pepper. Place the reserved corn cobs into the pot. Bring to a simmer, cover, and cook for about 20-25 minutes or until the potatoes are tender.
5. Remove the corn cobs from the pot and add the coconut milk. Bring to a simmer then remove from the heat.
6. Carefully use an immersion blender to blend the soup until thick, but should still have some corn and potato in-tact. Taste and season with salt and pepper as desired.
7. Mix together the basil, green onion, and parsley in a small bowl.
8. Ladle the soup into serving bowls and top with desired amount of salmon, the herb mixture, a drizzle of sesame oil, corn kernels, and sesame seeds to garnish.
9. Enjoy immediately!

Gourmet Albacore Tomato Bisque 

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

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.

BBQ Smoked Albacore Pizza

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!

Chinook Salmon Arugula Feta Frittata

Jalapeno Garlic Albacore Tacos

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!

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Asian-Style Cucumber Salmon Bites

Ingredients

• 1, 7.5 oz can Gourmet Chinook Salmon
• ¼ cup chopped green onion, plus more to serve
• 2 tbsp mayonnaise 
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• ½ tsp grated ginger
• Pinch salt and pepper to taste
• 1 large cucumber, sliced
• Sesame seeds, to serve

Directions

1. Add the salmon to a medium bowl and break up with a fork. Add the green onion, mayonnaise, coconut aminos, sesame oil, grated ginger, and a pinch of salt and pepper and mix to combine.
2. Scoop the salmon mixture onto the cucumber slices. Top with more chopped green onion and sesame seeds and enjoy!

Feta & Spinach Tuna Meatballs

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.