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!

Green Smoked Salmon Pasta

Green Smoked Salmon Pasta

This pasta is supercharged with the power of GREENS!

Green Smoked Salmon Pasta



½ package wide noodle pasta

½ cup pesto

2 handfuls of fresh spinach

½ can OCG Alderwood Smoked Chinook Salmon

¼ cup parmesan cheese


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



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!

Spicy Sriracha Smoked Salmon Dip

Spicy Sriracha Smoked Salmon Dip

Recipe & photo by The Kitchen Wild (Instagram @thekitchenwild)

Spicy Smoked Salmon Dip



2 – 7.5 oz. cans Oregon’s Choice Royal Chinook Salmon

8 oz. cream cheese

1/3 cup mayonnaise

¾ tsp. garlic powder

¾ tsp cumin

½ tsp salt

3-4 tsp. sriracha

2 tsp. fresh squeezed lemon juice

Cracked black pepper to taste

Chives for garnish



Mix all ingredients (except salmon) in a small mixing bowl until completely combined.

Gently fold in Chinook Salmon.

Top with chives and fresh cracked black pepper.

Serve with toasted bread or your favorite crackers, 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!

Mega Omega Chinook Salmon Salad

Recipe by SueAnna Harrison

This is my go-to lunch most days of the week. Packed with Omega-3’s, this is one of the healthiest and most delicious salads ever!


  • 1 can Oregon’s Choice Gourmet Chinook Salmon 7.5 oz
  • Fresh spinach
  • A nice vinaigrette (Bragg’s is great)
  • Raspberries
  • Blackberries
  • Trader Joe’s Omega Trek Mix (or make your own using the ingredients listed below)
  • Walnuts
  • Almonds
  • Pumpkin seeds / pepitas
  • Dried cranberries

In a wide shallow bowl add the spinach and then add the Chinook salmon, topping with vinaigrette. Over the top of the salmon sprinkle the nuts and dried cranberries and add the berries around the rim.

Enjoy outside in the sunshine whenever possible for an extra dose of vitamin D!


Chinook Salad
Mega Omega Chinook Salad



Pink Shrimp & Chickpea Salad

Pink Shrimp & Chickpea Salad

This quick and easy salad is very high in protein. This is our version of “fast food”!


  • 2 cans Oregon’s Choice Gourmet Pacific Pink Shrimp, drained (2 cans of shrimp has 44 grams of protein)
  • 1 can Trader Joe’s Greek Chickpeas with cumin (or home-made chickpeas, add olive oil and cumin)
  • Vinaigrette dressing to taste (we like Bragg’s)
  • Parsley for garnish

In a medium sized bowl add 2 cans of (drained) Pacific Pink shrimp, then add the chickpeas and lightly toss together. Top with a good vinaigrette and parsley for garnish.

Shrimp Chickpea salad