Recipes

Ginny’s Crescent Tuna Rolls
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich 
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Finnish Salmon Soup
Tuna Croquettes
Tuna Bagel Board
Salmon Mini Dutch Baby
Spicy Tuna Stuffed Avocados
Simple Lemon Dill Salmon Pasta
Avocado Tuna Melt
Zesty Salmon Chipotle Bowl
Tuna Poke Bowl
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Lox Pinwheels
Citrus Fennel and Chinook Salmon Salad
Cheesy Baked Crab Dip
Salmon Wellington
Oregon’s Choice Crab Louie
Crab and Corn Chowder
Crab Stuffed Portobello Mushrooms
Crab Cakes with Lemon Aioli
Crab and Shrimp Pasta
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Shrimp Tortellini
Salmon Sushi Cupcakes
Jalapeno Garlic Albacore Skillet Breakfast Hash 
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque 
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
BBQ Smoked Albacore Pizza
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps 
Asian-Style Cucumber Salmon Bites
Feta & Spinach Tuna Meatballs
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Crab Cake Poppers with Herbed Lemon Aioli
Thai Tuna Sliders with Broccoli Slaw
Avocado Tuna Chickpea Salad
Salmon Salad: Two Ways
Tuna Ceviche
Mary’s Tuna Burgers

Albacore Tuna Cakes

Albacore Tuna Cakes

By Katie Wiley courtesy of The Kitchen Wild

Albacore Tuna Cakes

Delight in these crispy Tuna Cakes with Spicy Sriracha Mayo, a tantalizing blend of albacore tuna, bell peppers, jalapeños, and savory seasonings, all coated in crunchy panko crumbs. This recipe offers the perfect balance of spice and crunch, making it an ideal appetizer or main dish. Discover how to bring a burst of flavor to your table with simple ingredients and easy steps. Enjoy a gourmet experience that’s effortlessly homemade, perfect for spicing up any meal!

Ingredients:

• 8 oz canned albacore tuna

• 2/3 cup bell pepper, diced small

• 2 jalapeños, diced small

• 2/3 cup red onion, diced small

• 1 Tbs butter

• 2 garlic cloves, minced

• 1 egg

• 3 Tbs. mayonnaise

• 1 Tbs. Worcestershire sauce

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

• 1 cup panko crumbs, plus a little extra for dredging clam cakes before they hit the fryer.

• Oil for frying

Directions:

• In a skillet, add butter and sauté onions and peppers until soft, add garlic and sauté for another 2-3 minutes. Set aside.

• In a separate bowl, mix egg, mayonnaise, Worcestershire sauce, cayenne, salt and pepper.

• Add well drained tuna and sautéed peppers, onion and garlic to egg mixture, then add 1 cup panko crumbs.

• Form into 1/3 cup sized cakes, shaping them into approximately 1/2” thick rounds.

• Freeze for two hours before frying.

• Right before deep frying press a little extra panko crumbs on each side for extra crunch.

• In a deep fryer or skillet, heat oil to 350 degrees and deep fry until golden brown.

• Top with Spicy Sriracha Mayo and enjoy!

Spicy Sriracha Mayo

Ingredients:

• 1/2 cup sour cream

• 1/3 cup Mayo

• 1/2 tsp garlic

• 1/2 tsp cumin

• 1/4 tsp salt

• 3-4 tsp. Sriracha

Mix well.

Ginny’s Crescent Tuna Rolls

Ginny’s Crescent Tuna Rolls 

as revisited by Katie Wiley courtesy of The Kitchen Wild 

Albacore Tuna Crescent Rolls Recipe

Savor the delight of Ginny’s Crescent Tuna Rolls, a unique blend of creamy Oregon’s Choice Albacore Tuna and green onions wrapped in flaky crescent rolls, seasoned with lemon pepper for a zestful twist. Perfect for appetizers, snacks, or light meals, these rolls are baked to golden perfection for a satisfying crunch. Discover this easy-to-make recipe that’s sure to impress at any gathering or offer a comforting homemade treat. Dive into the flavors today and bring a touch of gourmet to your table! This is the perfect holiday appetizer for any gathering — and this recipe just so happens to belong to SueAnna’s mom Ginny, and has been made with Oregon’s Choice tuna for decades.

Ingredients:

1 8oz. package cream cheese, softened

1 7.5oz can Oregon’s Choice Albacore Tuna, drained

1 Tbs. chopped green onion

1 8oz can refrigerated Pillsbury crescent dinner rolls

1/4 tsp. lemon pepper

1 tsp. lemon juice

Directions: 

Heat oven to 350°

Combine cream cheese, Albacore, green onions, lemon pepper, and lemon juice. Mix well.

Separate crescent dough into 8 triangles. Divide tuna mixture into 8 equal parts and place into each triangle. Then roll from the shortest side of the triangle to the opposite point.

Place rolls onto lightly greased cookie sheet and bake for 20 minutes (for a softer crust, brush tops with a little melted butter).

Katie’s Award-Winning Tuna Sandwich

Albacore Tuna Sandwich

By Katie Wiley courtesy of The Kitchen Wild

award-winning tuna salad sandwich with Oregon's Choice Gourmet Albacore tuna

Experience the taste of victory with Katie’s Award-Winning Tuna Salad, celebrated for being the best sandwich at the Waldport Farmer’s Market! This albacore tuna sandwich combines the richness of mayonnaise, the tang of mustard and Worcestershire sauce, and the crunch of dill pickles, creating a mouthwatering meal on whole grain bread. Perfect for a nutritious lunch or a quick, satisfying snack. Discover the recipe that stole the show and bring a gourmet touch to your table with Oregon’s finest albacore tuna.

Ingredients:

  • 1, 7.5oz can Oregon’s Choice Gourmet albacore tuna
  • 1/4 cup mayonnaise
  • 1 Tbs. yellow mustard
  • 1/2 Tbs. Worcestershire sauce
  • 1/4 tsp. Johnny’s seasoning Salt
  • 1 finely chopped crunchy dill pickle

Directions:

Combine all ingredients in a small bowl and mix well.

Add tuna mixture to whole grain bread with lettuce and tomato for a nutritious and perfectly balanced meal.

Chopped Albacore Tuna Salad Sandwich 

Chopped Albacore Tuna Salad Sandwich 

By Katie Wiley courtesy of The Kitchen Wild

chopped albacore tuna sandwich, A deconstructed version of the classic!

Ingredients:

• Tuna salad (see recipe below)

• Iceberg lettuce

• Tomato

• Red onion

• Pickles

• Salt and pepper

• Hoagie sandwich rolls

Directions:

Layer all ingredients on a cutting board in desired quantities then chop and chop and chop.

Keep chopping until everything is in nice small bite-sized pieces, then scoop into a hoagie roll and enjoy!

For tuna salad 

Ingredients: 

• 1, 7.5oz can Oregon’s Choice Gourmet Albacore tuna

• 1/4 cup mayonnaise

• 1 Tbs. yellow mustard

• 1/2 Tbs. Worcestershire sauce

• 1/4 tsp. Johnny’s Seasoning Salt

Directions: 

If using Oregon Albacore, do not drain tuna.

Combine all ingredients in a small bowl and mix well.

Chipotle Deviled Farm Fresh Eggs

Chipotle Deviled Farm Fresh Eggs with Jalapeño Garlic Albacore and Green Onions

By Katie Wiley courtesy of The Kitchen Wild

Chipotle Deviled Farm Fresh Eggs with Jalapeno Garlic Albacore

Discover the perfect blend of flavors with this Chipotle Deviled Farm Fresh Eggs recipe from our friend Katie of The Kitchen Wild! Featuring Oregon’s Choice Gourmet Jalapeño Garlic Albacore and Green Onions. A twist on a classic, this dish combines the richness of farm fresh eggs with the boldness of chipotle and the premium taste of our sustainable Jalapeño Garlic Albacore, topped with fresh green onions. Ideal for gatherings or a flavorful family snack, this recipe with Oregon’s Choice brings gourmet quality to your kitchen.

Ingredients:

6 eggs

1/2 cup J.L. Kraft Chipotle Aioli (I found this at both Fred Meyer and Walmart)

1/8 teaspoon salt

For topping eggs:

Oregon’s Choice Gourmet award-winning Jalapeño Garlic Albacore

Sliced green onions

Chipotle chile pepper (found in the spices section of your local grocery store)

Directions:

For the perfect hard-boiled eggs, place eggs in a pot and cover them with cold water by 1 inch. Bring the water to a boil over medium-high heat. Boil for 10 minutes, then carefully remove from boiling water and immediately place into an ice bath for 15 minutes.

Carefully peel eggs, cut your eggs in half lengthwise and place all of the yolks into a small bowl. Set the egg whites aside onto a plate.

Smash the egg yolks with a fork and mix well with the Chipotle Aioli and salt (for a smoother egg mixture you can use a hand-mixer to blend).

Fill each egg white with equal amounts of the Chipotle egg mixture (you can use a piping bag or Ziplock bag with a corner cut off to pipe into the egg whites to make them pretty, or simply spoon in mixture with a small spoon).

Top each egg with a couple of Jalapeño Garlic Albacore chunks, sliced green onions and a sprinkle of chipotle chile pepper, then serve immediately or refrigerate until ready to serve.

Lemony Herbed Royal Chinook Wrap

Lemony Herbed Royal Chinook Wrap

Lemony Herbed Royal Chinook Wrap

 

Ingredients: (The recipe makes four wraps.)

2 Cans Oregon’s Choice Royal Chinook

4 Tortilla

4 Cups Mixed Greens

½ Purple Onion

1 Cucumber

2 Cups Broccoli Sprouts

¼ Cup Crème Fraiche or Goat Cheese

Optional: Pickled Beet 

 

Dressing:

1 Tbsp Parsley

2 Tbsp Dill

2 Tbsp Green Onion

4 Garlic Clove

¼ Cup Greek Yogurt

½ Cup Mayo

1 Tbsp Lemon

1 Tsp Zaatar

½ Tsp Salt and Pepper

 

Directions: 

  1. Place all dressing ingredients in a blender to mix. Open and Drain Oregon’s Choice Royal Chinook. In a bowl, toss mixed greens, broccoli sprouts, purple onion, and Royal Chinook with dressing to taste.
  2. Slice cucumber thinly the length of the wrap. Dress the tortilla with 2 Tbsp Crème Fraiche, several slices of cucumber, pickled beet, and Royal Chinook salad mixture. Wrap and serve!

Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree

Alaskan Sockeye Salmon with Roasted Zucchini and Pumpkin Feta Puree

Alaskan Sockeye Salmon with Roasted Zucchini and Pumpkin Feta Puree

Ingredients:

2 Cans Oregon’s Choice Alaskan Sockeye Salmon

2 Tbsp Lemon

1 Tsp Lemon Zest

3 Garlic Cloves

1 Tbsp Honey

6 Tbsp Olive Oil -Split

1 lb. Pumpkin (Substitute Butternut Squash)

1 lb. Zucchini

2 Tsp Thyme

2 Tsp Rosemary

1 Tsp Smoked Paprika

1 Tsp Garlic Powder

1 Cup Quinoa

6 Oz Feta cheese

Salt and Pepper

Dressing: (Optional)

1 Tbsp Parsley

2 Tbsp Dill

2 Tbsp Green Onion

4 Garlic Clove

¼ Cup Greek Yogurt

½ Cup Mayo

1 Tbsp Lemon

1 Tsp Zaatar

Salt and Pepper

Directions:

  1. Preheat the oven to 375 ºF. 
  2. Prepare pumpkin by halving, removing the seeds, and peeling. Cut pumpkin into small cubes and zucchini into medium cubes. Slice purple onion. Mix the pumpkin, purple onion, and zucchini cubes in a bowl with 3 tablespoons of olive oil, 2 tsp thyme, 2 tsp rosemary, 1 tsp garlic powder, and 1 tsp smoked paprika and spread over the baking tray. Transfer to the oven and bake for 30 minutes or until the pumpkin is tender and slightly brown on the edges.
  3. Meanwhile, bring 1 and 1/3 cups of water with 1 cup quinoa and ¼ tsp salt to a boil over medium to high heat. Once boiling, stir and turn the heat down to low. Cover for fifteen minutes. After fifteen minutes, turn off the oven, uncover, and stir. 
  4. Open Oregon’s Choice Alaskan Sockeye Salmon drain of liquid and set aside. Peel and mince garlic. Mix the minced garlic cloves, 1 tsp lemon zest, 2 tsp lemon juice, 1 tbsp of olive oil, 1 tbsp honey, ½ tsp salt, and ½ tsp pepper in a bowl. Set it aside.
  5. Place all dressing ingredients in a blender to mix.
  6. Once the pumpkin is done, combine half of the pumpkin, 6oz. feta, 2 tbsp of olive oil, 1 tsp lemon, ¼ tsp salt, and ¼ tsp pepper in a food processor and pulse until smooth and creamy.
  7. To serve, spread the pumpkin feta puree onto plates. Topped with quinoa, roasted vegetable mixture, and Oregon’s Choice Alaskan Sockeye Salmon. Drizzle with dressing and serve!

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.

Finnish Salmon Soup

Finnish Salmon Soup (Lohikeitto)

Finnish Salmon Soup

Ingredients:

  • 3 can Oregon’s Choice Royal Chinook Salmon
  • 4 Tbsp Butter
  • 1 lb Potatoes
  • 3 Leeks
  • 3 Carrots
  • 5 Cups fish broth or vegetable broth. 
  • 1 Cup heavy cream
  • 1 Bunch of fresh dill
  • 1 Lemon
  • Salt and pepper to taste

 

Directions:

1. Cut leeks into thin rounds, peel and slice carrots into rounds and cut the potatoes into cubes. In a large saucepan, sauté the leeks and carrots in 4 tbsp butter over medium heat.

 

2. Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked. Reduce heat to low. 

 

3. Drain and shred salmon and chop the dill finely. 10 minutes before serving, stir in the salmon, dill and cream. The cream should not boil. Garnish with lemon slices and additional dill.