Oregon’s Choice Shrimp and Cheddar Grits

Oregon’s Choice Pacific Pink Shrimp Aguachile

Olive & Lemon Oregon Albacore Linguine

Albacore Pesto over Rustic Polenta and Mushrooms

Orzo Albacore Mediterranean Medley

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Spicy Roasted Cauliflower Hummus with Jalapeno Albacore

Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

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

Albacore Pesto over Rustic Polenta and Mushrooms

Albacore Pesto over Rustic Polenta and Mushrooms


Ingredients: Family Style. Half the recipe for two people.

Albacore Pesto:

  • 2 Cans Oregon’s Choice Albacore 
  • 6.5 oz Pesto 
  • 2 Tbsp Olive Oil


Sauteed Oyster Mushroom:

  • 4 Cups Oyster Mushroom + ½ Cup Water
  • 4 Tbsp Butter
  • ½ Tsp Salt
  • ½ Tsp Red Pepper Flakes
  • 1 Tsp Pepper
  • ¼ Tsp Garlic Powder


Charred Kale:

  • 4 Cups Kale
  • 4 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • ¼ Tsp Salt
  • ½ Tsp Pepper
  • 1 Tsp Red Pepper Flakes


Roasted Chickpeas:

  • 1 Can 16 oz Chickpeas
  • 1 Tbsp Olive Oil
  • ½ Tsp Salt, Pepper, Garlic Powder, Thyme, and Red Pepper Flakes


Sundried Tomato Polenta:

  • 32oz Sundried Tomato Polenta + 2 Cups Water
  • 2 Tbsp Garlic
  • 4 Tbsp Sundried Tomato
  • 2 Tbsp Butter
  • Optional: Serve with Basil and Burrata Cheese



  1. Preheat the oven to 450. Open, drain, and wash the chickpeas. Toss them in 1 tbsp of olive oil and ½ tsp of salt, pepper, garlic powder, thyme, and red pepper flakes. Cook on a baking sheet for 30 minutes.
  2. To prepare oyster mushrooms, heat a large skillet over medium-high heat. Add ½ cup of water and cook mushrooms until the water evaporates and they are tender, approximately 5 minutes. Stir in 4 tbsp butter, ½ tsp salt, ½ tsp red pepper, 1 tsp pepper, ¾ tsp garlic powder. Cook for 10 minutes or until the mushrooms are golden brown. Turn off heat and keep covered. 
  3. Meanwhile, boil two cups of water over medium-high heat. Slowly whisk in sundried polenta until combined. Lower the heat to medium-low while the water absorbs and the mixture thickens for approximately 5 minutes. Add 2 tbsp of butter, 2 tbsp garlic, and 4 tbsp of sundried tomato to the polenta mixture. Cook for 5 minutes to combine flavors. Cover and turn off the heat. 
  4. Heat 4 tbsp of olive oil over medium-high heat and add 4 cups kale, 1 tbsp lemon juice, ¼ tsp salt, ½ tsp pepper, 1 tsp red pepper flakes. Cook until reduced and slightly charred. 
  5. Open and drain Oregon’s Choice Albacore and mix it with 2 tbsp olive oil and 6.4 oz pesto. 
  6. Pour polenta as the base on a large platter, layering the sauteed mushrooms, charred kale, and pesto albacore. Top with roasted chickpeas, basil, and burrata if using.

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