Recipes
Salmon & Fresh Dill Deviled Eggs
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
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Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
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
- 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.
- Add the tuna, spinach, and feta cheese and mix with a fork until well combined. Form the mixture into golf ball sized balls.
- 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.
- Remove from the pan and let cool slightly before serving with tzatziki or otherwise as desired.
