Recipes
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Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
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Miso-Kissed Kale and Gourmet Albacore Salad
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
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
Albacore Asparagus and Tomato Lemon Butter Sauce
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!
Ingredients:
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
Directions:
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!