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

Tuna Croquettes

Tuna Croquettes

albacore tuna croquettes


  • 1/2 cup extra-virgin olive oil, plus more for oiling hands
  • 1/2 cup finely chopped yellow onion
  • 4 teaspoons minced garlic
  • 1½ cups all-purpose  
  • 3 ½ cups whole milk, warmed
  • 2 6 oz cans Oregon’s Choice Albacore (No Salt), drained and crumbled
  • 4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 1/2 teaspoons fresh lemon juice
  • 3 ¾ teaspoons kosher salt, divided
  • 1 ½ teaspoons black pepper, divided
  • Neutral cooking oil (such as vegetable oil), for frying
  • 4 large eggs, beaten
  • 3 cups panko



  1. Heat ½ cup of olive oil in a skillet over medium heat. Add onion and cook while stirring for about 3 minutes. Stir in garlic and 3/4 cup flour into onion mixture. Reduce heat to low, whisking constantly, until flour is lightly toasted, and garlic is golden, about 4 minutes. Gradually whisk in milk, whisking constantly, until sauce is smooth, thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat. Stir in two cans of Oregon’s Choice Albacore, 4 tbsp parsley, 2 1/2tsp lemon juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl allow to cool for 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.


  1. Oil hands with olive oil and roll chilled tuna mixture into 1-inch balls; place on a baking sheet lined with parchment paper. Freeze croquettes for 25 minutes, until firm. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. 


  1. While oil is heating, place ¼ cup of flour in a bowl. In a separate bowl place 4 beaten eggs. Lastly, in a third bowl combine 3 cups panko and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Roll each croquette in flour, then egg and finally dip in panko to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.


  1. When oil is 325°F, fry croquettes, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with olive tapenade and bruschetta spread!

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