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Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

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Thai Tuna Sliders with Broccoli Slaw

Tuna Potato Salad

Tuna Potato Salad

Tuna Potato Salad


1 can Oregon’s Choice Albacore Tuna

2 lbs. Baby Potato

½ Red Onion

4 Tbsp Parsley



4 Tbsp Lemon Juice

2 Tbsp Dijon Mustard

3 Tbsp Horseradish Mayo or Plain Mayo 

1 tsp Dried Dill

1 Tsp Garlic Powder

½ Tsp Red Pepper Flakes

1 ¼ Tsp Salt and Pepper



  1. Fill a saucepan with 8 cups of water, add ½ tsp salt, and bring it to a boil. Meanwhile, slice baby potatoes in half. Place halved potatoes in boiling salted water and cook for approximately 10 minutes uncovered or until they can be easily pierced.
  2. Open and drain Oregon’s Choice Albacore Tuna.
  3. Finely dice red onion and chop fresh parsley.
  4. Once the potatoes are tender, drain and let them cool. 
  5. Combine 4 tbsp lemon juice, 2 tbsp Dijon mustard, 3 tbsp horseradish mayo, 1 tsp dried dill, 1 tsp garlic powder, ½ tsp red pepper flakes, 1 ¼ tsp salt and pepper in a large bowl. Whisk well to create a well-blended dressing. Add potatoes, Oregon’s Choice Albacore Tuna, onions, and parsley. Toss everything together to ensure even distribution and serve!

Note: The recipe is best prepared at least a few hours prior to eating. This allows the flavors to develop and meld. I like to make it the day before!

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