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

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

Tuscan Tuna Salad 

Tuscan Tuna Salad 

Tuscan Tuna Salad


1 (3.5 oz) Can Oregon’s Choice Albacore

2 Cups Arugula

¼ Cup Cannellini Beans

2 Tbsp Sundried Tomato

3 Quartered Artichokes

2 Tbsp Olives

1 Tbsp Shallots 

¼ Cup Feta

32 oz Wide Mouth Jar

Dressing: (Makes approximately 1 cup of dressing.)
½ Cup Olive Oil

¼ Cup Water

4 Tbsp Lemon Juice

2 Tsp Dijon Mustard

1 Tbsp Shallots

2 Garlic Cloves

1 Tbsp Honey

1 Tbsp Oregano

1 Tbsp Thyme

1 Tbsp Chives

1 Tsp Rosemary

½ Tsp Salt and Pepper


  1. Combine all dressing ingredients in a blender. 
  2. Open and drain cannellini beans and Oregon’s Choice Albacore. 
  3. Assemble the salad by pouring the desired amount of dressing into the bottom of the 32-oz wide-mouth jar. Layer Oregon’s Choice Albacore, 1 tbsp shallots, 2 tbsp sundried tomatoes, 3 quartered artichokes, 2 tbsp olives, ¼ cups cannellini beans, and ¼ cups feta. Top with 2 cups of arugula.  

Note: Single-serving Tuscan tuna salad in a jar will last up to three days if it is premade.

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