Larb Gourmet Albacore Lettuce Wraps

Larb Gourmet Albacore Lettuce Wraps

Ingredients: (2 servings)
2 cans of Oregon’s Choice Gourmet Albacore
½ cup cilantro, chopped
½ cup fresh mint, chopped
6 tbsp lime juice
1 tbsp fish sauce
1 tsp red chili flakes (or adjust for heat level)
5 scallions, finely sliced
½ cup purple onion, finely sliced
1 large jalapeno, chopped
5 garlic cloves, minced
1 cup rice
Romaine leaves
Optional: Cucumber, sesame seeds and lime wedges
Larb Dressing:
2 tbsp fish sauce
2 tbsp lime juice
tsp honey or sugar
½ tsp chili flakes
2 tsp rice vinegar
1 tsp soy sauce
Instructions:
Tuna Mix:
Open and drain Oregon’s Choice Gourmet Albacore. Combine albacore, cilantro, mint, jalapeno, garlic, lime juice, fish sauce, red chili flakes, scallions, and purple onion in a large bowl. Stir gently to incorporate the flavors allow to sit for at least 30 minutes to allow flavors to combine.
Rice Preparation:
Combine 2 cups water and 1 cup rice in a pot over medium-high heat until water rapidly boils. Reduce heat immediately to low and stir. Cook rice on low for 20 minutes, turn off the heat, and set aside to cool.
Mix the Sauce:
Whisk together the fish sauce, lime juice, honey, chili flakes, rice vinegar, soy sauce, and water. Adjust the balance of sweet, salty, and spicy to your taste.
Serving:
Plate the cooked rice and spoon the larb tuna mixture on top. Garnish with extra cilantro, mint, and a sprinkle of chili flakes if desired. Serve with additional lime wedges, fresh cucumber slices, dressing, and lettuce leaves for wrapping.

Baja Smoked Albacore Taco Bowl

Baja Smoked Albacore Taco Bowl

Taco Bowl: (Single Serving)
1 Can Oregon’s Choice Alderwood Smoked Albacore
1 large tortilla (for tortilla bowl)
1 cup shredded romaine
2-3 slices onion (purple or white)
1 slice of cooked or ½ cup shredded purple cabbage
½ avocado
1 tbsp pumpkin seeds
1-2 tbsp cojita or Parmesan cheese
Seasoning for optional cooked cabbage: Salt, pepper, smoked paprika, Za’atar.
Baja Dressing:
¼ cup Greek yogurt
1½ tbsp mayonnaise
1 tsp olive oil
1 lime (juice and zest)
1 tsp apple cider vinegar
1 tsp honey
½ jalapeño (seeds removed if desired)
2 tbsp cilantro, chopped
Pinch of salt
1 garlic clove, minced
¼ tsp cumin
½ tsp smoked paprika
½ tsp chipotle chili powder

Instructions:
Make the Baja Dressing:
Blend together the Greek yogurt, mayo, olive oil, lime juice, lime zest, apple cider vinegar, honey, jalapeño, cilantro, salt, garlic, cumin, smoked paprika, and chipotle chili powder until smooth.
Roast the Cabbage (Optional):
Preheat the oven to 350°F. Slice the cabbage into ½-1 inch thick rounds. Drizzle with olive oil, and season with salt, pepper, and smoked paprika (optional za’atar for extra flavor). Roast for 25 minutes until tender and slightly caramelized. Set aside to cool.
Make the Tortilla Bowl (Optional):
To create a tortilla bowl, place the tortilla in an oven-safe round container. Bake at 350°F for about 10 minutes until crisp. Remove and let cool.
Assemble the Taco Bowl:
Open and drain Oregon’s Choice Alderwood Smoked Albacore. In the tortilla bowl, layer the shredded romaine, sliced onion, jalapeño, and cooked or fresh cabbage. Add ½ avocado, sprinkle with pumpkin seeds, and top with cheese. Place the Oregon’s Choice Alderwood Smoked Albacore on top of the salad and drizzle generously with the Baja dressing.

Baja Dressing (16 oz), Refrigerate for 5 to 7 days when stored in an airtight container.
Ingredients:
1 cup Greek yogurt
5 tbsp mayonnaise
1 tbsp olive oil
Juice of 2 limes (about 2 oz) plus zest
1 tbsp apple cider vinegar
1 tbsp honey
1 jalapeño, chopped
¼ cup cilantro, chopped
2 garlic cloves, minced
¼ tsp salt
1 tsp cumin
2 tsp smoked paprika
2 tsp chipotle chili powder
Instructions:
Combine everything:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the apple cider vinegar, honey, jalapeño, cilantro, garlic, salt, cumin, smoked paprika, and chipotle chili powder. Blend the ingredients until smooth. Allow the dressing to chill for at least 30 minutes to let the flavors meld.

Tikka Smoked Albacore with Mint Yogurt

Tikka Smoked Albacore with Mint Yogurt

Ingredients: (Single serving)
1 can Oregon’s Choice Alderwood Smoked Albacore
6 cup spinach
6 tsp olive oil
2 tsp lemon
6 garlic cloves
1 small naan bread
Fish Spice Rub:
¼ tsp coriander seeds
¼ tsp paprika
Pinch of turmeric
Pinch of nutmeg
Pinch of cinnamon
¼ tsp cardamom
¼ tsp cumin
Pinch of cayenne pepper
2 tbsp olive oil (to coat the fish and apply the spice rub)
Mint Yogurt Sauce:
2 tbsp Greek yogurt
1 tbsp fresh mint, finely chopped
1 tsp lemon juice
½ tsp white balsamic vinegar
Pinch of salt (added to taste)

Instructions:
Prepare Spinach:
Add garlic, lemon, olive oil, and spinach to a pan on medium heat. Cover and cook until spinach begins to wilt. Remove from heat and set aside.
Prepare the Albacore:
Open and drain Oregon’s Choice Alderwood Smoked Albacore. Mix all the spices in a small bowl. Lightly coat the Oregon’s Choice Alderwood Smoked Albacore with olive oil and rub the spice mix onto it. Heat a small skillet over medium-high heat. Sear the tuna for 1-2 minutes
Mint Yogurt Sauce:
Combine the Greek yogurt, fresh mint, lemon juice, and white balsamic vinegar. Add a pinch of salt to taste.
Warm the Naan:
Toast the naan on a small skillet or in the oven for 1-2 minutes until warm and slightly crispy.
Assemble:
On the naan, layer with spinach, Oregon’s Choice Alderwood Smoked Albacore, and drizzle with mint yogurt sauce. Garnish with extra mint and a pinch of paprika.

Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing

Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing

Salad: (1 serving or 2 side salads)
 1 can Oregon’s Choice Alderwood Smoked Chinook
 2 cups arugula
 2 cups spinach
 8-10 cherry tomatoes, halved
 4-6 slices purple onion
 ½ cucumber, sliced
 ½ avocado per salad
 2 tbsp pumpkin seeds
 2 tbsp Parmesan cheese

Zesty Cilantro Lime Dressing:
 ½ cup Greek yogurt
 1½ tbsp mayonnaise
 2 tsp olive oil
 1½ limes (juice and zest)
 2 tsp apple cider vinegar
 2 tsp honey
 1 small jalapeño
 ¼ cup cilantro, chopped
 ⅛ tsp salt
 1-2 garlic cloves, minced

Instructions:
1. Make the Dressing:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the
apple cider vinegar, honey, jalapeño, cilantro, garlic, and salt. Blend the mixture until

smooth. Let the dressing chill for at least 30 minutes before serving to allow the flavors
to meld.
2. Build the Salads:
Open and drain Oregon’s Choice Alderwood Smoked Chinook. On two plates or in
bowls, layer the arugula and spinach, then add the cherry tomatoes, onion slices, and
cucumber. Top each salad with ½ avocado, pumpkin seeds, and Parmesan cheese. Lay
Oregon’s Choice Alderwood Smoked Chinook on each salad and drizzle with the Zesty
cilantro lime dressing.

Zesty Cilantro Lime Dressing (16 oz) Refrigerate for 5 to 7 days when stored in an airtight
container.
Ingredients:
 1 cup Greek yogurt
 3 tbsp mayonnaise
 1 tbsp olive oil
 Juice of 2 limes (about 2 oz) plus zest
 1 tbsp apple cider vinegar
 1 tbsp honey
 1 jalapeño, chopped
 ¼ cup cilantro, chopped
 2 garlic cloves, minced
 ¼ tsp salt
Instructions:
1. Combine everything:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the
apple cider vinegar, honey, jalapeño, cilantro, garlic, and salt. Blend the mixture until
smooth. Let the dressing chill for at least 30 minutes before serving to allow the flavors
to meld.

Pesto Potato and Gourmet Albacore Salad

Pesto Potato and Gourmet Albacore Salad

Ingredients:
1 Can Oregon’s Choice Gourmet Albacore
1 lb. Butterball Potato
2 Tbsp Olive Oil
½ Cup Purple Onion
2 Cup Arugula
1 Large Radish
Pesto Dressing:
4 Tbsp Pesto, Refridgerated
2 Tbsp Lemon
2 Tbsp Olive oil
¼ Tsp each Salt and Pepper

Directions:
Preheat oven to 425. Cut potatoes in half and cover generously with 4 Tbsp of olive oil. Salt and pepper to taste. Lay potatoes face down onto pan and cook for 15minutes.
Then cut ½ cup onion into half rounds adding onions on top of potatoes, cook potatoes for an additional 25minutes or until golden brown. Once done pull out and allow to cool before adding to salad.
Drain one can of Oregon’s Choice Gourmet Albacore.
Cut 1 large radish and set aside. each of salt and pepper.
Mix 4 tbsp pesto, 2 tbsp lemon, remaining 2 tbsp olive oil and 1/4
To assemble add to a bowl arugula, radish, purple onion, potato, Oregon’s Choice Gourmet Albacore and pesto dressing.

Miso-Kissed Kale and Gourmet Albacore Salad

Miso-Kissed Kale and Gourmet Albacore Salad

Ingredients:
1 Can Oregon’s Choice Gourmet Albacore
1 Cup Kale
½ Red Onion
½ Yellow Onion
½ Cup Avocado Oil
1 Tbsp Corn Starch
¼ Cup Shredded Carrots
¼ Cup Peas, Fresh or Frozen
1 Green Onion
Optional: Nasturtium leaves and flowers.

Miso Dressing:
4 Tsp Miso
1 Tbsp Rice Wine Vinegar
2 Tsp Honey
1 Tsp Dijon Mustard
½ Tsp Sesame Oil

Directions:
Open and drain Oregon’s Choice Gourmet Albacore, set aside.
Mix all miso dressing ingredients together set aside.
Slice both onions into half rounds. Take 1 tbsp of corn starch and cover onions evenly.
Over medium, heat oil until it sizzles when a single onion is added. Place onions in a single layer for five minutes or until golden brown. Line a plate with a paper towel, removing onions from oil and allow to cool.
Assemble salad, add kale, carrots, green peas, Oregon’s Choice Gourmet Albacore, fried onion, and drizzle with miso dressing. Garnish with green onion and nasturtium leaves and flowers.

Oregon’s Choice Shrimp and Cheddar Grits

Oregon’s Choice Shrimp and Cheddar Grits

Ingredients:
– 1 Package of 4 oz Oregon’s Choice Pacific Pink Shrimp
– ½ Cup Grits
– 2 Cup Water
– ¼ Tsp Salt
– ½ Tsp Pepper
– ¼ Cup Shredded Sharp Cheddar Cheese + reserve for serving
– 3-5 Slices Bacon, crumbled
– 1 Tbsp Butter
– 4 Tsp Garlic, minced
– 4 Tbsp Green Onions, chopped,
– Hot sauce or BBQ to taste

Instructions:
Bring water to a boil over medium-high heat. After the water begins boiling, add the grits and stir. Lower the heat to medium-low and cook for 3 minutes. Add 1/4 tsp salt, 1/2 tsp pepper, and 1 tsp fresh garlic. Continue cooking for an additional 2 minutes. Turn off the heat and stir in 1/4 cup of sharp cheddar cheese. Set it aside.
Bring a skillet to medium-high heat and cook 3 to 5 strips of bacon until crispy but not burnt.
Meanwhile, melt 1 tbsp of butter in a pan over medium heat. Add 2 tbsp green onion and 1 tbsp garlic, and sauté until fragrant. Add the 4 oz Oregon’s Choice Pacific Pink Shrimp and stir immediately. Reduce the heat to low and cook until the shrimp is done approximately 2 minutes.
Plate the grits and top with remaining cheese, green onions, bacon crumbles, and Oregon’s Choice Pacific Pink Shrimp. Add your favorite hot sauce or BBQ and enjoy!

Oregon’s Choice Pacific Pink Shrimp Aguachile

Oregon’s Choice Pacific Pink Shrimp Aguachile

Ingredients:
– 1 Package of 4 oz Oregon’s Choice Pacific Pink Shrimp
– ½ Cup Lime Juice (about the juice from 2 large lime)
– ¼ Cup Red Onion, thinly sliced
– 1 Cup Cucumber deseeded and sliced
– 1 Cup Radish, thinly sliced
– 2 Tbsp Jalapeno or Serrano pepper, thinly sliced
– 1 Tsp Garlic
– 1 Tbsp Fresh Cilantro, chopped

Aguachile Marinade:
– 1 Tbsp Soy Sauce
– 6 Garlic Cloves, chopped
– ¾ Cup Fresh Cilantro
– 2 Jalapeno or Serrano Pepper, chopped
– ½ Tsp Cumin
– Salt to taste

Instructions:
Shrimp: Place Oregon’s Choice Pacific Pink Shrimp in a bowl and cover with ½ cup fresh lime juice, enough to completely cover the shrimp. Use more as needed. Allow the lime juice to “cook” the shrimp for 30 minutes, flipping once partway through.
Aguachile Marinade: Add the ½ cup lime juice drained from shrimp, 1 tbsp soy sauce, 6 garlic cloves, ¾ cup cilantro, ½ tsp cumin, 2 jalapenos or serrano, and salt to taste to a food processor. Process until smooth.
Add Oregon’s Choice Pacific Pink Shrimp, ¼ cups red onion, 1 cup cucumber, 1 cup radish, 2 tbsp jalapeno, 1 tsp garlic, and 1 Tbsp chopped cilantro to a bowl. Pour the aguachile marinade over it and stir. Cover and refrigerate for at least 30 minutes to chill.
Serve cold with tortilla chips.

Olive & Lemon Oregon Albacore Linguine

Olive & Lemon Oregon Albacore Linguine

Recipe by  Richard Hoiland

Olive & Lemon Oregon Albacore Linguine

Ingredients (serves 2-3)
1⁄2 lb linguine (half of a 16 oz package)
3-4 Tbl extra virgin olive oil
1 C chopped yellow or sweet onion (about 1⁄2 onion)
1 C cubed zucchini (small cubes, about 1⁄2 zucchini)
1⁄2 tsp salt
1 or 2 cloves garlic, crushed or minced
1 7.5 oz. can Oregon’s Choice albacore tuna, drained
1-2 Tbl grated lemon zest
2 tsp lemon juice
10 pitted Kalamata olives, halved
2 tsp drained capers
1⁄4 tsp Herbes de Provence (optional)
1-2 Tbl chopped fresh parsley (optional)
Preparation
Heat the olive oil in a frypan on medium high heat. Add the chopped onion
While the onion is cooking start the Pasta:
Boil water in a large saucepan. Add 1-2 tsp salt to the water
Add pasta to the boiling water and stir. Continue preparing sauce
Cook pasta until done, following package directions. Test for doneness as it cooks.
When done, drain pasta in a colander. If waiting on the sauce, place the linguine
back in the saucepan and sprinkle with olive oil. Stir to keep separated. Set aside
Sauce
Cook onion until most parts are well browned
Add the zucchini to the onion & cook until it starts to become tender. Stir in the salt
Lower the heat and add the garlic. Flake the tuna and add to the pan
Grate the lemon for zest and add
Squeeze juice from the lemon and add.
Add the olives and capers. Taste for salt and add more if needed
Optional: add Herbes and/or 1⁄2 tsp ground black pepper and stir. Turn off heat
To serve, place pasta in individual bowls or plates
Top pasta with the olive & tuna mixture
If desired, sprinkle with parsley, parmesan cheese (and of course, more olive oil!)

Albacore Pesto over Rustic Polenta and Mushrooms

Albacore Pesto over Rustic Polenta and Mushrooms

 

Ingredients: Family Style. Half the recipe for two people.

Albacore Pesto:

• 2 Cans Oregon’s Choice Albacore 
• 6.5 oz Pesto 
• 2 Tbsp Olive Oil

 

Sauteed Oyster Mushroom:

• 4 Cups Oyster Mushroom + ½ Cup Water
• 4 Tbsp Butter
• ½ Tsp Salt
• ½ Tsp Red Pepper Flakes
• 1 Tsp Pepper
• ¼ Tsp Garlic Powder

 

Charred Kale:

• 4 Cups Kale
• 4 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• ¼ Tsp Salt
• ½ Tsp Pepper
• 1 Tsp Red Pepper Flakes

 

Roasted Chickpeas:

• 1 Can 16 oz Chickpeas
• 1 Tbsp Olive Oil
• ½ Tsp Salt, Pepper, Garlic Powder, Thyme, and Red Pepper Flakes

 

Sundried Tomato Polenta:

• 32oz Sundried Tomato Polenta + 2 Cups Water
• 2 Tbsp Garlic
• 4 Tbsp Sundried Tomato
• 2 Tbsp Butter
• Optional: Serve with Basil and Burrata Cheese

 

Directions:

1. Preheat the oven to 450. Open, drain, and wash the chickpeas. Toss them in 1 tbsp of olive oil and ½ tsp of salt, pepper, garlic powder, thyme, and red pepper flakes. Cook on a baking sheet for 30 minutes.
2. To prepare oyster mushrooms, heat a large skillet over medium-high heat. Add ½ cup of water and cook mushrooms until the water evaporates and they are tender, approximately 5 minutes. Stir in 4 tbsp butter, ½ tsp salt, ½ tsp red pepper, 1 tsp pepper, ¾ tsp garlic powder. Cook for 10 minutes or until the mushrooms are golden brown. Turn off heat and keep covered. 
3. Meanwhile, boil two cups of water over medium-high heat. Slowly whisk in sundried polenta until combined. Lower the heat to medium-low while the water absorbs and the mixture thickens for approximately 5 minutes. Add 2 tbsp of butter, 2 tbsp garlic, and 4 tbsp of sundried tomato to the polenta mixture. Cook for 5 minutes to combine flavors. Cover and turn off the heat. 
4. Heat 4 tbsp of olive oil over medium-high heat and add 4 cups kale, 1 tbsp lemon juice, ¼ tsp salt, ½ tsp pepper, 1 tsp red pepper flakes. Cook until reduced and slightly charred. 
5. Open and drain Oregon’s Choice Albacore and mix it with 2 tbsp olive oil and 6.4 oz pesto. 
6. Pour polenta as the base on a large platter, layering the sauteed mushrooms, charred kale, and pesto albacore. Top with roasted chickpeas, basil, and burrata if using.