Recipes
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
Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Tuna Poke Bowl
Tuna Poke Bowl
Bowl:
- 1 Cup Rice
- 2 Cans Oregon’s Choice Albacore Tuna
- ¼ Cup Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Grated Ginger
- 1 to 2 Tsp Crushed Red Pepper
Toppings:
- ¼ Cup Green Onion
- ½ Cup Cucumber -Chopped
- ½ Cup Edamame
- ¼ Cup Radish –Sliced
- 1 Avocado
- ¼ Cup Carrots –Shredded
- 1 Jalapeno
- 1 Lime
- Seaweed Salad
- Sesame Seeds
- Pickled Ginger
- Siracha or Spicy Mayo
- Combine 2 cans Oregon’s Choice Albacore Tuna with ¼ cup soy sauce, 1 tbsp sesame oil, 2 tbsp grated ginger, 1 to 2 tsp crushed red pepper and ¼ cup green onion. Allow to soak for 30 minutes.
- Combine 1 cup of rice and two cups of water in a medium pot with lid on over high heat until water boils. Immediately turn heat to low, remaining covered, for 10 minutes.
- Prep toppings by shredding carrots, cutting cucumber into chunks, slicing radishes, jalapenos and avocado.
- Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Albacore Tuna between bowls. Top with green onion, cucumber, radish, avocado, jalapeno, sesame seeds, seaweed salad, and pickled ginger. Garnish with lime wedges and siracha or spicy mayo.