Recipes
Larb Gourmet Albacore Lettuce Wraps
Baja Smoked Albacore Taco Bowl
Tikka Smoked Albacore with Mint Yogurt
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Pesto Potato and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
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
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
Tuna Salad with Lentils and Bruschetta
Both lentils and tuna are very high in protein and when combined with the brightness of bruschetta this becomes the perfect summer salad!
Ingredients:
1 can Oregon’s Choice Gourmet Albacore 7.5 oz (lightly salted or no salt)
3 cups prepared lentils (available at Trader Joe’s, or make your own ahead of time)
1 jar bruschetta (also from Trader Joe’s)
Feta cheese
Cherry tomatoes
Fresh basil leaves
Fresh black pepper
Combine the prepared lentils and the bruschetta together in a medium sized mixing bowl and mix until well combined. Open a can of Oregon’s Choice Gourmet Albacore and gently flake using a fork. Add the Albacore into the lentils & bruschetta mixture and gently stir to combine, then add the feta cheese on top.
In a large bowl add the tuna-lentil mixture and then add the cherry tomatoes and basil leaves around the rim. Top with fresh cracked black pepper.
Serve immediately or chill in the refrigerator for an hour before serving.
