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Recipes


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

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

Tuna Spaghettini Amalfitani

By Ted LaPage (& inspired by Flora Alda)
“The recipe is Spaghettini Amalfitani, from ‘99 Ways to Cook Pasta’, by Flora Alda (mother of Alan Alda, the actor). At least, that’s where it started. My version has changed some from what’s in the book, for simplicity and available ingredients. So far nobody’s complained.”
Albacore Tuna Lightly Salted 7.5 oz

1/2 cup olive oil
3-4 cloves garlic, chopped
1 – 2 anchovy fillets    (you can leave these out, but they give some extra flavor)
15 – 20 Kalamata olives, chopped   (or a mix of black and green, as long as they taste like real olives)
2 tsp. capers
large pinch dried thyme
pinch of red pepper flakes
1 can tuna (original recipe is for standard 6.5 ounce can – this version is for one of your 7.5 oz. cans)

spaghettini / thin spaghetti (2 – 3 servings)   (If you feel motivated, make your own. Fresh pasta is really nice for this.)

Cook the spaghetti as per usual.

Put the olive oil in a medium skillet, and add the anchovy fillet, olives, thyme, and red pepper (while the skillet is still cold). Turn the heat to medium and wait until the anchovy has melted and the olives begin to sizzle. Add the garlic and let it cook briefly – you don’t want it to brown, but only turn slightly golden. Add the tuna, along with any juices from the can, and break it into small pieces. Mix well and simmer for 5 minutes or so. Add more olive oil if the mixture seems dry. [The original recipe was based on oil-packed tuna, which tells you how old it is. Water-pack tuna does become dry. Yours doesn’t seem to, or not much.] Add the capers and stir for another minute or two. Turn off the heat and let stand until the pasta is cooked, then serve over the noodles.

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