Recipes
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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
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Zucchini Tuna Melts
These delicious tuna melts are the low-carb gluten-free version of a classic. You will want to make them again and again. Simple Ingredients. Vibrant flavor. Ready in less than 30 minutes!
From triedandtasty.com
INGREDIENTS
- 2 small zucchini
- 1 can 7.5 oz. Albacore Tuna, drained
- 1 celery stalk minced
- 1 small shallot minced (can sub red onion if preferred)
- ¼ tsp. fresh or dried dill
- ½ tbsp. flat leaf parsley minced
- 2 tbsp. fresh lemon juice
- 2 slices tomato chopped
- 1/3 c. parmesan cheese
INSTRUCTIONS
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Preheat your oven to 400 F and line a baking sheet with parchment. Slice the zucchini in half and using a teaspoon, scoop out the center, about an inch. Spray each half lightly with cooking spray and roast for 15-20 minutes (this will depend on the size of your zucchini).
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The key is to have them tender, but not mushy. Use a fork to see how easily you can pierce the side, look for slight browning on the side. Meanwhile, mix together the tuna, celery, shallot, dill and parsley, and the lemon juice.
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Once the zucchini is done remove from oven and turn on the broiler. Fill zucchini with the tuna mixture, sprinkle with chopped tomato and top with the Parmesan cheese. Broil for 2-3 minutes or until the cheese has browned and is crispy on top.
