Cooking with Troll-Caught Canned Albacore
Quick Albacore Fried Rice Dinner
1 six-ounce can troll-caught Albacore, drained & flaked 2 cups cooked rice 2 tablespoons canola oil 1 small onion, chopped 1 stalk celery, chopped ½ red bell pepper, chopped 1 clove garlic ½ cup minced parsley Juice of ½ lemon
Heat the oil in a skillet and sauté the onion, celery, red pepper and garlic until they are soft. Remove the garlic, then add the flaked Albacore, rice and parsley. Cook over high heat while stirring constantly until heated through. Squeeze on the lemon juice and serve. Two servings
Tangy Albacore Horseradish Dip
Bursting with flavor, the combination of red bell peppers, yogurt, and horseradish complement the mild taste of Albacore in this mayonnaise-free dip.
Two six-ounce cans troll-caught Albacore in canola oil 2 eight-ounce cartons of plain yogurt 2 tablespoons minced onion 2 teaspoons drained bottled horseradish, to taste 4 teaspoons finely chopped fresh parsley leaves 1 red bell pepper, seeded with membranes removed
Drain yogurt overnight in a coffee filter-lined strainer. Drain the albacore. Mince the red bell pepper and parsley in a food processor; drain and pat down with paper towels. Add and purée with the Albacore, yogurt, minced onion, horseradish, parsley until the mixture is smooth and salmon-pink. Transfer the dip to a serving bowl and serve with crackers. Four servings
Above recipes compliments of www.albatuna.com
California Tuna Salad
By: Kelly Childress (submitted by Herb Goblirsch)
½ teaspoon grated lime rind 3 tablespoons fresh lime juice 2 tablespoons olive oil 2 teaspoons honey ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon liquid red-pepper seasoning 1 ripe avocado (about 12 ounces) 2 cans Oregon’s Choice Gourmet Albacore tuna, drained 1 sweet red pepper, cored, seeded and cut into ½ inch squares 1- 8oz. can sliced water chestnuts 2 tablespoons chopped cilantro
Whisk together lime rind and juice, olive oil, honey, cumin, salt and red-pepper seasoning in medium-size bowl until blended. Pit and peel avocado; cube. Add to dressing; toss to prevent discoloring. Flake tuna into bowl with the avocado and dressing. Add red pepper, water chestnuts and cilantro to tuna; toss to combine. Serve chilled over bed of lettuce or use as a sandwich filling.