Italian Bean and Albacore Tuna Salad
Elaine Towne – Dallas OR
15 oz. can Cannelline or Great Northern Beans rinsed and drained 6 oz. can Oregon Albacore Tuna ¼ to ½ Cup finely chopped red onion 3 t snipped or 1 t chopped fresh Basil 2-3 T Balsamic Vinegar 1 T Olive oil ¼ t freshly ground pepper
In Medium Bowl, combine beans, Albacore,basil,onion and vinegar. Drizzle with oil then sprinkle with Pepper.
Yield: 6 servings
Stir Fried Fresh Albacore with Tuna Citrus Leek Sauce
Renata Stanko – Lebanon, OR
2 tablespoons olive oil 4 cups sliced leeks ½ cup dry white wine 1 orange, peeled and cut into section 2 tablespoons orange concentrate from frozen orange juice, thawed 1 tablespoon lemon juice 2 tablespoons butter Salt and pepper to taste 2 tablespoons olive oil 1 pound fresh Albacore Tuna, cut into srir-fry strips 1 teaspoon sesame oil Salt and pepper to taste 2 tablespoons sesame seeds
Heat olive oil in frying pan. Stir-fry leeks. Add wine and cook until reduces. Add oranges, concentrate and lemon juice. Season with salt and pepper. Add butter and keep warm
Heat olive oil in frying pan. Stir-fry Tuna. Add sesame oil, salt and pepper and sesame seeds. Serve with leek sauce.
Mini Gourmet Sandwiches
Hobbit Merritt – Hebo, OR
Filling: ½ can Albacore Tuna ½ t garlic salt 1/8 cup feta cheese 6 cherry tomatoes quartered 1 big T chopped fresh basil Pita Bread: 2 T olive oil 1 cup warm water 3 ¼ cup Flour 1 T sugar 1 t garlic salt 2 ½ yeast
Knead once, roll out and cover with towel.
Rest ½ hr.
Cut with biscuit cutter.
Cook at 450°F on the low rack 5 to 8 minutes.
Bake on cookie sheet or iron skillet.
To brown tops – broil for 30 seconds
Open a pocket in bread with a knife, fill with filling and chill as needed.