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Easy Tuna Chip Dinner

By: Lynell Hoffer – Mt. Angel, OR

2 Cans Albacore Tuna, Drained (6 ½ oz. cans)

2 Cans cream of mushroom soup

1 ½ Cup milk

2 Cups potato chips, crushed

Put tuna in a bowl. Break up large chunks. Stir the soup and milk into the tuna. Add 1 ½ cups of the crushed potato chips. Mix well and pour into a greased 9 x 13 pan. Sprinkle the rest of the chips over the top. Bake @ 375°F for 35 minutes.

Your can also sprinkle cheese over the top before baking.

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Tuna Macaroni Salad

By: Helen E. Baker – Dallas, OR.

1 ea. Package of 8 oz. small seashell macaroni cooked as directed and drained, cooled

1 ea. 6 oz. can Albacore tuna drained

2/3 cup mayonnaise

½ Cup chopped celery

1 ea. 4 oz. can chopped olives drained

¼ cup chopped red bell pepper

Juice of 1 large lemon

Salt and pepper to taste

Mix all ingredients together and chill until ready to serve.

Yields 6 servings

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Tuna Melts

 By: Paul Hoffer – Mt. Angel, OR.

2 cans Albacore

1/3 Cup mayonnaise

1 ½ Tablespoon chopped Onions

1 ½ Tablespoon pickle relish

½ Tablespoon mustard

3 English muffins

6 Tomato Slices

6 Cheese Slices ( Cheddar, American, Swiss, etc., your choice)

Combine Albacore tuna, mayonnaise, onions, relish, and mustard. Mix together well.

Split and toast English muffins. Cut tomato slices in half. Spread 1/3 cup of the tuna mixture on each muffin half. Add a tomato and cheese slice.  Place under broiler until cheese melts, About 4 minutes.

Makes 6 servings

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Creamed Albacore over Toast

By: Mary Matson  - Salem, OR.

(can also be served over macaroni)

In medium saucepan or 10 inch fry pan, melt over medium-low heat: 2 Tbsp butter of Margarine.

Over med-low heat, blend in: 2 Tbsp flour – ¼ tsp seasoning salt, Dash of pepper.

Stir until smooth

Remove from heat and stir in: 1 cup milk.

Return to heat. While stirring, bring to boil and cook until thickened.

Drain and stir into sauce: 1 can Albacore (6oz.)

Serve over warm toast.

NOTE: Salt (to taste) may be added prior to serving.

For healthier meal: Substitute skim milk for regular milk, use Albacore canned in water, substitute Mrs. Dash for seasoned salt.

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Black and White Salad

By: Karen Bernards – McMinnville, OR.

1 to 2 cans of Albacore Tuna

1 can black beans, drained and rinsed

1 can white kidney beans, drained and rinsed

½ cup cucumbers, chopped

½ red pepper, chopped

1 small onion, chopped

¼ cup cilantro, chopped

1/3 cup cider vinegar

¼ cup olive oil

pinch of salt

¼ teaspoon garlic powder

pinch of black pepper

lettuce cups

In a large bowl, combine the first 7 ingredients, in a small bowl, whisk vinegar, oil, and seasonings. Pour over Albacore mixture and toss to coat. Cover and refrigerate until serving. With a slotted spoon, spoon into lettuce cups. Place cups on a large serving platter. Makes a nice display.

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Albacore Tuna and Leek Chowder

By: Loni Loftus – Salem, OR.

1 Tablespoon butter

1 Tablespoon Flour

4 Slices bacon, chopped

2 medium leeks, white and pale green parts, thinly sliced

2 medium potatoes, peeled and cut into ½ inch cubes

2 cups bottled clam juice

2 ½ cups milk

2 cans (6 oz. each) Premium White Albacore tuna, drained

½ cup whipping Cream

2 tablespoon fresh chives, chopped

salt and pepper to taste

Mix butter and flour in a small bowl until well blended and set aside. In a heavy large saucepan, cook bacon over medium heat until crisp. Transfer bacon to paper towel and set aside. Add leeks to bacon drippings and sauté until tender, about 3-5 minutes. Add potatoes and clam juice and bring to boil over high heat. Reduce heat to simmer, cover, and cook until potatoes are tender, about 10 minutes. Add milk and bring to a boil over medium-high heat, stirring. Whisk in flour mixture. Reduce heat to medium and stir until slightly thickened, about 3 more minutes. Stir in tuna, cream, chives and reserved bacon. Cook until heated through. Season to taste with salt and pepper. Makes 6-8 servings.

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Ginny’s Crescent Tuna Rolls

By: Ginny Goblirsch- Otter Rock, OR. F/V EZC

1- 3 oz. pkg. crème cheese, softened (low-fat OK)

1- 7 ¾ oz. can Oregon’s Choice Albacore

1 Tbsp. chopped green onion

1- 8 oz. can Pillsbury refrigerated crescent dinner rolls

¼ tsp. lemon pepper

1 tsp. lemon juice

Heat oven to 350°F. Mix crème cheese, drained Albacore, green onion, lemon pepper and lemon juice well. Separate crescent dough into 8 triangles. Divide tuna mixture into 8 parts and place onto each triangle. Roll from the shortest side of the triangle to the opposite point. Place rolls onto lightly greased cookie sheet. If desired for a softer crust, brush tops with a little melted butter or margarine. Bake at 350°F for 20 minutes until golden brown.

For other recipes by Ginny go to their website at: www.oregonschoice.com

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Tuna Pasta Salad

By: Fran Neavoll – Salem, OR.

1 cup uncooked elbow macaroni

1- 7 ¾ ounce can Albacore tuna, drained and flaked

¼ cup chopped celery

1 tablespoon sweet pickle relish

2 tablespoons finely chopped onion

½ teaspoon salt

¼ cup cheddar cheese, small cubes

¼ cup macadamia nuts, chopped

2/3 cups sour cream

½ cup light mayonnaise

1 teaspoon mustard

¼ teaspoon liquid smoke

Garnish:

8 Tomato wedges

2 tablespoons Parmesan cheese

dash of paprika

Cook macaroni according to package directions; drain. In large bowl, combine cooked macaroni, tuna, celery, relish, onion, and salt. Add cheddar cheese and macadamia nuts. In small bowl, combine sour cream, mayonnaise, mustard, and liquid smoke. Blend until smooth. Toss dressing with macaroni-tuna mixture. (can add more dressing if desired) Chill. Garnish with tomato wedges. Sprinkle with parmesan cheese and paprika. Serves 4

Printable version

Albacore Dip

By: Jill Gust – Keizer, OR.

1 can Albacore

1 pkg. cream cheese

salt & pepper to taste

1 cup shredded cheese (medium cheddar) or mexi-blend

¼ cup mayonnaise

Mix all ingredients together. Mix well. Shape into a ball. Serve with crackers, vegetables or whatever you like.

Printable version

Albacore Melt

By: Amanda Gust – Keizer, OR.

1 can Albacore

1 Jalapeno pepper (finely diced)

¼ cup mayonnaise

¼ tomato finely chopped

2 slices cheddar cheese

4 slices bread

salt & pepper to taste

Mix Albacore, pepper, jalapeno, salt & pepper and tomato together.  Butter bread on both sides. Spread with albacore mixture, top with cheese. Top with other slice of bread. Grill until brown & cheese is melted.

Serves 2

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Albacore Tuna Light

By: Louise Pietrok – Stayton, OR.

1 ea. 6 oz. can Solid white Albacore Tuna (drained)

2 eggs (beaten)

1 ½ cups whole milk

2 slices of white bread (broken up)

1 tablespoon cornstarch

½ cup grated carrot

1 small onion (chopped)

½ cup grated cheddar cheese

½ tsp. minced parsley

salt and pepper to taste

Mix all ingredients together and bake in a buttered 1 – quart casserole at 350°F for about 45 minutes or until set.

Makes 4 servings

Printable version

Albacore Bites Salad

By Robin Baker – Salem, OR.

1 can + 2 oz. Albacore (drained)

1 egg (beaten)

¼ cup Salad dressing or Mayonnaise

stir mixture, until evenly dispersed, then add 12-16 saltine crackers, rolled into crumbs, add crumbs to mixture

1 Teaspoon dried parsley

2 thin sliced green onion

1 Tablespoon lemon juice

3 garlic pedals, very finely diced

¼ teaspoon black pepper, (salt is unnecessary because of the crackers).

Heat frying pan with 1 Tablespoon oil or (I prefer 1 Tablespoon bacon grease for more flavor but not maple flavor).

Take a serving tablespoon and drop bite sizes of mixture into pan. Turn over when lightly browned, when both sides are perfect, remove from pan. Takes about 1 minute per side with medium heat. Let cool in refrigerator  (can be cooked up to a day in advance).

Make a Spinach Greens Salad

Remember to wash all vegetables first.

In a large bowl put a package of Spinach Greens with carrots dices

2 tomatoes, into bite sizes

2-3 Green Onions, sliced thin. Slice about 1 inch into green also.

½ cup diced cucumber (about 1/3 on small cucumber)

add favorite dressing or 1 tablespoon olive oil with 1 teaspoon lemon juice

2 tablespoon of grated parmesan cheese then put the bites of Albacore on top and around salad.

Enjoy dinner for 4

Printable version

Albacore Tuna Salad / Grilled Sandwich

By: JoAnne Ponsford – Salem, OR.

4 slices Oregon Bread (Western Hazelnut)

2 Tbs. butter

1 can Albacore tuna

3 med. Size Dill Pickles chopped fine

3 Tbs. Onion chopped fine

1 scant Tbs. zucchini relish

½ cup miracle whip, 2 tsp. Johnny’s seasoning salt, dash of pepper

1 ½ slices of Med. Tillamook cheese

Heat the grill while preparing the mixture for the sandwich.

Butter the outside of the bread.

Mix the Albacore with the pickles, onions and zucchini relish.

Mix the seasoning salt and pepper with the miracle whip.

Then combine the two mixtures together.

Put the Albacore salad mixture on the bread with a slice of Tillamook Cheese.

Makes 2 sandwiches with a little salad mixture left over to be eaten on a tomato the next day. We like to eat this with a cup of home made tomato soup as an evening meal.

Printable version

Potato Chip Albacore Casserole

By: Dorothy Higgins – Keizer, OR.

1 can Albacore tuna

11-15 oz. Sour Cream and Onion Potato Chips

1 can cream of mushroom soup

1 16 oz. frozen Broccoli of Peas

1 small onion diced

Crush chips, combine all ingredients EXCEPT chips.

Place in medium baking dish.

Alternate:

1 layer chips and 1 layer of Albacore mixture (about 3 layers each)

Bake in oven at 350°F for 30-45 minutes (until bubbling)

Serves 4-6 persons

Printable version

Albacore Tuna Hot Summer Salad

By: Jay Ponsford- Salem, OR.

1 ½ cups dry elbow macaroni

1 Large can Albacore tuna

3 hard boiled eggs

Miracle whip 1-cup or to taste

Zucchini relish (home made a plus)

Pickles of your choice – chopped fine

1 stock of celery – chopped fine

1 small onion – chopped fine

mustard of your choice

Carnation Canned Milk

Salt and pepper to taste

Put macaroni in pan with 3 cups water & tsp of salt; cook 12 minutes; drain and rinse with cold water. Put eggs in pan of cold water, bring to boil then turn off heat. Let stand 20 minutes. Drain hot water then cool with cold water. Crack and peel; set aside till needed.

In a serving size bowl put the Albacore tuna, chopped pickles, celery and onion with two of the eggs. Put in drained macaroni and lightly mix together.

In separate pan combine zucchini relish, mustard, canned milk and miracle whip, stir to salad dressing consistency. Salt and pepper to taste.

Mix all ingredients together using the last egg to slice and decorate top of salad.

Printable version

Tuna and Rice

By: Judy Johnson – McMinnville, OR.

2 cans Albacore tuna

½ large green and red peppers

¼ onion

Butter

1 cup cream

½ cup peaches

Cooked rice

Sauté Albacore tuna, peppers and onion in butter. Add cream and cook until slightly thickened. Add sliced peaches. Cook till warm. Pour over rice.

Printable version

Deep-dish Tuna Pot Pies

By: Laura Lange – Lebanon, OR.

Makes 4 large, individual pot pies

2 packages, ready-made, refrigerated piecrust (4 crusts)

2 tablespoons butter

¼ cup flour

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon fresh or dried tarragon

½ teaspoon fresh or dried thyme

¼ teaspoon garlic powder

¼ cup milk, warmed

1- 14.5 ounce can of low-fat vegetable broth

1- 16 ounce package of your favorite blend of frozen vegetables

1 cup chopped onion

2 medium potatoes, cubed

2 9 ¼ -ounce cans, Albacore tuna (do not drain)

½ cup cheddar cheese, shredded

Preheat oven to 400°F.

Remove pie crusts from their package and bring to room temperature before working with them.

In a large skillet or saucepan over medium, melt butter. Stir in flour and whisk for 2 minutes. Add seasonings and blend. Add milk and broth, all at once and stir constantly until mixture becomes warm and thickens but does not boil. Add frozen vegetables reduce heat to medium-low (simmer). In a microwave safe dish, cook potato cubes and onion add tuna to pot, stirring gently to blend. Simmer five more minutes then stir in cheese. Turn off heat and cover.

Using your cooking vessels as a template, cut 4 bottom crusts out of one circle of pie crust, cutting 2-inchs larger than vessel. Repeat with two remaining crusts, but only allow 1-inch of salvage. Place crust in bottom of pans and smooth into place. Fill each with an equal amount of the contents of the skillet. Top with second crust. Crimp edges and cut steam vents. Bake in oven for 20 to 25 minutes or until golden brown. Cool slightly before serving.

Note: this recipe performs best when baked in small casseroles or large ramekins, of about 2 cups each.

Printable version

Albacore Hash with Horseradish-Dill Sauce

By: Frances Benthin – Scio, OR.

1 (12 oz.) can Albacore

3 cups cooked potatoes, peeled & diced

2 tablespoons sour cream

2 tablespoons horseradish

2 tablespoons chopped fresh dill

¾ cup diced fresh onion

½ cup diced red bell pepper

Salt & pepper to taste

2 tablespoons butter

Flake Albacore into ½ inch pieces and place in a bowl. Mash 1 cup of the potatoes in a separate bowl, mix in the sour cream, horseradish and dill. Stir in the onion, bell pepper, the diced potatoes and the Albacore. Season to taste with the salt and pepper. Melt the butter over high heat in a heavy nonstick skillet. Add the hash; press to compact. Reduce heat to medium and cook until bottom is brown and crusty, about 10 minutes. Using a large spatula, turn hash over in sections and cook until bottom is browned—about 5 minutes more. Serve with horseradish-Dill sauce.

Horseradish-Dill Sauce

1 cup sour cream, 3 tablespoons horseradish, 2 tablespoons chopped, fresh dill, 1 tablespoon minced pimento, salt and pepper to taste. Mix all ingredients together and chill until serving time.

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Albacore Olympia

By: Sandy Youngers – Salem, OR.

1 ½ pounds Albacore tuna steaks

1 cup mayo

1/3 cup celery – chopped

1/3 cup onion – chopped

1 cup grated cheddar cheese

1 can Durkee onion rings

Seasoned salt

Place mayo in bottom of 2 quart casserole dish. Sprinkle chopped celery and onion on top of mayo. Layer tuna on top of mixture. Salt (according to your preference) with seasoned salt. Sprinkle with Durkee onions.

Bake at 300°F for approximately 30 minutes (depends on width of fish)

Printable version

Baked Albacore Tuna with Mushrooms

By: Jack Youngers – Salem, OR.

½ pound fresh mushrooms or 1 (6 oz.) can sliced mushrooms

1 can (8 oz.) tomato sauce

3 tablespoons chopped onion

3 Tablespoons diced green pepper

1 tsp lemon juice

1 tsp ground black pepper

1 ½ pounds Albacore tuna steaks

Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. Place mushrooms in a medium saucepan along with tomato sauce, onion, green pepper, lemon juice, salt, sugar and black pepper. Bring to boiling point, stirring constantly. Reduce heat and simmer, uncovered, for 2 minutes.

Spoon half of the mushroom mixture into a lightly greased 7 ½ x 9 ½ inch baking pan. Top with fish then remaining mushroom mixture.

Bake uncovered in a preheated oven (350°F) until fish flakes easily when tested with a fork, about 20 minutes. Arrange fish on a heated platter. Spoon mushroom sauce over fish.

Makes 4 servings

Printable version

Albacore Salad Ring

By: Carmen McClintock - Dallas, OR.

2 teaspoon unflavored gelatin

¼ cup cold water

¼ cup boiling water

¼ cup mayonnaise

1 cup Albacore

½ cup chopped celery

2 tablespoons chopped stuffed olives

¼ teaspoon paprika

1 tablespoon lemon juice

Salt

½ cup very thinly sliced, peeled cucumbers

2 tablespoon chopped parsley

Sprinkle gelatin in cold water, let soften 5 minutes. Add boiling water stir until dissolved, and then cool. Fold in mayonnaise and next 5 ingredients. Salt to taste and add more lemon juice if desired. Pour some of fish mixture in a 9” ring mold: then cover with cucumbers slices. Repeat layers until used up, ending with fish. Chill until firm. Unmold and garnish with parsley.

Makes 6 servings

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