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A Trio of Tasty Tuna and Shrimp Recipes

Our New Orleans inspired recipes range from classic Shrimp Creole and a Caribbean-style treatment of our tender, delicious albacore, to a hearty tuna linguine fit for a cold day in February.

The classic Shrimp Creole recipe should be served with rice and an complementary Southern vegetable, such as okra or garlicky sautéed collard greens, on the side.

Shrimp Creole

Cook time 30 minutes
Serves 6

1 tablespoon organic extra virgin olive oil
1 medium onion, chopped
1 dash organic cayenne pepper
1 pinch thyme leaves, crumbled
2 organic bay leaves
6 green onions, chopped
1 can (14.5 oz) tomatoes, un-drained
3/4 cup chopped celery
2 oz tomato paste (about 6 tablespoons)
1 green bell pepper, thinly sliced
2 lb pre-cooked Oregon Pink Shrimp (or 2 lbs raw Spot Prawns, shelled)
2 cloves garlic, chopped (or 1 tablespoon organic garlic granules)
Cooked white or brown rice

  • Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes or until vegetables are just tender.

  • Add tomatoes and tomato paste; simmer 15 minutes.

  • Add Oregon Pink Shrimp; simmer 3 minutes. (Simmer 10 minutes if using raw Spot Prawns.) Serve over hot rice.

Albacore Tuna with Linguini

Nothing could be simpler, or more fitting for a February feast.

Serves 4

1/4 cup plus 2 tablespoons organic extra virgin olive oil
1 large onion, cut in 1/2 inch dices
1 can (35 oz) tomatoes, drained and chopped
3/4 teaspoon sea salt
1/4 teaspoon organic ground black pepper
Vital Choice albacore tuna medallions, cut in 1/2 inch dices
1/2 cup chopped fresh mint
3 garlic cloves, thinly sliced
1 lb linguini

  • Place 1/4 cup oil and onion in skillet over low heat, 10‒12 minutes. Add tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat, partially covered until thickened about 5 minutes. Remove from heat and set aside.

  • Season tuna with remaining salt and pepper.

  • In medium skillet, heat remaining oil. Add tuna and cook over medium heat about 4 minutes. Add cooked tuna, mint and garlic to tomato sauce and cook 2‒3 minutes.

  • Cook pasta, drain. Add sauce to pasta.

Pan-Seared Tuna with Lime Pepper Crust

This Caribbean-style treat is adapted from a recipe created by Simply Seafood.

Serves 4

Zest and juice of one lime*
2 teaspoons dried thyme leaves
1 teaspoon organic ground black pepper
1/4 teaspoon sea salt
2 teaspoons organic extra virgin olive oil

*You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.

  • Rinse the tuna and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.

  • In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.

  • Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or it will become dry and lose its flavor.)

  • Pour the lime juice over the tuna right after you take them from the stove, then serve.

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