Recipes Archive | Page 4 of 7

12 min

An “ocean charcuterie” board like no other! Add King Oscar’s indulgent tuna fillets to your appetizer platter for a royal taste experience.

Ingredients

1 jar King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomatoes (drained)
Sliced salami and/or prosciutto
Assorted cheeses, your favorites
Fig jam and honey for cheese
1/3 cup Castelvetrano and kalamata olives
1/3 cup sweet pickles and gherkins
1/3 cup mixed nuts and chopped dates
Small bunch grapes
Bread sticks
Fresh basil or parsley

Here's what you do...

1 Arrange tuna fillets, sun-dried tomatoes, and other condiments from jar with your finger-food favorites on charcuterie board.
2 Serve with your preferred aperitif.

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5 min

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Your salmon appetizer ship has come in! This easy finger-food recipe is perfect for party plates and delicious snacking older and younger palates alike!

Ingredients

1 can King Oscar Salmon in Extra Virgin Olive Oil with Lemon
2 cucumbers, halved and cored
4 oz cream cheese, herbed goat cheese, or Greek yogurt
Fresh dill
Chopped fresh chives
1/2 lemon, thinly sliced
Lemon zest

Here's what you do...

1 Cut cucumbers into 3-inch segments, halve, and core.
2 Mix cream cheese, goat cheese, or Greek yogurt with 1 tbsp olive oil from salmon can. Fill cucumber boats with mixture.
3 Top with salmon pieces and lemon slices, sprinkle with herbs.

Royal hints

For fun flavor twists, substitute King Oscar Salmon Mediterranean Style, or use King Oscar Salmon in Extra Virgin Olive Oil and sprinkle with diced bell pepper or red chili flakes.

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Salmon & Corn Salad with Avocado Yogurt

You know when you’re at a restaurant and you look over at the next person’s plate and wish you’d ordered what they did? Well, this eye-catching salad is that – only you can make it yourself anytime you like!

Salmon Crostini 3 Ways

Craving a delicious appetizer or nutritious snack made from your favorite salmon? This recipe is three times the fun and just what your taste buds want!

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25 min

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Looking for a milder, naturally omega-3 packed take on your classic Caesar salad? His Majesty has your back with this light and easy meal!

Ingredients

2 cans King Oscar Salmon in Extra Virgin Olive Oil, separated into bite-size pieces
1 head romaine lettuce, whole leaves separated and washed
1/4 cup parmesan, grated
1 lemon, wedged

CROUTONS

1-1/2 cups bread cubes, ripped or cubed
2 tbsp King Oscar Salmon olive oil, preserved from can
Salt and pepper to taste

DRESSING

1/3 cup mayonnaise
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp Worcestershire sauce
1 garlic clove, minced
2 tbsp grated parmesan
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 375°F.
2 In a bowl, toss together bread cubes with oil from salmon can, salt, and pepper. Spread coated cubes out on a baking sheet and bake for 8-10 minutes until golden brown and crispy.
3 In a bowl, whisk together dressing ingredients until smooth. To thin dressing, add 1 tsp of water at a time.
4 Plate lettuce leaves and drizzle generously with dressing. Top with King Oscar Salmon chunks, crispy croutons, grated parmesan. Garnish with fresh cracked black pepper and lemon wedges.

Royal hints

Cut prep time in half with pre-made croutons. It’s cheating, but His Majesty won’t tell.

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Salmon & Corn Salad with Avocado Yogurt

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10 min

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Fisherman’s eggs the easy way? Or avocado toast the more flavorful way? However you see it, your love of salmon will agree!

Ingredients

1 can King Oscar Salmon in Extra Virgin Olive Oil with Lemon, separated into bite-size pieces
2 slices artisan bread, toasted
1 avocado
2 eggs
1 tbsp butter or olive oil
2 tsp lemon juice
1 tbsp capers
1-2 dill sprigs
6 basil leaves
1 tsp chives, minced
Paprika
Salt and pepper to taste

Here's what you do...

1 Heat butter in a non-stick skillet over medium heat.
2 Crack both eggs into skillet and season with salt and pepper. Cook uncovered until the whites have set and yolks are cooked to liking, 5-7 minutes.
3 In a bowl, mash together avocado, lemon juice, salt, and pepper until chunky-smooth.
4 To assemble, spoon equal amounts avocado mash onto each toasted slice of bread. Top with King Oscar Salmon pieces and fried egg.
5 Garnish with capers, herbs, pinch of paprika, salt, and pepper.

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30 min

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Perfect for brunch, delicious for dinner too. Take that omelette to majestic new frittata heights with tender salmon, fresh spinach, and earthy, smoke shiitake mushrooms!

Ingredients

2 cans King Oscar Salmon in Extra Virgin Olive Oil with Lemon, separated into bite-size pieces
8 eggs, whisked
2 cups fresh spinach
6-8 shiitake mushrooms, sliced
2 tbsp ricotta
1 tbsp olive oil
1/2 tsp red chili flakes
1 tbsp fresh dill, chopped
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 375°F.
2 In an oven safe 9-inch pan, heat olive oil over medium heat. Sauté mushrooms for 2 minutes then add spinach and cook until wilted.
3 Pour whisked eggs into pan, season with red chili flakes, salt, pepper, and dill. Mix everything together to distribute ingredients evenly.
4 Spoon dollops of ricotta and add pieces of King Oscar Salmon to the mixture.
5 Carefully place pan uncovered into oven. Bake for 15 minutes until eggs have set.
6 Garnish with fresh dill and red chili flakes, slice into six triangles, and serve warm.

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85 min

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Sliders are go-to summer grill wonders. This seafood variation adds year-round rich flavors and cuts cook time with out-of-the jar convenience!

Ingredients

2 jars King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Jalapeño Peppers (reserve oil)
8 brioche slider buns
2 cups arugula
1/2 cup pickled onions, carrots, or beets
Juice of 1 lime
Butter
Salt and pepper to taste

Jalapeño Aioli

1-2 jalapeño peppers, split and seeds removed
1/2 cup olive oil-based mayonnaise
1 garlic clove
1/2 tbsp lime juice
1/2 tsp lime zest
1/4 tsp smoked paprika
Salt and pepper to taste

Here's what you do...

1 Pre-prep: Combine all aioli ingredients in food processor or blender until smooth. Pour aioli into a glass bowl or jar, cover, and refrigerate for about one hour.
2 Remove tuna fillets from jar, leaving the EVOO and condiments. Squeeze in juice of one lime. Salt and pepper to taste. Close jar and shake until incorporated. Pour about 2/3 of lime vinaigrette over arugula and toss to lightly coat.
3 Butter your slider buns and toast on a pan or griddle until golden brown.
4 Generously spread aioli on buns, layer on tuna fillets. Drizzle or brush on remaining lime vinaigrette over fillets, top with pickled onions, carrots, and/or beets, and arugula salad. Serve.

Royal hints

In a rush? Go with ready-made aioli!

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Royal Niçoise Salad

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Tuna & Charred Greens Salad

Decadently rich tuna flavor and totally dramatic presentation combine for a distinctive salad sure to impress taste buds and guests!

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15 min

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Your basic tuna melt just got royal-ized! Sourdough bread, oozing cheese, and premium tuna fillets – your taste buds will never go back.

Ingredients

1 jar King Oscar Yellowfin Tuna in Extra Virgin Olive Oil Herbs De Provence (reserve oil)
2 slices artisan sourdough bread
1 slice fontina cheese
1 slice sharp cheddar cheese
1/2 tomato, diced
1/4 small red onion, minced
1/2 stalk celery, minced
1 tbsp bread-and-butter pickle, minced
1/2 tbsp fresh tarragon, chopped
Salt and pepper to taste
1 squeeze fresh lemon juice
Mayonnaise
Whole grain mustard
Butter, softened

Here's what you do...

1 Place your rack on the highest position in the oven and preheat the broiler.
2 Carefully drain most of the olive oil from tuna jar into small bowl and set aside. Pour remaining tuna and condiments into large mixing bowl. Pick out whole olives, chop into small pieces and add back into bowl. Add minced onions, celery, pickles, and chopped tarragon to bowl. Season with salt and pepper and squeeze of lemon juice. Toss mixture together until evenly distributed. Add reserved oil as needed to moisten tuna mixture.
3 Arrange bread slices onto baking sheet. Smear bottom of bread slices with butter. Spread layer of mayo and whole grain mustard on top of bread slices. Add fontina cheese slice, then heap on your tuna mixture. Top with slice of cheddar cheese and diced tomato.
4 Broil for 2-4 minutes, monitoring closely to avoid burning. Remove promptly when bread is browned and cheese is melted and bubbly. Let cool one minute and serve.

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Home / Recipes / Page 4

25 min

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In southern Italy, they like to spice it up! This Calabrian-style seafood pasta will add some warm Mediterranean flavors to your culinary repertoire!

Ingredients

1 jar King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Green Olives
1/2 lb pasta, your favorite variety
2 garlic cloves, peeled and finely sliced
1/2 cup green olives, pitted and sliced
1 tsp Calabrian red chili pepper flakes (or to taste)
Juice of 1/2 lemon
2 tbsp extra virgin olive oil
2 tbsp chopped fresh Italian parsley, chopped
Parmesan cheese, grated

Here's what you do...

1 Bring large pot of water to rapid boil, season with salt and add your pasta. Cook according to package directions to al dente.
2 While pasta is cooking, heat 2 tbsp olive oil in large skillet over medium heat. Add garlic and cook until fragrant, but not brown, about 30 seconds. Pour entire contents of King Oscar Tuna jar including EVOO directly into skillet, along with sliced olives, red pepper flakes to taste and lemon juice, and heat through, about 1 minute.
3 Reserve 1/2 cup pasta water. Drain pasta and toss into skillet, gently stirring in tuna mixture until well coated. Use reserved pasta water to thin as needed.
4 Garnish with chopped parsley and Parmesan cheese (purists say no cheese with seafood pasta but His Majesty loves it anyway), serve.

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Home / Recipes / Page 4

35 min

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New potatoes, crunchy, fresh green beans, and mild mackerel. Easy to prepare and delicious served warm or cool!

Ingredients

2 cans King Oscar Mackerel Fillets in Olive Oil with Lemon (reserve oil)
2 lbs small new potatoes, peel on, scrubbed and halved
8 oz red radishes, ends and stems trimmed and halved
8 oz green beans, ends trimmed
2 tbsp extra virgin olive oil
2 tbsp pink peppercorns, lightly crushed
Salt to taste
Handful fresh parsley, roughly chopped
1 lemon, cut into wedges

Dressing

Reserved oil from mackerel can + 1/4 cup extra virgin olive oil
2 tbsp champagne vinegar
2 tsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, finely grated or pressed
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 425°F.
2 In large, rimmed baking sheet, place halved potatoes and radishes. Toss together with 2 tbsp olive oil and salt.
3 Roast for approximately 15-20 minutes, until potatoes are brown on edges and fork-tender. Shake pan halfway through for even cooking.
4 While potatoes and radishes are cooking, bring large pot of salted water to a boil.
5 Add trimmed green beans to boiling water and cook for 1-2 minutes. Scoop out immediately and drop into bowl of ice water. Once cooled, drain in colander and set aside.
6 To make dressing, combine champagne vinegar, lemon juice, mustard, garlic, salt and pepper in non-reactive bowl and whisk together.
7 Slowly stream in reserved oil from mackerel and additional olive oil while whisking vigorously.
8 When ready, remove potatoes and radishes from oven. While still hot, add green beans, mackerel fillets, and half crushed pink peppercorns to baking sheet. Pour half the dressing over everything and gently toss together until evenly coated.
9 Transfer to large platter. Garnish with remaining crushed pink peppercorns, freshly chopped parsley, and fresh lemon wedges. Serve immediately with remaining dressing on the side.

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15 min

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Combine the sweetness of watermelon with savory warm cheese, premium sardines, and the pop of fresh mint. Summertime is served!

Ingredients

1-2 cans King Oscar Brisling Sardines in Extra Virgin Olive Oil with White Wine & Capers (reserve oil)
3 cups cubed or sliced seedless watermelon, rind removed
8 oz halloumi cheese, sliced
Small bunch of fresh mint leaves
1 small shallot, thinly sliced
2 tbsp roasted, chopped pistachios
2 tbsp capers, rinsed
1 tbsp olive oil

Mint Pesto

4 cups lightly packed mint leaves, washed and dried
1/3 cup unsalted pistachios
1-2 cloves garlic (optional)
Zest of 1 lemon
1/3 cup extra virgin olive oil (more if necessary)
Salt and pepper to taste

Here's what you do...

1 To make the mint pesto, add all related ingredients except olive oil into a food processor or blender and blend until finely chopped. Stop blender periodically to scrape down sides.
2 Season with salt and pepper, then slowly stream in olive oil while processor is running until mixture is a loose paste. Add more olive oil for a looser consistency. Taste and adjust seasoning.
3 To prepare the salad, cube or slice watermelon and add to large bowl. Add sliced shallots.
4 Pour reserved sardine can oil over watermelon and shallots and gently toss together.
5 Cover and let sit until ready to assemble salad.
6 In non-stick skillet over medium heat, fry sliced halloumi in 1 tbsp of olive oil, about 1 minute each side until golden brown and heated through.
7 Plate halloumi and watermelon. Gently lay sardines over salad and scatter with fresh mint leaves. Drizzle with mint pesto and garnish with capers and chopped pistachios.

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