Ingredients
- 2 cans (7.5 oz) Oregon’s Choice Gourmet Albacore
- 1 lb. Asparagus
- 2 Tbsp Olive Oil (Split)
- 4 Tbsp Butter
- 2 Tbsp Garlic Minced
- 2 Tbsp Lemon Juice
- ½ Cup White Wine (Sub Chicken Broth)
- ½ Tsp Red Pepper Flakes
- ½ Tsp Salt (Split)
- ½ Tsp Pepper (Split)
- 1 Bunch Green Onions
- 16 oz Cherry Tomatoes
- 1 Package Basil
- Baguette
Directions
Roast the Asparagus
Preheat oven to 425. Toss asparagus in olive oil to coat and season with salt and pepper to taste. Arrange on a baking sheet in a single layer and bake for 25 minutes.
Prepare the Albacore
Drain Oregon’s Choice Gourmet Albacore and mixture with 1 tbsp olive oil, 2 tbsp lemon, ¼ tsp of pepper, ¼ tsp salt, ¼ tsp red pepper flakes and set aside.
Sauté Tomatoes and Aromatics
Prepare ingredients by halving tomatoes and mincing the garlic. Cut the green onion, separating the whites from the green. Heat 1 tbsp olive oil, 2 tbsp butter, and tomatoes in a large skillet over medium-high heat. Cook for 5 minutes or until blistered. Reduce heat to medium and add garlic, the whites of the green onions, ¼ tsp red pepper flakes, ¼ tsp salt, and ¼ tsp pepper and cook for 5 minutes. Or until the mixture is thickening.
Simmer and Finish
Add ½ cup of white wine (or broth), bring to a simmer, and cook for 5 minutes. Add Oregon’s Choice Gourmet Albacore and 2 tbsp butter and cook for an additional 5 minutes.
Serve
To serve, add the greens of the green onions, basil, and a baguette!