Ingredients
Ingredients: Family Style. Half the recipe for two people.
Albacore Pesto:
- 2 Cans Oregon’s Choice Albacore
- 6.5 oz Pesto
- 2 Tbsp Olive Oil
Sauteed Oyster Mushroom:
- 4 Cups Oyster Mushroom + ½ Cup Water
- 4 Tbsp Butter
- ½ Tsp Salt
- ½ Tsp Red Pepper Flakes
- 1 Tsp Pepper
- ¼ Tsp Garlic Powder
Charred Kale:
- 4 Cups Kale
- 4 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- ¼ Tsp Salt
- ½ Tsp Pepper
- 1 Tsp Red Pepper Flakes
Roasted Chickpeas:
- 1 Can 16 oz Chickpeas
- 1 Tbsp Olive Oil
- ½ Tsp Salt, Pepper, Garlic Powder, Thyme, and Red Pepper Flakes
Sundried Tomato Polenta:
- 32oz Sundried Tomato Polenta + 2 Cups Water
- 2 Tbsp Garlic
- 4 Tbsp Sundried Tomato
- 2 Tbsp Butter
- Optional: Serve with Basil and Burrata Cheese
Directions
Roast the Chickpeas
Preheat the oven to 450. Open, drain, and wash the chickpeas. Toss them in 1 tbsp of olive oil and ½ tsp of salt, pepper, garlic powder, thyme, and red pepper flakes. Cook on a baking sheet for 30 minutes.
Prepare Oyster Mushrooms
To prepare oyster mushrooms, heat a large skillet over medium-high heat. Add ½ cup of water and cook mushrooms until the water evaporates and they are tender, approximately 5 minutes. Stir in 4 tbsp butter, ½ tsp salt, ½ tsp red pepper, 1 tsp pepper, ¾ tsp garlic powder. Cook for 10 minutes or until the mushrooms are golden brown. Turn off heat and keep covered.
Make the Polenta
Meanwhile, boil two cups of water over medium-high heat. Slowly whisk in sundried polenta until combined. Lower the heat to medium-low while the water absorbs and the mixture thickens for approximately 5 minutes. Add 2 tbsp of butter, 2 tbsp garlic, and 4 tbsp of sundried tomato to the polenta mixture. Cook for 5 minutes to combine flavors. Cover and turn off the heat.
Char the Kale
Heat 4 tbsp of olive oil over medium-high heat and add 4 cups kale, 1 tbsp lemon juice, ¼ tsp salt, ½ tsp pepper, 1 tsp red pepper flakes. Cook until reduced and slightly charred.
Prepare the Albacore Pesto
Open and drain Oregon’s Choice Albacore and mix it with 2 tbsp olive oil and 6.4 oz pesto.
Assemble
Pour polenta as the base on a large platter, layering the sauteed mushrooms, charred kale, and pesto albacore. Top with roasted chickpeas, basil, and burrata if using.