2 cans troll-caught albacore, flaked
1 onion, chopped
1 to 2 cloves chopped garlic
1 cup sliced mushrooms
8 ounces sour cream
Par-boiled peppers
1/4 cup sautern wine
Dash oregano
Salt and pepper to taste
Cooked rice

Saute onion and garlic and mushrooms until the onions are transparent. Crumble the troll-caught albacore into the vegetables. Stir in sour cream and add wine, oregano, salt and pepper. Fill parboiled peppers half full of cooked rice and fill to top with the albacore mixture. Bake at 350 until hot; garnish with avocado slices.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.