What to do with tuna
Replies
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It's really good on top of raw spinach with garbanzo beans and some feta ~ yum!0
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I have been making a "healthy" tuna melt......I use homemade bread (you could use any kind of bread you want), sharp cheddar, and tunafish (without the mayo). I cover the frying pan, so that the cheese melts more thoroughly. The tuna will stay in the sandwich because the cheese is gooey! YUM!
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add mustard instead of using only mayo in the mix. Chop up (fine) celery, onions, olives, bell peppers, whatever you like to give it a more interesting flavor.0
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I personally love tuna in water. You do know though, that packed in oil its only like 10 cals more perserving, right?
I mix tuna with various vinegars- red wine and white balsamic are my faves. I also like it mixed up with pickles on sandwiches.
Also with baby spinach its pretty tasty in a salad. For pasta you can toss it with tomatos(or really any veggie of your choice) and olive oil.0 -
Bumping so I can read later.
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I've made this before:
Chop up a tomato and saute it with a little bit of garlic (and perhaps some chopped onion or other veggies) in a skillet with a little olive oil. Let the tomatoes get nice and soft. Add a little fat-free italian dressing while it is sautéing for a little bit of flavor. RIght at the end, add the can of tuna (drained) and mix together.
Throw this over some whole-wheat pasta and top with a light sprinkle of parmesan. Yum!
When I have cooked this, I found that the tuna loses most of the fishy flavor and picks up more of the other flavors instead.0 -
I mix tuna with a little tiny bit of lite mayo, onions, celery, 2% cheddar cheese, salt and pepper, spread some atop a piece of bread like a whole wheat baguette, top with a little more cheese and bake. It's like an open face crusty cheesy tuna melt!!
feel free to add turkey bacon or capers or any other of your favorite tuna mix-ins! 0 -
THROW IT ALL AWAY!! Just kidding, but i HATE TUNA!... but I saw a recipe that looked pretty dang good.. so i made it with deli mean.. once with turkey and once with chicken... but it called for tuna
whole wheat pita
tuna salad (mayo (or greek yogurt) mustard, pickles however you like it)
sliced sharp cheddar cheese (the good kind from the deli)
apple slices (granny smith sour ones)
red onion
and spinach
i made my with sliced chicken (like deli meat) and lunch meat turkey and used green yogurt as "mayo"
it was DELISH!!!0 -
Tuna patties are where it's at. I don't have any clue what their calorie count is but here's what I do and it is delicious.
Open and drain several cans of tuna, empty tuna into mixing bowl.
Open a pack of saltines and start crushing them over the tuna and mixing them in.
Add an egg or two depending on how much tuna/crackers you are making.
Eventually you get this mixture that you can form into balls, this is what you're looking for
Now heat up a non-stick pan and spray it with some no stick spray.
Form a couple tuna patties and toss them in, browning them on each side.
These things are super delicious solo or with some peach mango salsa. I usually make quite a few all at once and toss the rest in the fridge. They reheat pretty well!0 -
bump * all of these sound yummy....0
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They do! Thanks so much guys.0
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mix tuna with plain yogurt, dijon mustard and dill and eat as a sandwich on rye bread or in a wrap. very good. I'm not a huge tuna fan but it is low cal so i do try eat it for lunches here and there. sometimes i even dice up a baby pickle and put that in there 0
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Tuna is my awesome fast easy lunch daily at work (so I eat it 5x a week which is probably too much mercury-wise but well..... I have no defense there)
I just eat 1/2 a can with 1 cup of frozen veggies (I keep them separate until lunch so that I can microwave the veggies) and a bit of hot sauce. Love it!
The Great Value Walmart mixed veggies are the lowest cals and cheapest at $1.97 cdn. No Name has 20 more calories and is .25 cents more. I basically have a 40 cent lunch daily, not b/c of cost b/c of taste but I just figured that out now, wow that’s super cheap!0 -
whole wheat pita
tuna salad (mayo (or greek yogurt) mustard, pickles however you like it)
sliced sharp cheddar cheese (the good kind from the deli)
apple slices (granny smith sour ones)
red onion
and spinach
Ok I'm totally trying this! I buy miracle whip once a year b/c I get the idea to make some new recipe and I go through less than 4tbsp by the time it expires. It really sucks they don't sell it in smaller jars (even the smallest and lowest cal 'dressing' jars 15cals are too big). I love granny smith apples and always have them around so this works perfect. All except the cheese though, HATE CHEESE! We are an anti-cheese household, lol!
I assume you should process all of the above together right? Guess that gives me an excuse to finally bring out the $500 food processor I got for my wedding 1 year ago, lol!
Speaking of that 1 recipie I make before the miracle whip goes bad I have a photo of that and will post it now...0 -
Tuna Salad Appetizers
1 can Clover light tuna in water
¼ cup chopped celery
¼ cup chopped red or while onion
¼ cup broccoli florets
2 tbsp Miracle Whip Non-Fat Dressing (green label, 15cals per tbsp)
1 tsp balsamic vinegar
16 spinach leaves
Fresh ground pepper
Directions: Drain tuna. Mix all ingredients together and spoon onto freshly washed spinach leaves. Makes
approximately 16.
WW Points: 0
* If you eat all 16 its 3 WW points or if you use the more commonly found Miracle Whip Light 30 cal per
tbsp its 4 WW point for all 16.
Here’s the photo I took
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that tuna salad appetizer looks and sounds yummy... thanks for the pic!0
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Tuna patties are where it's at. I don't have any clue what their calorie count is but here's what I do and it is delicious.
Open and drain several cans of tuna, empty tuna into mixing bowl.
Open a pack of saltines and start crushing them over the tuna and mixing them in.
Add an egg or two depending on how much tuna/crackers you are making.
Eventually you get this mixture that you can form into balls, this is what you're looking for
Now heat up a non-stick pan and spray it with some no stick spray.
Form a couple tuna patties and toss them in, browning them on each side.
These things are super delicious solo or with some peach mango salsa. I usually make quite a few all at once and toss the rest in the fridge. They reheat pretty well!
This sounds so delicious!! I want to try making this now *u*0 -
Mmm...all these sound REALLY good.
I really love tuna. Too bad the tastiest way to eat it almost always includes added fats (mayo, cheese, eggs, etc.).
A friend told me an old bodybuilder trick is to add lemon juice, sanlt, and pepper to egg whites and mix it into the tuna in place of the mayo. Anyone heard of this or tried it?0 -
BUMP BUMP YUMMY0
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Tuna Salad Appetizers
1 can Clover light tuna in water
¼ cup chopped celery
¼ cup chopped red or while onion
¼ cup broccoli florets
2 tbsp Miracle Whip Non-Fat Dressing (green label, 15cals per tbsp)
1 tsp balsamic vinegar
16 spinach leaves
Fresh ground pepper
Directions: Drain tuna. Mix all ingredients together and spoon onto freshly washed spinach leaves. Makes
approximately 16.
WW Points: 0
* If you eat all 16 its 3 WW points or if you use the more commonly found Miracle Whip Light 30 cal per
tbsp its 4 WW point for all 16.
Here’s the photo I took
this actually looks really good! thanks!!0 -
Hi, I'm looking for ideas as to what to do with water packed tuna - you know the tasteless low calorie choice. Other than combining with low cal mayo, does anyone have any good ideas as to how to make it taste good?
I like to toss in a dash of garlic and cumin. Sometimes cyan pepper as well. Also live to toss in diced celery to give it some crunch and sometimes diced radish as well. I never use mayo. You could also put some lemon and lime juice in while cooking it then toss it in a taco shell 0 -
Bombay tuna salad
1-6oz can water packed chunk white tuna drained
1/4 c f-f mayo
1celery stalk, thinly sliced
2 tbsp minced red onion
2 tbsp sliced almonds
2 tbsp golden raisins
2 tsp curry powder
2 tbp lemon juice
1/4 tsp salt mix together and serve on a bed of lettuce0 -
How do you bump stuff? And what exactly does that mean? Because I see recipes I want to try, then I lose them! Does bumping them save them?0
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yes exactly. By typing any response, you have just added this thread to your "my topics" tab. So when people don''t have anything to say that they want to add to the conversation, but they want to be easily able to retrieve the thread, they just say "bump" . It also makes the thread appear on the main page so it gets more attention.0
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I like to make tuna noodle casserole - the lower fat, lower calorie version. It's my favorite. I'm wordy, the recipe's a snap.
- 16 oz canned tuna (I like it very tuna-y. check with your doctor for recommended daily/weekly allowance of tuna regarding mercury levels. personally i'm not concerned, but i'm me, not you)
- half a package of farfalle (bow-tie) noodles or corkscrew noodles. any kind you like but must not be the long strands (no spaghetti or linguini)
- 2 10.75 oz cans 98% ff cream of mushroom soup (f you can't find this size, which I think is the common size, just make up the difference in nonfat milk). I like the sharpness of the condensed soup but if you want to dilute it with nonfat milk as a matter of taste I know some people like it like that too.
- 1 cup (8 oz) canned mushrooms, 1/2 cup frozen peas
- 2 egg whites or 1 egg or equivalent egg-beaters ff egg substitute
- 1 cup shredded lowfat mozzarella or cheddar cheese. whatever you like but just lower fat!
- fat free baking spray
-1 9x13 baking pan
Some people are gifted cooks. I am not so I do this in two parts.
1) cook the noodles al dente. drain, run water over them to cool. Set aside. Preheat the oven to 350. Spray the pan.
2) In a big bowl beat the eggs, then add both cans of soup (and milk if you choose). Mix well. Drain the can of tuna and add it to the mix. If you have lots of tuna, feel free to add more tuna and just use less noodles! Add the mushrooms. Add 1/2 the cheese. Then add the noodles that you cooked (make sure the noodles are cooled or you will get scrambled eggs and gooey cheese). Mix the whole mess together. Lastly add the frozen peas You do not need to defrost the peas. I think they taste better when you add 'em frozen so they don't overcook and stay plump, also they are easier not to smush while incorporating. Anyway, after it's all mixed together, plop it in the baking dish and cover with the last half cup of cheese.
Cover it with aluminum foil and bake at 350 for about half an hour or until bubbly. Then take the aluminum foil off and let it broil for like 5 minutes to get the cheese golden/crusty on top.
This is my favorite comfort food. Makes 6 portions.
Breakdown by serving (for my version - light tuna packed in water, all mushroom soup, no milk, 1 whole egg, an entire cup of canned mushrooms, 1 cup reduced fat sargento mexican cheese blend):
305 calories
12g fat
2.4g fiber
lots a protein.
7 ww points0 -
bump0
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I like it with Miracle Whip and pomegranate.0
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Tuna in oil is more like 100 calories more than a serving in water.0
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I cut up green olives with pimentos and put that in with the low-cal mayo. Sometimes hot dog relish too. :happy:0
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Tuna patties are where it's at.
I hate Tuna but I tried these Tuna Patty's 2x days ago (Thor's man wanted tuna... hehe... insert joke here...) and they were really good and filling and it didn't even have that horrid tuna stinch.
I substituted regular mustard for honey dijon, regular onion for green onion, and sandwich buns for wheat bread. It was super affordable and delish!0
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