What to do with tuna

I prefer to keep it low carb so I like to have:

-sliced pickles with tuna on top with a little mayo/mustard on top
-mix it with extra virgin olive oil or mayo and dip sliced cucumber in it
- use leaves of head lettuce and make little wraps - dip in mayo/mustard
-slice wide sweet pepper slices and put tuna on top, drizzle extra virgin olive oil

My standard lunch at work is boiling a nest of noodles and frozen veg in some water and miso paste, then adding a tin of tuna and some soy sauce. It's delish!

Don't know if this has already been suggested but yesterday for dinner I made something similar to Tuna Helper but healthier and low-carbs! and only needs three ingredients (but you can add veggies or whatever floats your boat)

Ingredients:
Al Dente Spinach Fettuccine (1&1/2 cup dry)
Bertolli Light Alfredo Sauce (1/4 cup)
Starkist Chunk Light Tuna in Water (1 can)

Bump now, read later.

I can't say I would rather have it more than tuna with Pringles, and it may have already been said, but I just discovered tuna with cottage cheese is awesome. I have been adding grain mustard, relish, sunny seeds, green onions, celery,
salad greens and a crumbled rice cake this week to suit my tastes even more. I would have never guessed the combo would be so good and filling.

Bumping for later. I love tuna

I love tuna, though I generally seek out tuna in oil or olive oil because packing it in water destroys texture and flavor. My nutritionist friends all tell me it's a major mistake to avoid fats when dieting. Fats don't make you fat (exception of fried foods). So I love me my butter, olive oil, bacon fact, avocados, cashews, peanut butter and the like because they make me feel full and happy for a long time, and take away my sugar cravings.

My favorite way to eat tuna is tossed in a salad with chopped fresh kale; minced red onion and garlic; sliced olives (fresh kalamata or green if you can get them) and lots of celery; chopped tomato (parsley and cucumber too, if you want); lemon juice, a dash of red or white wine vinegar; a nice drizzling of olive oil and a bit of mayo (that Best Foods balsamic is nice). If you MUST, you could use one of those low fat mayos or even yogurt. But the oil helps bring life back to the tuna, and significantly cuts the amount of mayo you need so the salad isn't too dry. (And olive oil is better for you than mayo.) Finish it off with whatever floats your boat - a sprinkling of French or Italian green herbs, black pepper, a little parmesan or feta cheese. And since it's kale, it stays pleasantly crisp for a few days even with dressing, so it's a good make-ahead.

Feed it to unwanted house guests...

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Tuna cakes (like crab cakes)!

12 oz tuna in water
2 large eggs
celery/ onion chopped
ole bay seasoning

Mix together throw in the over for 30-45 min at 375. great flavor, LOVE THEM

I mix in a little red wine vinegar, add diced onions and celery, a small bit of mayo, and spread it on a cracker called Finn Crisps. Yum!

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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!

oh definitely going to try this one!!!

this looks amazing. thanks for posting!

that looks good