Looking for some new ideas for tuna fish?

_Sally_
_Sally_ Posts: 514 Member
edited September 28 in Food and Nutrition
I came across this site last night and I thought I'd share. It has several ways to prepare/season canned tuna. A great meal in a pinch.

http://www.stellaskitchen.com/CannedTunaRecipes.html

I had tuna with balsamic vinegar, cracked pepper and lemon juice last night on a green salad and it was delicious.

Enjoy!

Replies

  • dls06
    dls06 Posts: 6,774 Member
    Thanks for the tip.
  • pratkovic
    pratkovic Posts: 55
    Be careful about the mercuray in tuna. I ate it all the time until I found out about the mercury risk with eating to much. It is a real threat!
  • kgoulbourne
    kgoulbourne Posts: 14
    Mix it with sun dried tomato pesto and fat free mayo! Yum!
  • Cherrycandy
    Cherrycandy Posts: 200
    Wheat wrap quesadilla with tuna, melted cheese and tomatoes!!! OMG sooo good!!!!
  • dlaplume2
    dlaplume2 Posts: 1,658 Member
    I add spicy brown mustard, less than normal mayo, and relish to my tuna. I love it on the Arnold rye sandwich rounds.

    Yummmmyyyyy!!!
  • SheriBethB
    SheriBethB Posts: 159 Member
    Thanks! It will be nice trying something other than the normal tuna salad!
  • JesaGrace
    JesaGrace Posts: 799 Member
    :tongue:
  • ShrinkingStephanie
    ShrinkingStephanie Posts: 55
    bump... love tuna!
  • omgsaleslady
    omgsaleslady Posts: 44 Member
    bump
  • _Sally_
    _Sally_ Posts: 514 Member
    Be careful about the mercuray in tuna. I ate it all the time until I found out about the mercury risk with eating to much. It is a real threat!

    YES!!! You are absolutely correct. Thanks for bringing this up.

    I keep a can on hand only for emergency purposes (like when I want to order a pizza when there is "nothing" in the house to eat).

    I would personally not eat tuna more than a couple of times a month, maximum.
  • ckdub428
    ckdub428 Posts: 453 Member
    Athenos - Feta Traditional, 1/2 cup
    Produce - Red Onion (Medium), 1 cup
    Bell Peppers Red - Red Peppers, 1 medium
    Boboli - Thin Pizza Crust, 1 crust
    Olive Oil - Extra Virgin, 6 tsp
    Mezzetta - Marinated Artichoke Hearts, 1 container (12 pieces ea.)
    Garlic - Raw, 3 cloves
    Chicken of the Sea - Pink Salmon (6oz Pouch), 1 container (6 oz ea.)


    This was in a magazine and called for tuna, but I switched it for Salmon.

    Super easy just put it all together and either bake for 8 min on 450 or do what we did and throw it on the grill for a bit. It was SOOOOOOO good. 1/4 pizza is 415 calories if you use Salmon

    (roast the garlic in the olive oil and then spread on the crust before adding all the veggies and meat.)
  • TheKitsune6
    TheKitsune6 Posts: 5,798 Member
    Booooookmarked!
  • Mike523
    Mike523 Posts: 393 Member
    Regarding the mercury content... chunk light tuna has a fraction of the mercury content of white or albacore tuna. I switched to chunk light a while back because of this, and never looked back. Another note, I stopped buying tuna in cans, I only buy it in the foil pouches now. It is more tender and moist, and you don't have to drain it.
  • BettyMargaret
    BettyMargaret Posts: 407 Member
    My husband makes tuna salad and he adds diced jalapenos to it and O.M.G.!!! It IS good!
  • reyna99
    reyna99 Posts: 489 Member
    I have been wanting to try tuna, but haven't yet, thanks for ideas!
This discussion has been closed.

Categories