Tuna Lovers! HELP!

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  • loulouBean
    loulouBean Posts: 47 Member
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  • Sunny_CA
    Sunny_CA Posts: 20
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  • fatmama4
    fatmama4 Posts: 39 Member
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  • Amber50lbsDown
    Amber50lbsDown Posts: 255 Member
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    I had Tuna spinich Salad for lunch today. yum
    I mixed half a can of tuna with half tsp of mustard and half a tsp of mayo, pepper and mixed it in with 2 cups of fresh baby spinich..yum

    also I like to take a can of tuna mix it with a little mustard or mayo and add in cut up pickles and cucumber .
  • MrsLVF
    MrsLVF Posts: 787 Member
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    1 can tuna + 100 calorie pack of Wholly Guacamole = yummy
  • Reikofs
    Reikofs Posts: 26 Member
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    I had a great spicy asian tuna salad at Lifetime Fitness and I made a few adjustments to the recipe to make it even healthier.

    3 cans of albacore tuna drained
    1 T Sambal Olek (ground fresh chili paste)
    1 T sesame oil
    1/2 T low sodium soy sauce
    1/2 T sesame seeds, toasted
    1 T honey
    1/4 c. dried cranberries, chopped
    2 stalks green onions, chopped
    1/4 c. red pepper, chopped fine
    1 tsp grated ginger
    2 T cilantro, chopped

    Mix all ingrediants together. Place in fridge for at least an hour for the flavors to develop throughout. Eat within 3 days. Serving size is 1/2c. Makes about 5 servings. 149 calories per serving. The original recipe added 4T of olive oil mayo but upped the calories to 240 per serving. You can adjust the spiciness by adding more or less of the chili paste.
  • yo_andi
    yo_andi Posts: 2,178 Member
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    Tuna Quinoa Fritters - So Good!


    1/2 C. Quinoa
    1 C. chicken or veggie broth of your choice (I used 1tsp Better Than Bouillon)
    1 can tuna (drained and rinsed)
    1 egg
    1 clove garlic - diced
    1/2 a small onion - diced
    1 C. Spinach - chopped
    1/2 Red pepper - diced
    2 tbl flax meal (optional)
    2-4 tbl all purpose flour

    1) Add quinoa, onions, & garlic to your broth and bring to a boil until most of the liquid has absorbed or evaporated.

    2) As your mixture cools (I was in a hurry, so I put it in the freezer for 5 minutes) prepare the rest of your ingredients. Dice the red pepper, and spinach, and drain and rinse your tuna. Preheat your oven to 375.

    2) Combine cooked quinoa, veggies, and tuna in a large bowl with an egg. Add flax meal and flour as necessary to make your mixture into a consistency that is managable. You don't want it too dry.

    3. Mold mixture into small patties, and place on a greased cookie sheet. Bake at 375 for 20-25 minutes.
  • theartichoke
    theartichoke Posts: 816 Member
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    I think I have the strangest one yet, since my husband is the only person who wasn't too scared to try it:

    1 can of tuna
    2 tablespoons of sweet relish
    1 tablespoon of balsamic vinegar

    It's more of a sweet tuna, but I love it on whole wheat crackers. I can't stand mayo, eggs, mustard, etc. I have no idea how I came across this strange concoction.

    I had no idea that was strange. I eat it the exact same way but with a shot of Red Wine Vinegar instead of Balsamic and I add purple onion. Mayo is the devil. I LOVE sweet tuna with loads of lettuce on toasted Ezekiel bread.
  • sltap
    sltap Posts: 4
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  • TheRealParisLove
    TheRealParisLove Posts: 1,907 Member
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    Poisson cru. I went to French Polynesia for my honeymoon, and was served poisson cru. It was amazing! I've made it a few times in the past, but not recently. This thread has me craving some now. It's pretty expensive, so I only make it once in a blue moon.
  • Onaughmae
    Onaughmae Posts: 873 Member
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    I make a really great sauce out of Low fat Fage plain greek yogurt, greek seasoning, and grated cucumber....I use this instead of mayo when making tuna salad. It gives it such a fresh flavor. Add a few chopped tomatoes and you are in business!
  • Gwendamc
    Gwendamc Posts: 8 Member
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  • vmcagle
    vmcagle Posts: 21 Member
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    I have just the recipe for you. So easy and so delicious.

    TUNA AND WHITE BEAN SALAD


    SERVES 3

    INGREDIENTS
    Chicken of the Sea - Chunk Light Tuna In Water Can 142 g (5 oz). 57 g (2 oz) Serving, 1 container
    Capers Non Pareil, 2 Tbsp drained and rinsed
    Raw Yellow Onion 1/2, onion chopped small dice
    Celery - Raw, 2 stalk, medium chopped small dice
    Organic Great Northern Beans, 1 can [standard size not the real big one]
    1 bunch basil chopped
    Red Wine Vinegar, 1 Tbsp
    Lemon Juice 1 to 2 tbl (to taste) we like ours lemony
    Chef Tal - Cashew Cream, 3 tb
    Bertolli - Olive Oil - Extra Light , 1 tbsp
    1/2 Hass - Avocado , Medium

    Rinse and drain tuna then flake in a large bowl
    Add capers, onion, celery & basil, mix well
    Combine the acids with the cashew cream & olive oil, season to taste with salt & pepper
    Add to the mixture in the bowl
    Dice the avocado and gentle fold into the tuna salad.

    Enjoy this with just a few :) chips on the side, it's delicious!

    NUTRIENTS
    Calories per serving 278; carbs 32g; fat 9g; protein 17g; fiber 10g; sugar 5g
  • vmcagle
    vmcagle Posts: 21 Member
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    thank you, I really like the sounds of this, great quick lunch option.
    appreciated


    I make a tuna salad that fills me up and is so good!

    1can of tuna
    1/2 cup of black beans
    chopped red onions
    chopped tomato
    1 tablespoon bacon crumbs
    1 tablespoon of mayo
    1 tablespoon of mustard

    mix it all together and viola, a delicious salad full of protein! :) Sometimes I put some garlic, salt and pepper for seasoning. :)
  • tuffytuffy1
    tuffytuffy1 Posts: 920 Member
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    Cook 1 serving of bow tie pasta
    Addd 1/2 can tuna
    Add a scoop of capers
    Drizzle with olive oil
    Fresh squeezed lemon juice
    Chill

    LOVE THIS. It's a Wegman's recipe I believe.
  • Mmmmmegan
    Mmmmmegan Posts: 50 Member
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  • jennifleurb
    jennifleurb Posts: 97
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    Tuna is wonderful. Honestly, I love grilled tuna fish sandwiches the most. They're so hearty and not that high on the calorie scale. Just make sure to use light miracle whip when doing so. 50 kcal slices of bread don't hurt either.

    I know what I am trying this week - yum!
  • fitnessyeoja
    fitnessyeoja Posts: 357 Member
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  • lilawolf
    lilawolf Posts: 1,690 Member
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    Make spaghetti squash, string it like spaghetti, mix a bowl full with one egg, one can of tuna, cheese (any I used cheddar and parmesean), and optional bacon or green onions. Make into patties and fry with a little coconut oil. YUM. Ends up tasting kinda like hashbrowns but with fewer carbs and cals and more vitamins.

    This is how I use up my leftover squash the day after making "spaghetti"
  • Jennloella
    Jennloella Posts: 2,286 Member
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    I love tuna cakes. All you need is tuna, bread crumbs, an egg, and whatever seasoning you want.

    this blew my mind. seriously - going to go make it right now!

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