Thai Tuna Salad

• 3: 70 gram cans of tuna, drained
• 1 med red bell pepper, diced
• 1/2 red onion, diced 
• 1 cucumber, sliced thinly and diced 
• 1/4 cup sesame oil 
• juice of 1 lime 
• salt and pepper to taste
• sesame seeds, garnish

In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

If you feel more sesame oil is needed, feel free to add more to your taste!

Source: https://www.tablefortwoblog.com/thai-tuna-salad/

Tasty Tuna Tidbits

Source: Oxygen, July 2016

Pasta Caprese (in a jar)

Source: Oxygen, February 2016

tuna salad wraps

PREP TIME 15 MINS • SERVINGS 4

4 (6-ounce) cans tuna
1/2 cup Healthy Homemade Mayonnaise
1/2 cup minced celery
1 green apple, minced
1/4 cup kelp flakes or minced nori* (dried seaweed paper)
sea salt and black pepper to taste
12 to 16 large lettuce leaves or other raw greens such as collards or kale, stems removed
1/2 cup sliced green onions (scallions), for garnish (optional)


In a food processor, pulse the tuna with the mayonnaise until it’s a creamy texture.

Transfer the tuna to a mixing bowl and add the celery, apple, and kelp flakes or nori. Using a large spoon or spatula, mix the salad ingredients until well combined. Season with salt and pepper.

Fill the lettuce leaves or greens of your choice with equal amounts of the tuna salad and garnish with the sliced green onions, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3696-3700). Victory Belt Publishing. Kindle Edition.

Grilled Tuna Melt

What You Need
1 can (3 oz.) white tuna in water, drained, flaked
1 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. chopped green onions
2 slices Whole grain bread
1 KRAFT Singles Make It
MIX tuna, mayo and onions.

FILL bread slices with tuna mixture and Singles.

COOK in nonstick skillet sprayed with cooking spray 3 min. on each side or until golden brown on both sides.

Tuna Steaks with Potato and Green Bean Salad

1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling
Four 6-ounce tuna steaks (about 1 inch thick)
Salt and freshly ground pepper
1 pound small red or yellow-fleshed potatoes, halved
1 1/2 pounds green beans, cut into 1-inch pieces
1 cup packed basil leaves
1/4 cup pine nuts, toasted
1 clove garlic
1 teaspoon grated lemon peel (eyeball it)
1/2 cup freshly grated Parmigiano Reggiano-cheese (a couple of generous handfuls)
1. Preheat an outdoor grill or a grill pan to medium-high. Drizzle EVOO on both sides of the tuna steaks; season with salt and pepper.

2. In a medium pot, cover the potatoes with cold water and bring to a boil. Salt the water, lower the heat and simmer for 10 minutes. Add the beans; cook for 4 minutes.

3. While the potatoes cook, using a food processor, puree the basil, pine nuts, garlic, lemon peel, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. With the machine on, pour in the 1/3 cup EVOO in a steady stream. Transfer the pesto to a large bowl and stir in the cheese.

4. Grill the tuna steaks for 2 minutes on each side for medium-rare.

5. Drain the potatoes and beans, add to the pesto and toss to coat; season to taste with salt and pepper. Serve alongside the tuna steaks.

Source: rachaelraymag.com

Low Fat Summertime Tuna Pasta Salad

3/4 cup MIRACLE WHIP FREE Nonfat Dressing
1 tsp. dill weed
1/2 tsp. pepper
2 cups pasta (such as bow tie, mafalda or macaroni), cooked, drained
1 cup broccoli florets
1 cup chopped carrots
1 cup sliced celery
1 can (6 oz.) white tuna in water, drained, flaked

MIX dressing, dill weed and pepper in large bowl. Add pasta, broccoli, carrots, celery and tuna; mix lightly. Refrigerate several hours or until chilled.

Chicken of the Sea Shells

3 cups uncooked shell pasta
2 cups (8oz) shredded processed cheese
2 T. grated parmesan cheese
1/2 cup milk
1 can (12 oz) Premium Albacore Chicken of the Sea Solid White Tuna in Spring Water, drained

Cook pasta according to package directions; drain and set aside. Stir cheeses into milk in saucepan; cook over medium heat until cheese is melted. Stir in pasta and tuna.

Makes 4 servings