What do you do with tuna?

[NotchJohnson]

I am talking about the cheap canned stuff here!

[emilycat]

I actually don't eat it that much, but when I do, I use it to make tuna salad...I like putting fat free mayo, just a dash of mustard,diced onion, chopped egg whites (I don't like the yolks)diced sweet pickles (they're my mom's)and a little diced celery. I try to use white tuna, too, instead of light.

[Laura]

My fiance makes a great tuna salad that I have yet been able to replicate. He uses mayo, lemon pepper, garlic pepper, fresh lemon juice, celery and green onions. Yummm! I have given up trying to make it myself and just now ask him to make it.

[This message has been edited by Laura (edited 11-01-2000).]

[BethH]

My favorite recipe for canned tuna (and I use the italian type packed in olive oil--it tastes better and is not too much worse for you after you drain off the oil--at least that's what I tell myself.) includes:
one can tuna--drained
zest and juice of one lemon
garlic to taste--I usually do a potent 3-4 cloves, but that's me
salt/pepper
2 tbs capers
approx. 5 kalamata olives chopped
Mix all together and toss with ~8 oz. pasta ( I do about 1/2 a package so as to have leftovers). So quick and easy plus, I think its very flavorful! Give it a shot if it appeals to you. I always keep the ingredients for it in the cabinet for those times when you just don't want to cook! http://www.cookinglight.com/bbs/wink.gif

[Laura]

oops posted twice sorry



[This message has been edited by Laura (edited 11-01-2000).]

[AndreaU]

I make a very simple pasta salad: cooked pasta (rinsed with cool water & drained), flaked tuna, cherry or grape tomatoes (halved) and cucumbers (sliced then cut in quarters). I toss it together with a splash of olive oil and a few good shakes of pepper and voila! My other favorite, since I was a kid, is tuna casserole. I've adapted the recipe using fat-free/low-fat and low-sodium cream of mushroom soup and I sprinkle crushed up croutons on top.

[This message has been edited by AndreaU (edited 11-03-2000).]

[MrsReber]

Tuna salad all the way. Solid white albacore in spring water only. Low fat mayo, sweet relish that I make each year and onions or celery (something a little crunchy). Then it's best on good bread, maybe rye or 12 grain with lettuce and tomato or maybe an english muffin with a slice of cheese melted on top. Oddly enough, I dislike seafood and mayo, but I do like tuna salad - If I make it at home. By the way, my doctor told me to watch out eating too much canned tuna. She said it contains alot of salt. I haven't checked this for myself, but I don't eat too much to begin with.

[Vanessa]

Sandwiches and tuna noodle casserole. Sometimes I make the tuna and use it on baked potato. I prefer white tuna in water. You can also add tuna (oil or water tuna) to spaguettis.

[HARRYET]

I only eat the solid white tuna in water, aside from your typical tuna sandwich, I will flake the tuna over a bed of mixed greens and pasta, a little feta and a vinegret. Great for lunch or a light dinner!

[erinyyc]

All I can say is tuna melt, tuna melt, tuna melt!!!! I make a light tuna salad....water packed tuna, fat free mayo ( just a tiny bit ), lemon juice, celery, and lots of pepper....toast your favorite bread ( mine is dark rye or extra whole grain, the kind with lots of seeds etc.)...add tuna to toast and top with sharp cheddar, low-fat or a mix....top with tomatoe slices and bake to warm a bit then broil to finish. I could eat them every day!!! http://www.cookinglight.com/bbs/smile.gifErin

[mightyh]

Here's another twist on tuna salad for those of you who aren't that fond of the gloppy white stuff (mayo)... I just made tuna salad with a little bit of low fat cream cheese--added scallions and a squirt of lemon juice. It was delicious! Even made a tuna melt out of it (thanks to erin's inspiration). I think that's the way to go for me anyway... I think it would also be really good with the chive-flavored cream cheese http://www.cookinglight.com/bbs/smile.gif

[lorilei]

I have an unusual affinity for tuna salad sandwiches... but when I'm not using my chunk white tuna for that, I often make "Moussaka di Mare" (eggplant & tuna moussaka).

[BeckyM]

In the summer, tuna salad sandwiches. In the colder months, I have a great recipe for Tuna Noodle Casserole with a cheesy sauce (I use reduced fat cheese & fat free Miracle Whip). In winter I also really like to have hot tuna sandwiches -- tuna with mayo and maybe some relish, onion, celery, or something, and some grated cheddar cheese. Then lightly butter the outsides of the bread and fry the sandwich on both sides to heat it up and melt the cheese. These are really good with Tomato Soup! YUM!

[Susan]

Originally posted by BeckyM:
In the summer, tuna salad sandwiches. In the colder months, I have a great recipe for Tuna Noodle Casserole with a cheesy sauce (I use reduced fat cheese & fat free Miracle Whip). In winter I also really like to have hot tuna sandwiches -- tuna with mayo and maybe some relish, onion, celery, or something, and some grated cheddar cheese. Then lightly butter the outsides of the bread and fry the sandwich on both sides to heat it up and melt the cheese. These are really good with Tomato Soup! YUM!

Becky ~Please post your Tuna Noodle Casserole with a cheesy sauce.

Here's my favorite tuna salad recipe. I serve it on bread as a sandwich or add any leftover pasta and serve on lettuce leaves.

1 can (12 oz) solid-packed albacore tuna in water, drained and flaked
1 can (8 oz) water chestnuts, drained and choped
2 scallions, sliced
1 small carrot, peeled and grated
1/2 cup fat-free mayo (I prefer Hellman's.)
1/4 cip sweet pickle relish (I use dill relish.)
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

In a medium bowl, mix all ingredients. Serve over red leaf lettuce or on bread as a sandwich. Serves 4.
Calories: 195
Cholesterol: 15 mg
Fat: 1 g