Can i get some HELP with TUNA PLEASE

[kenshamrock]

Hey.
OK OK i hate tuna, but i know how good it is for ya, MEGA protein and all. So im going to start to take it.
Can anyone suggest some good recipies for eating tuna, like how they prepare it and cook it,
Thanx

 

[T.J.]

here is a good receipe for you and quick too...empty a can of tuna(I use albacore) cut up a small wedge of onion, mince a bell(any color) a little bit of pepper...mix all together, and one tablespoon of fat free mayo..get a bagle and cut into half..put the mix on both pieces and bake in the oven for about 5-10 mins and sprinkle some cheese(your choice) and eat...if that is too long to make use tuna and dijon mustard and eat that with crackers...

 

[ossiferdawkins]

anything you would use chicken in you can use tuna.

for sandwiches try a light mayo or salad dressing. add some fine ground red pepper, a handful or half handful of some nacho jalapino slices(red pepper and jal is great for your heart), egg for more protein, onion powder, and black pepper serve on a cracked whole wheat thin sliced bread and a dill pickle on the side (for potassium) with some low or no sodium chips or crackers and wammo you have a great meal!

Good Luck!

 

[seyone]

i eat my tuna straight out of the can, but sometimes when I want to treat myself I mix it with some salsa.

 

[Arnold]

Same here, straight out of the can with a fork!

Although it's not part of my current diet.

 

[w8lifter]

tuna, mayo & pickles

tuna, green onions, & celery

tuna & honey mustard or olive oil...straight outta the can.

Tuna Fritatta:

Press 1/2-1 cup brown or basmati rice into a pan. Mix together can tuna, 6 egg whites, 1/2 cup cottage cheese & chopped broccoli and pour over rice. Top w/ sliced mushrooms & grated cheese if it fits in the diet. Bake until done in the centre.

Tuna patties:

1 can tuna, drained
1/2 celery stalk, chopped
1 tbsp onion, chopped
10 mini rice cakes, any flavour
2-3 egg whites

Chop celery, onion and rice cakes in food processor. Mix w/ tuna and egg whites. Fry in pan sprayed w/ pam. Make small patties about the size of a mini rice cake. These are amazing & don't taste like tuna at all. Dip in ketchup, seafood sauce, etc or eat plain. ****can substitute oats for rice cakes

Whole recipe: 239 kcals, 38.4 g protein, 14.4 g carbs, 2.88 g fat.


Tuna Salad

1 can tuna, well drained
1-2 cups chopped, mixed, fresh veggies, such as brocolli, cauliflour, tomato, green or red onion, baby carrots, red cabbage
1 tbsp Kraft Light Done Right Italian Dressing

Mix everything together and enjoy

Tuna + dressing: 126 kcals, 30 g protein, .8 g carbs, 1.28 g fat.
1-2 cups veggies....depends on what you use and how much, but who cares? It's clean.

 

[beau1al]

If you use a Tbsp of lemon juice in your tuna it always tastes better

 

[seyone]

in all honesty if you really hate tuna the best thing is to probably jsut choke it down as quickly as possible. so put some other strong flavors on it. anything else and you are just stretching the taste that you hate so much.

 

[Tank316]

poor tuna does'nt get any respect....

 

[seyone]

Originally posted by Tank316
poor tuna does'nt get any respect....

I hear that, I love eating tuna.

 

[November]

Here's my tuna recipe:

-1 can of starkist tuna in vegetable oil broth
-1 lime
-one tsp of mayonnaise
-one red onion finely chopped
-HALF of one Yellow Hot pepper finely chopped
-half a tsp of oregano
-half a tsp of basil
-half a tsp of virgin olive oil

mix it all together and you are done.

It tastes really really good!

don't worry about the mayo and olive oil, it's all good (in moderation of course).

 

[I Are Baboon]

Originally posted by Prince
Same here, straight out of the can with a fork!

Me too, me too! (ya freak)


Washing it down with water helps.

 

[Zrob]

I just mix my albacore tuna with balsamic vinegar only. It tastes great.

 

[Michelle]

Mercury in Tuna?

I used to eat a lot of tuna, but I have read several news articles in the last year that say canned tuna is high in mercury due to the polluted ocean, and that we shouldn't eat more than a can a week. Especially women of child bearing age, and kids under 13, because it causes more damage to developing brains. Well I am not planning on having kids anytime soon but I am worried about ME!!!

I love tuna but now I feel a little worried that I am eating it all the time. Has anyone else heard this?

 

[w8lifter]

I have read that the amts are minimal...but don't know for sure. I eat at least can a day, sometimes 2.

 

[rks1969]

Tuna doesn't have to come out of a can,you can buy filets @ almost any groery store.You can find marinade recipes in cookbooks or magazines and try it grilled.Personally I like to grill it w/ fresh cracked pepper,garlic ,dill,lime juice.You can have a salad or brown rice &veggies as a side dish.
Broiled is good too,you can use the same marinades.
Give it a try sometime ,it's a welcome change and you won't need a can opener.

 

[Stickboy]

I second that! Grilled Tuna ROCKS. Grilled Tuna and Swordfish are some of my favorite foods.

We had Swordfish the other night, and my son didn't realize what he was eating until I asked him how his fish was. He spat it out and said he tought we were eating porkchops.

BTW, he doesn't like fish, but evidently it was working for him since he ate about 75% of it before I asked how it was LOL.

Unfortunately, both swordfish and tuna have mercury lvls in them.

Here's a couple of quotes from CR's June '01 article on it:

START QUOTES

"The Food and Drug Administration (FDA) considers 1 part per million (ppm) the acceptable limit for the level of methylmercury in fish. In January it recommended that vulnerable consumers avoid eating species known to exceed this level--shark, swordfish, king mackerel, and tilefish. It did not mention tuna because tuna levels are below 1 ppm.

However, an assessment of methylmercury toxicity conducted by the Environmental Protection Agency (EPA) and confirmed by the National Academy of Sciences last July suggests the FDA's advice may not adequately protect all consumers. The level of mercury exposure that the EPA considers safe for everyone is one-quarter the level the FDA used as the basis for its 1-ppm limit in fish.
Under the EPA's stricter guidelines, tuna can be a concern, especially since many consumers eat it more often than other fish. In our tests, white tuna averaged 0.31 ppm of methylmercury; light tuna averaged 0.16 ppm. That could be because the species used for light tuna may be smaller and have ingested less mercury than the albacore used for white tuna. We found no difference between tuna in oil and tuna in water. Average levels in the fresh and previously frozen tuna we tested recently were about the same. "

"Another option is to avoid fish with higher mercury levels during these times of your life. Good choices with little methylmercury include butterfish, flounder, haddock, herring, king crab, mullet, sardines, scallops, shrimp, and tilapia".

END QUOTES

The vulnerable people referred to are pregnant, or nursing women, and children under 5.

I guess I won't be eating either as much (esp Tuna, since I eat swordfish only once a month or so anyway). I'm curious as to what the levels in red snapper might be (also a favorite of mine).

 

[Tank316]

if you're ever gonna do a show or if you just dont like sodium,,rinse it with water....its gross to eat it that way.but you can get used to it.

 

[jim]

straight out of the can. with olive oil, chili pepers and pepper

 

[bigheath]

What if you hate tuna?

 

[Michelle]

Well, there are other fish in the sea. LOL

 

[nikegurl]

many find this nasty....i sort of like it.

i mix the tuna with nonfat cottage cheese (instead of mayo) then i stuff it into a tomato (i cut out the seedy wet part of the tomato first).

 

[oe40luvr]

mmm... tuna, my favorite...
here are some ways I eat it...
sandwich with lettuce and tomato, just mixed with mustard, mixed with pasta and peas...

 

[mmafiter]

Originally posted by bigheath
What if you hate tuna?

Don't hate, appreciate!

 

[dragonfu]

hopes this helps

To Improve Canned Tuna
Instructions
To improve the flavor of canned tuna, especially the water packed
variety, marinade the tuna in a small amount of chicken bouillon for an hour before making tuna salad.
You can infuse the bouillon with white wine, lemon juice, capers or a dash of Worcestershire sauce for even more taste.

Rare Seared Yellowfin Tuna
with dry-fried green beans and garlic chips
Chefs Anne and David Gingrass
Makes four servings
Ingredients
-seared tuna
1.5 lbs. Yellowfin tuna (sushi quality, trimmed of all skin and dark meat)
1 Tbl. Minced fresh ginger
1 Tbl. Cracked black peppercorns
1 cup Instant potato flakes
1 Tbl. Olive oil
to taste Salt
-sauce
1 Tbl. Olive oil
1 each Red bell pepper, medium size
1/3 each Jalapeno pepper
4 each Shallots
1 clove Garlic
1-1/2 head Star anise
1/2 stick Cinnamon
7 each Szecuhan peppercorns
5 each Whole black peppercorns
1/4 cup Granulated sugar
1-1/2 each Roma tomatoes
1-1/2 cups Chinese plum wine
2-1/2 cups sake
-green beans
1 lb. Green beans, blanched
2 cup Spinach leaves, washed
10 cloves Fresh garlic, peeled and minced finely
1/4 cup Dried shrimp, minced finely
1 Tbl. Jalapeno pepper, seeds removed and minced finely (about 1/2 pepper)
2 Tbls. Peanut oil
to taste Salt and pepper
-garlic chips
1/2 bulb Elephant garlic
2 cups Peanut oil
to taste Salt and pepper
Method
-beans
Heat a saute pan over high heat and add the peanut oil. Add the beans and cook over high heat until the beans become sift and begin to wrinkle. Add the dried shrimp, garlic and jalapeno. Cook until the garlic begins to brown then add the spinach. Continue to cook until the spinach becomes soft and dry. Season to taste with salt. Reserve.
-sauce
Heat the olive oil over medium-high heat and add the bell pepper, jalapeno, shallots, garlic and spices and cook until the vegetables become translucent and begin to brown. Add the sugar and cook until it caramelizes. Add the plum wine, sake and tomatoes and cook until the tomatoes break down. Strain through a very fine strainer and season to taste with salt and pepper.
-garlic chips
Peel the cloves of elephant garlic and blanch them in boiling water for about 2 minutes. Remove, cool and slice them very thinly. Heat the oil to about 350 F. and fry the garlic until golden brown and crispy. Remove to a paper towel to drain and season with salt and pepper.
-tuna
Cut the tuna into four thick steaks. Brush them lightly with olive oil then season them with salt. Combine the ginger, pepper and potato flakes and mix well. Roll the tuna steaks in the ginger mixture. Heat a suitable saute pan over high heat and add the olive oil. Place the tuna steaks in to the pan and cook for 30 seconds on all six sides then remove to a cutting board. Spoon one quarter of the beans into the center of each plate. Slice each tuna steak into four slices and arrange around the beans. Spoon the sauce around the plate and over the tuna and garnish with the garlic chips.


Tuna Pitas with Yogurt & Mustard
Ingredients
(2 servings)
1 cn 6 1/2 Oz. Solid White Tuna
In Water, Drained & Flaked
1/2 c Plain Lowfat Yogurt
1 Celery Stalk Diced
1 ts Coarse Grained Mustard
1/4 ts Dillweed
Salt & Pepper
2 Pita Breads, Halved
Crosswise
2 Lettuce Leaves
2 Tomatoes Sliced Thickly
Instructions
Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread Pockets. Serve Immediately.


"Grilled" Glazed Tuna Steaks
Ingredients
(4 servings)
1/3 c Dry Sherry
1 tb Minced Gingerroot
1 tb Low Sodium Soy Sauce
1 ts Honey
1 cl Garlic Minced
1 lb Tuna Steaks Cut Into 4 Pieces
Instructions
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To Theoutside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)


Tex-Mex Tuna Salad
Ingredients
(6 servings)
2 cn Solid white tuna in water, drained and flaked (6.5 oz)
1/2 c Sliced ripe olives
1/2 c Sliced green onions w/tops
1/2 c Thinly sliced celery
2/3 c Pace Picante Sauce
1/2 c Dairy sour cream
1 ts Ground cumin
Lettuce leaves OR
Shredded lettuce
12 Taco shells OR
3 c Tortilla chips
Instructions
Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.

 

[dragonfu]

hopes this helps

To Improve Canned Tuna
Instructions
To improve the flavor of canned tuna, especially the water packed
variety, marinade the tuna in a small amount of chicken bouillon for an hour before making tuna salad.
You can infuse the bouillon with white wine, lemon juice, capers or a dash of Worcestershire sauce for even more taste.

Rare Seared Yellowfin Tuna
with dry-fried green beans and garlic chips
Chefs Anne and David Gingrass
Makes four servings
Ingredients
-seared tuna
1.5 lbs. Yellowfin tuna (sushi quality, trimmed of all skin and dark meat)
1 Tbl. Minced fresh ginger
1 Tbl. Cracked black peppercorns
1 cup Instant potato flakes
1 Tbl. Olive oil
to taste Salt
-sauce
1 Tbl. Olive oil
1 each Red bell pepper, medium size
1/3 each Jalapeno pepper
4 each Shallots
1 clove Garlic
1-1/2 head Star anise
1/2 stick Cinnamon
7 each Szecuhan peppercorns
5 each Whole black peppercorns
1/4 cup Granulated sugar
1-1/2 each Roma tomatoes
1-1/2 cups Chinese plum wine
2-1/2 cups sake
-green beans
1 lb. Green beans, blanched
2 cup Spinach leaves, washed
10 cloves Fresh garlic, peeled and minced finely
1/4 cup Dried shrimp, minced finely
1 Tbl. Jalapeno pepper, seeds removed and minced finely (about 1/2 pepper)
2 Tbls. Peanut oil
to taste Salt and pepper
-garlic chips
1/2 bulb Elephant garlic
2 cups Peanut oil
to taste Salt and pepper
Method
-beans
Heat a saute pan over high heat and add the peanut oil. Add the beans and cook over high heat until the beans become sift and begin to wrinkle. Add the dried shrimp, garlic and jalapeno. Cook until the garlic begins to brown then add the spinach. Continue to cook until the spinach becomes soft and dry. Season to taste with salt. Reserve.
-sauce
Heat the olive oil over medium-high heat and add the bell pepper, jalapeno, shallots, garlic and spices and cook until the vegetables become translucent and begin to brown. Add the sugar and cook until it caramelizes. Add the plum wine, sake and tomatoes and cook until the tomatoes break down. Strain through a very fine strainer and season to taste with salt and pepper.
-garlic chips
Peel the cloves of elephant garlic and blanch them in boiling water for about 2 minutes. Remove, cool and slice them very thinly. Heat the oil to about 350 F. and fry the garlic until golden brown and crispy. Remove to a paper towel to drain and season with salt and pepper.
-tuna
Cut the tuna into four thick steaks. Brush them lightly with olive oil then season them with salt. Combine the ginger, pepper and potato flakes and mix well. Roll the tuna steaks in the ginger mixture. Heat a suitable saute pan over high heat and add the olive oil. Place the tuna steaks in to the pan and cook for 30 seconds on all six sides then remove to a cutting board. Spoon one quarter of the beans into the center of each plate. Slice each tuna steak into four slices and arrange around the beans. Spoon the sauce around the plate and over the tuna and garnish with the garlic chips.


Tuna Pitas with Yogurt & Mustard
Ingredients
(2 servings)
1 cn 6 1/2 Oz. Solid White Tuna
In Water, Drained & Flaked
1/2 c Plain Lowfat Yogurt
1 Celery Stalk Diced
1 ts Coarse Grained Mustard
1/4 ts Dillweed
Salt & Pepper
2 Pita Breads, Halved
Crosswise
2 Lettuce Leaves
2 Tomatoes Sliced Thickly
Instructions
Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread Pockets. Serve Immediately.


"Grilled" Glazed Tuna Steaks
Ingredients
(4 servings)
1/3 c Dry Sherry
1 tb Minced Gingerroot
1 tb Low Sodium Soy Sauce
1 ts Honey
1 cl Garlic Minced
1 lb Tuna Steaks Cut Into 4 Pieces
Instructions
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To Theoutside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)


Tex-Mex Tuna Salad
Ingredients
(6 servings)
2 cn Solid white tuna in water, drained and flaked (6.5 oz)
1/2 c Sliced ripe olives
1/2 c Sliced green onions w/tops
1/2 c Thinly sliced celery
2/3 c Pace Picante Sauce
1/2 c Dairy sour cream
1 ts Ground cumin
Lettuce leaves OR
Shredded lettuce
12 Taco shells OR
3 c Tortilla chips
Instructions
Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.

 

[bo2312]

out of the can and on toast

 

[freag34]

close your eyes and just pretend it's a woman. open your eyes quick if the cat starts getting involved

 

[wonderwoman]

Tuna help

Quick and easy.....Have for breakfast even! Tuna pancakes. Mix together one whole egg, 1 drained can of tuna, two heaping tablespoons of low fat cottage cheeze, 1/4 cup oats. Spray pam in skillet and cook on med/low heat. Will get alittle dark, but thats ok. Also, season to your taste...we use fajita seasoning or seasoning salt. Right before their done, place one slice of Kraft fat free cheeze on top and let melt slightly. These are GOOD!