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Tuna Salad |
I created this recipe when wanting to fix something different for lunch. I stuffed this tuna salad into a garden-ripened tomato. It was delicious! This would also make a wonderful tuna salad sandwich.
2 (6-ounce) cans solid white tuna, drained well
2 tablespoons minced red bell pepper
2 to 3 tablespoons minced red onion
1 clove garlic, minced
1 teaspoon capers, drained and minced
1 tablespoon minced fresh cilantro leaves or basil leaves
1 teaspoon extra-virgin olive oil
Juice of 1 lime
1/4 cup light mayonnaise
1 teaspoon balsamic vinegar
1/4 teaspoon tabasco or to taste
1/2 cup diced tomatoes
Salt and pepper to taste
In a medium bowl, break up tuna into flakes. Add red bell pepper, red onion, garlic, capers, and cilantro or basil leaves; mix together. Blend in olive oil, lime juice, mayonnaise, balsamic vinegar, tabasco, tomatoes, salt, and pepper. Refrigerate at least 1 hour to let flavors blend.
When ready to use, remove from refrigerator. Spread either on bread or stuff in a large tomato.
Makes 4 to 6 servings.
Tuna Salad - Nutritional Information
I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen. |
| Item |
Amount |
Fat Grams |
Calories |
WW Points |
| tuna, solid pack with water |
2 (6-ounce) cans |
50 |
350 |
11.6 |
| bell pepper, red |
2 tablespoons |
0 |
5 |
.6 |
| onion, red |
2 to 3 tablespoons |
0 |
10 |
.7 |
| garlic |
1 clove |
0 |
5 |
.6 |
| capers |
1 teaspoon |
0 |
2 |
1 |
| olive oil |
1 tablespoon |
4.6 |
40 |
1.6 |
| lime juice |
1 lime |
0 |
20 |
1 |
| mayonnaise, light |
1/4 cup |
8 |
100 |
3 |
| balsamic vinegar |
1 teaspoon |
0 |
4 |
.5 |
| tomatoes, diced |
1/2 cup |
.3 |
24 |
1 |
| Recipe Totals |
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54.6 |
560 |
21.6 |
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Recipe makes 6 servings.
Per Serving - 9 fat grams, 93 calories, 3.6 WW points | |
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Lunch
Makes 4 sandwiches
INGREDIENTS:
4 slices bread, 8 thin slices French bread, or 4 (8-inch) flour tortillas, cut diagonally into halves
1/4 cup reduced-calorie mayonnaise or salad dressing
8 thin slices tomato
1 can (9 oz.) BUMBLE BEE Tuna, drained and flaked
1/2 cup chopped red onion
Alfalfa sprouts
3/4 cup cheddar cheese
DIRECTIONS:
Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Microwave cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired. Prep Time: 15 minutes
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| Tuna Quesadillas |
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Makes 6 servings
1 can
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(170 g/6 oz) Gold Seal® Flaked Light Tuna, drained |
| 1 can |
(19 fl. Oz) kidney beans, rinsed & drained |
| ½ cup |
hot salsa |
| 6 |
10" flour tortillas |
| 3 |
green onions, chopped |
| 1 |
tomato, seeded & chopped |
| ¼ cup |
chopped green olives |
| 2 Tbsp. |
chopped fresh coriander |
| ½ cup |
grated cheddar cheese |
| ½ cup |
grated Monterey Jack cheese |
| 1 |
Jalapeno pepper, seeded & finely chopped |
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sour cream, salsa, guacamole (optional) |
- In bowl, mash beans with hot salsa.
- Arrange tortillas in single layer on work surface. Divide bean mixture among tortillas, spreading evenly over each, leaving 1 cm (½") border on all edges.
- Sprinkle bean mixture with onions, tomato, olives, coriander, tuna, cheeses and jalapeno pepper.
- Fold each tortilla in half and press together to gently flatten.
- Arrange tortillas in single layer on baking sheets and broil for 6 to 8 minutes or until browned and crisped, turning over halfway through cooking period. (Or place on BBQ and grill over medium-high heat until browned and crisp.)
- Serve with accompaniments such as sour cream, salsa or guacamole if desired.
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