Tuna Pitas

Tuna Pitas

Tuna Pitas. It’s easy to make, it’s healthy and it tastes like heaven!

  • 1 1/2 C shredded romaine lettuce
  • 3/4 C diced tomatoes
  • 1/2 C finely chopped green bell peppers
  • 1/2 C shredded carrots
  • 1/2 C finely chopped broccoli
  • 1/4 C finely chopped onion
  • 2 cans (6 oz) low-salt white tuna packed in water, drained
  • 1/2 C low-fat ranch dressing
  • 3 whole-wheat pita pockets, cut in half

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.

In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop 3/4 cup of the tuna salad into each pita pocket half and serve immediately.

 

Quick Smoked Salmon Salad Pitas

Quick Smoked Salmon Salad Pitas

Quick Smoked Salmon Salad Pitas with diced red apples, celery, vidalia onion, mayonnaise and green salad.

  • 8 oz. Smoked Salmon
  • 1 large red apple diced
  • 2 stalks celery diced
  • 1/2 C diced vidalia onion
  • 3 Tbs fat-free mayonnaise
  • salt to taste
  • 6 oz. mixed salad greens
  • 6 Pita pockets

Mix salmon, apple, celery, onion, mayonnaise and salt.   Stuff pitas with thin layer of mixed salad greens.  Fill full with Salmon mixture.

Cold Hot Tuna Sandwiches

Cold Hot Tuna Sandwiches

Cold Hot Tuna Sandwiches. Top each with your favorite veggies!

In a small bowl, mix the mayonnaise and wasabi paste together.  Fork the tuna into the bowl and combine with the mayo-wasabi mixture.

Spread equal amounts of the spicy tuna mixture on 4 slices of bread.

Top each with your favorite veggies (we use lettuce, onion, and red bell peppers), 1 Tbs of ginger, and one of the remaining slices of bread.

 

Albacore Burgers

Albacore Burgers

Albacore Burgers. Healthy and tasty!

  • 1 1/2 lb albacore tuna fillets, rinsed and patted dry
  • 1 lemon, juiced
  • 2 green onions, chopped
  • 2 Tbs chopped fresh parsley
  • 1 Tbs sweet relish
  • 1/3 C dried bread crumbs
  • 2 eggs
  • Salt and pepper, to taste
  • Canola oil

Finely chop the tuna with a chef’s knife. Place tuna in a bowl and mix in remaining ingredients except oil.. Shape tuna mixture into 6 round patties. Brush both sides of tuna burgers with oil and season again with salt and pepper. Cook the tuna burgers in a non stick skillet over medium heat for 5 minutes each side until they are cooked through.

 

Salmon Patties

Salmon Patties

Salmon Patties. Brown patties on each side, turning gently.

  • 1 (14.75 oz) can canned salmon
  • 1 egg
  • 1/2 C seasoned dry bread crumbs
  • 1/4 C chopped onion
  • 1 Tbs canola oil

Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.

Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.

In a frying pan, heat oil over medium-high heat. Brown patties on each side, turning gently. Drain on paper towels and serve.

 

Tuna Melt

Tuna Melt

Tuna Melt with tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper.

  • 4 slices whole wheat bread
  • 2 cans (6 oz) chunk light tuna, drained
  • 2 Tbs shallot, minced
  • 2 Tbs non-fat mayonnaise
  • 1 Tbs parsley, minced
  • Salt and pepper to taste
  • 2 tomatoes sliced
  • ½ C shredded reduced-fat cheddar cheese

Preheat the broiler.

Toast bread in a toaster.

Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 Tbs cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Serve immediately.

 

Bean Tacos

Bean Tacos

Bean Tacos with low-fat cheddar cheese.

  • 16 corn tortillas
  • 1(16oz) can non-fat refried beans
  • 3/4 C cooked garbanzo beans
  • 1/2 C salsa
  • 1 c shredded low-fat cheddar cheese, divided
  • 2 ripe avocados,seeded,peeled and sliced
  • 8 oz. choppped romaine lettuce

 

Preheat oven to 350

Divide tortillas in 2 stacks. Wrap each stack in foil and place in oven to warm.

In large saucepan, combine refried beans, garbanzo beans, salsa and 1/4 of the cheese. Cook until the bean blend is hot.

Remove tortillas from oven. Fill each with about 2 Tbs. of the bean mixture. Top with avocados, chopped lettuce and remaining cheese.