NOTE: When a recipe shows 0 servings, the nutritional information is for the whole recipe. So you will need to divide that number by how many servings you get minus the fiber for “per serving” carb counts.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces tuna 1 jalapeno -- or serrano pepper, minced 1/2 lemon -- juiced salt and pepper romaine lettuce leaves
Drain tuna and mix with pepper and lemon juice. Season to taste. Wrap in a lettuce leaf or serve on a bed of lettuce. Per Serving (excluding unknown items): 255 Calories; 8g Fat (30.2% calories from fat); 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 67mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
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* Exported from MasterCook *
LC Tuna Melt
Recipe By: Myra R Serving Size: 1
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna in water 1 egg 1 teaspoon lemon pepper salt 3 teaspoons onion flakes cheddar cheese
Grated cheese your choice - I used a mixture of cheddar and jack Mix together all ingredients except cheese, then flatten out on a baking pan sprayed with non-stick cooking spray. Cook under broiler until golden, flip over add cheese to the top and continue cooking until cheese is bubbly. Per Serving (excluding unknown items): 268 Calories; 6g Fat (20.2% calories from fat); 45g Protein; 6g Carbohydrate; 1g Dietary Fiber; 233mg Cholesterol; 917mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Fat.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces canned tuna in water -- drained (1 large or 2 small cans) 1 pound frozen broccoli flowerets -- or cauliflower or broccoli/cauliflower blend 1 1/3 cups Ragu Cheese Creations Double Cheddar Sauce -- (about 3/4 of a jar) 1/2 cup crushed pork rinds -- or finely chopped nuts Preheat oven to 3500 and lightly spray 8x8 casserole dish. Mix vegetables and cheese sauce together, then add in the tuna, not breaking it up too much, just enough to disperse, and pour into a casserole dish. Top with crushed pork rind crumbs or nuts. Bake for about 30 minutes until heated through and bubbly. Per Serving (excluding unknown items): 304 Calories; 15g Fat (44.9% calories from fat); 32g Protein; 10g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1090mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable.
1. Preheat oven to 375 degrees. Grease a cookie sheet with Pam spray. 2. In a small bowl, mix together the mayo, cheese, and drained tuna. 3. Spread 1/4th of the mixture on one half of a tortilla. Fold the other half of the tortilla over top of the tuna mixture to form a pocket. Crimp the edges of the tortilla closed by pressing the edges with a fork (to seal the pocket). Smearing a little water along that seam before you press it with your fork helps the 2 edges stick together better. Repeat with the remaining tortillas. 4. Place the tuna pockets on the greased cookie sheet. Spray a little Pam on the tops of the pockets. Bake for 10-15 minutes, until slightly browned, crispy, and the tuna mixture is hot and bubbly. You can use more than 4 tortillas, if needed, since these pockets are VERY full and may leak a little. Per Serving (excluding unknown items): 335 Calories; 25g Fat (67.4% calories from fat); 27g Protein; trace Carbohydrate; 0g Dietary Fiber; 67mg Cholesterol; 287mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 Fat.
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* Exported from MasterCook *
Greek Tuna Steaks
Recipe By: Bethie Serving Size: 4
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons oregano -- or 1/2 tsp dried 1 teaspoon olive oil 3/4 t sp thyme -- or 1/4 tsp dried 1/2 teaspoon salt 1/4 teaspoon black pepper 4 6 oz. tuna steaks -- 1/4 inch thick 4 lemon wedges
Combine the first 5 ingredients in a small bowl, and rub evenly over the tuna steaks. Cover tuna steaks, and marinate in refrigerator for 15 minutes. Heat a large grill pan coated with cooking spray over medium-high heat. Add the tuna steaks and cook for 5 minutes on each side or until steaks reach desired degree of doneness. Serve steaks with lemon wedges Per Serving (excluding unknown items): 261 Calories; 10g Fat (34.2% calories from fat); 40g Protein; 2g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 0 Fat.
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* Exported from MasterCook *
Tuna Boats
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Mix dressing and tuna; cut cucumber down middle, scoop out seeds. Pile salad on cucumber halves. Per Serving (excluding unknown items): 361 Calories; 17g Fat (42.0% calories from fat); 42g Protein; 9g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 240mg Sodium. Exchanges: 5 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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* Exported from MasterCook *
Tuna Burgers
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/2 cup celery -- finely chopped 1/4 cup onion -- grated 1/4 cup pork rinds (crumbed--this is in place of breadcrumbs) 1 clove garlic -- pressed or minced fine 1 T lemon juice 1/4 tsp pepper 1 can white tuna in oil 1 T oil
Lightly beat the egg, add celery, onion, pork rind crumbs, garlic, lemon juice, pepper and tuna. Shape into four patties, using 1/2 cup for each. Cook patties in oil in skillet over medium heat until golden brown. Turn over carefully and cook underside 5 minutes. Posted by Joya at the Atkins Lowcarb List Per Serving (excluding unknown items): 582 Calories; 58g Fat (88.1% calories from fat); 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 Fat.
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Tuna Pepper Cups
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large green peppers 2 cans tuna -- drained 1 medium cucumber -- chopped 2 green onions -- chopped 1/2 cup mayonnaise 1/4 cup relish -- dill
Cut green peppers in half lengthwise, remove seeds and membranes. In a bowl combine all other items. Spoon into pepper cups. 4 servings. From: "debbie I found this in a old Quick cooking magazine. Thought it would be a great lunch to make Per Serving (excluding unknown items): 368 Calories; 28g Fat (65.4% calories from fat); 21g Protein; 12g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 317mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
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* Exported from MasterCook *
Tuna Roll Sandwiches
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cream cheese -- (3 ounce) softened 2 tablespoons mayonnaise 1 tablespoon lemon juice 1/2 teaspoon pepper 1/4 teaspoon salt 1 can white tuna in water -- (10 ounce) drained and flaked 1/2 cup PURPle onion -- chopped 6 large lettuce leaves 6 low carb tortillas or crepes
Combine the softened cream cheese, mayonnaise, lemon juice, pepper, and salt, stirring until smooth. Add the tuna and onion and stir to combine. Cover bowl and refrigerate until you're ready to make the sandwiches. To make the sandwiches, place the lettuce leaves on the tortillas, and trim them to fit. Spoon the chilled tuna mixture onto the lettuce. Roll the tortilla up, and wrap tightly with plastic wrap. Refrigerate about 1 hour to soften the tortillas and blend the flavors. Serves 6 @ 144 calories, 9 grams fat, 13 grams protein, and 2 grams carbohydrates w/ trace fiber. CARB COUNT DOES NOT INCLUDE TORTILLAS OR CREPES! Per Serving (excluding unknown items): 206 Calories; 18g Fat (77.0% calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
NOTES : From: lowery@zeonchemicals.com
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Tuna Stuffed Portabellas
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fave Tuna Salad 1 can white tuna in water -- (per person approx) 2 Tablespoons onion -- minced (2 to 4) 2 Tablespoons celery -- minced (2 to 4) 2 Tablespoons dill pickle -- minced 8 black olives -- chopped 1/4 Cup Cheddar Cheese -- Shredded 1/4 cup Mayonnaise -- (I like Hellman's or Best Foods)
Prepare mushroom caps by wiping clean with paper towel, rinse first only if needed. Ingredients needed: 2 slices Muenster Cheese (or your fave, I also use provolone) Olive oil Garlic Powder Any low carb Balsamic Vinegar & Oil Dressing Brush olive oil on top of mushroom cap, then sprinkle with garlic powder. Turn over and put a couple T of dressing on "gill" side of mushroom and let sit a few minutes. Broil the mushrooms, cap side up first for 3-6 minutes, then turn over and broil underside. They should be still be firm but slightly shrunken. Take one slice of cheese and return it to broiler only for a minute until cheese melts. Remove from oven, then HEAP the tuna salad in a nice huge mound on top of cheese. Once you get all you can on there, top with 2nd slice of cheese and once again broil until melted. I've never tried it in the microwave, but I'm sure it would be delicious even that way (It IS summer, after all!) From: " Renae ************************ Per Serving (excluding unknown items): 751 Calories; 63g Fat (73.6% calories from fat); 45g Protein; 6g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 1602mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat.
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* Exported from MasterCook *
Tuna with Lime Pepper Crust
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tuna steaks -- ( 3/4-1-inch thick about 6 oz. each) 1 lime 2 tsp. dried thyme 1/2 tsp. black pepper 1/4 tsp. salt 1 tsp. vegetable oil -- (1 to 2)
Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 tsp.), then squeeze the juice and set aside. In a small bowl, combine the lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with oil and set on a broiler pan. Sprinkle the tops of the steaks evenly with about half of the lime zest mixture and let sit for 10 minutes. Preheat the broiler and set the rack 2 to 3 inches from the heat source. For medium-done steaks, broil the tuna for 1 to 2 minutes, turn and sprinkle with the remaining lime zest mixture. Continue broiling until just pink in the center (cut to test), 1 to 2 minutes longer. For well-done steaks, broil about 3 minutes on each side. Do not overcook the tuna or the meat will become dry and lose its flavor. Pour the lime juice over the tuna steaks right after you take them from the oven, then serve. You can use 1 1/2 tsp. grated lemon zest and 2 Tbsp.lemon juice in place of the lime if you like. From: Mary Servings per Recipe: 4 Per Serving (excluding unknown items): 263 Calories; 10g Fat (33.7% calories from fat); 40g Protein; 2g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 0 Fat.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium zucchini 1/2 teaspoon salt 1 teaspoon lemon juice -- fresh 1 can tuna 3 tablespoons mayonnaise 1 tablespoon olive oil 2 tablespoons olives -- chopped (black or green) 2 tablespoons red onion -- minced 1 tablespoon capers
Steam whole zucchinis for 5-8 minutes. Remove from heat and when cool enough, cut lengthwise. Remove pulp and seeds, so zucchini shell remains. Sprinkle salt and lemon juice on shell, refrigerate, and chill. While shell is chilling, prepare filling. Combine all remaining ingredients until well mixed. Fill zucchini shells; return to refrigerator and chill for at least 2 hours to allow flavors to blend. Serve with garnish of fresh dill. Per Serving (excluding unknown items): 744 Calories; 59g Fat (69.1% calories from fat); 45g Protein; 15g Carbohydrate; 6g Dietary Fiber; 79mg Cholesterol; 1604mg Sodium. Exchanges: 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. NOTE: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces white tuna in water 1 stalk celery -- cut into fine dice 1 tablespoon mayonnaise 1/2 teaspoon curry powder 2 teaspoons white vinegar -- or white wine vinegar Drain water off tuna and place tuna in a medium bowl. Pull flakes apart into small pieces with a fork. Add diced celery, mayonnaise, curry powder and vinegar and stir until well mixed and no large hunks of tuna remain. Store covered in refrigerator until used. Per Serving (excluding unknown items): 341 Calories; 16g Fat (42.6% calories from fat); 46g Protein; 3g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 780mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Serve as a sandwich on low carb bread, on a plate of salad greens, or stuffed into celery sticks.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small jicama 1 large celery rib 1/4 cup cilantro -- packed fresh 6 ounces tuna in oil 2 1/2 tablespoons mayonnaise 1 1/2 teaspoons dijon mustard fresh lime juice
Peel jicama. Cut enough jicama ad celery into 1/4-inch dice to measure 1/3 cup each. Chop cilantro. Drain tuna and in a bowl with a fork break up flakes to desired consistency. Stir in jicama, celery, cilantro, mayonnaise, mustard, and lime juice. Per Serving (excluding unknown items): 370 Calories; 22g Fat (52.7% calories from fat); 27g Protein; 17g Carbohydrate; 9g Dietary Fiber; 21mg Cholesterol; 477mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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* Exported from MasterCook *
Sonya's BLT Tuna Salad
Recipe By: Sonya Serving Size: 6
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces tuna -- drained 4 eggs, hard-boiled 3/4 cup mayonnaise 1 tablespoon olive oil 1 teaspoon lemon juice 1/2 teaspoon onion powder 1/2 teaspoon dill weed salt and pepper
Mix all ingredients for tuna salad. Set aside. Arrange greens on plate (use less if on induction). Place a large scoop of tuna salad in the center. Sprinkle with bacon and cheese. Arrange tomato slices around tuna, on top of lettuce. Drizzle lightly with Italian dressing. Per Serving (excluding unknown items): 433 Calories; 35g Fat (71.2% calories from fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 194mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
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* Exported from MasterCook *
TUNA GREEN BEAN SALAD
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound green beans -- tips removed, bite size pieces 1 can tuna -- drained 1 small tomato -- chopped 2 eggs -- hard boiled, cut into eighths Italian salad dressing -- or Vinaigrette parsley for garnish
Steam green beans until crisp tender. Chill. When cool, add tuna, tomato, and eggs. Toss with Italian dressing and garnish with parsley. Frozen, drained, and cooked green beans can also be used. Per Serving (excluding unknown items): 116 Calories; 4g Fat (34.3% calories from fat); 14g Protein; 5g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 50mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Fat.
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Exported from MasterCook *
Tuna Salad From Jennifer
Recipe By : Serving Size : 2 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- (1 ounce) packed in water (1 to 6) 1/4 cup carrots -- shredded (lessen or omit) 1 cup celery -- finely chopped 1/4 cup green onions -- chopped 1/4 cup mayonnaise 1 tablespoon Dijon Mustard 1 teaspoon Soy Sauce 1/4 teaspoon Pepper
Combine all ingredients in a medium sized bowl. Cover and chill. Eat alone, on a salad, or spread on endive leaves. Serves 2. Per Serving (excluding unknown items): 348 Calories; 28g Fat (69.9% calories from fat); 22g Protein; 6g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 515mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
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* Exported from MasterCook *
Tuna Salad with Beans and Broccoli
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can white tuna in oil -- (1/2 ounce) drained 1 can black soybeans -- (15 ounce) rinsed under running water 1 cup broccoli florets -- steamed 5 minutes or microwaved just until tender 2 scallions -- chopped, including the firm part of the green 1/2 red bell pepper -- cored, seeded, and diced 1 Handful fresh basil -- chopped 1 Handful fresh parsley -- chopped 2 tablespoons olive oil 2 teaspoons red wine vinegar 1 garlic clove Salt and pepper
Mix the tuna, soybeans, broccoli, scallions, red pepper, basil, and parsley together in a serving bowl. In a small bowl, mix the oil and vinegar. Spear the garlic clove on a fork and use the fork to whisk the oil and vinegar together until they begin to emulsify. Add salt and pepper to taste. Whisk again with the garlic clove and pour over the salad, tossing well to combine. Makes 6 servings From Living Low-Carb: The Complete Guide to Long-Term, Low-Carb Dieting by Fran McCullough Per Serving (excluding unknown items): 93 Calories; 6g Fat (60.9% calories from fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 97mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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* Exported from MasterCook *
TUNA SLAW SALAD :-) :-)
Recipe By : Serving Size : 3 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- drained 2 cups red cabbage -- chopped or shredded 1 small onion -- diced 1/4 cup mayonnaise splash of red wine vinegar curry powder to taste
Combine and toss and all ingredients. Serve over large lettuce leaves. If possible, flavors enhance if allowed to sit for 30 minutes. Makes 2-3 servings. Per Serving (excluding unknown items): 243 Calories; 19g Fat (66.1% calories from fat); 15g Protein; 7g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 134mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 green olives -- or black 16 ounces tuna in water 2 tablespoons mayonnaise 3 tablespoons horseradish 1/4 cup basil, fresh 2 medium cucumbers -- peeled and sliced on the diagonal
Put olives, tuna, mayonnaise, horseradish and basil in a food processor and process until smooth. Taste for seasoning, adding more horseradish if necessary. Just before serving, spread on cucumber slices and place on serving platter. Per Serving (excluding unknown items): 108 Calories; 4g Fat (32.9% calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 258mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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Tuna Antipasto
Recipe By: Tina MacDonald Source: "alt.support.diet.low-carb Shared by Loginasme Serving Size : 1
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chunk white tuna 1/4 cup finely diced zucchini 1/4 cup finely diced red pepper 1/4 cup finely diced celery 1/4 cup finely diced green onion (scallion) 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon lemon juice 1 teaspoon basil Salt and pepper to taste 1 head endive -- leaves separated, washed and chilled
Mix all ingredients except the endive in a zip-lock bag. Allow to marinate at least 4 hours in the refrigerator. Place a heaping tablespoon full of mixture on each endive leaf. Arrange on platter. Per Serving (excluding unknown items): 338 Calories; 28g Fat (69.4% calories from fat); 7g Protein; 21g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 3 ½ Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. NOTE: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Ricotta cheese 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 1 tablespoon lemon juice 1 tablespoon sour cream 6 ounces white tuna in water -- drained, canned Mix all ingredients in small bowl. Serve immediately or chill for a short time and serve. Alternately, place all ingredients in blender or food processor. Cover and blend on medium speed until smooth. Line 2-cup metal bowl or mold with plastic wrap. Place mixture in bowl. Cover and refrigerate about 2 hours or until set. Carefully unmold onto serving plate. Per Serving (excluding unknown items): 120 Calories; 6g Fat (44.3% calories from fat); 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 195mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat. Serving Ideas : Use as a spread for crackers, celery sticks, vegetables, etc. NOTES : Melissa's Notes - Upon sitting, this spread can get a bit watery and requires remixing. Best if served just after preparation. I am not sure how it would hold up for the original recipe's indication of a molded spread.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can white tuna in water -- (6 ounces) 1/4 cup pork rinds -- finely crushed 1 egg -- beaten 1/4 cup finely chopped onions 2 tablespoons mayonnaise nonstick vegetable cooking spray
Preheat oven to 375 degrees. In a medium bowl, mix all ingredients. Shape into 6 medium balls. Place on a baking sheet that has been coated with vegetable spray. Bake 25 to 30 minutes or until golden brown. Adapted from a recipe from hungrymonster.com Per Serving (excluding unknown items): 467 Calories; 31g Fat (59.8% calories from fat); 43g Protein; 4g Carbohydrate; 1g Dietary Fiber; 255mg Cholesterol; 758mg Sodium. Exchanges: 6 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. NOTES : Serves: 2
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* Exported from MasterCook *
TUNA CROQUETTES
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 CANS TUNA -- PACKED IN WATER AND NOT DRAINED 1 BAG PORK RINDS -- (3 OZ) CRUSHED 1/2 ONION -- CHOPPED FINE 1 CLOVE GARLIC -- CHOPPED 1 EGG 1/4 C PARMESAN CHEESE OIL FOR FRYING
MIX ALL OF THE INGREDIENTS AND LET SIT FOR TEN MINUTES. HEAT OIL AND FRY TILL BROWN.{ T:4} A DELICIOUS TARTAR SAUCE CAN BE MADE WITH MAYONNAISE, CHOPPED DILL PICKLE RELISH, AND A PACKET OF Artificial sweetener. Per Serving (excluding unknown items): 917 Calories; 35g Fat (36.2% calories from fat); 134g Protein; 7g Carbohydrate; 1g Dietary Fiber; 397mg Cholesterol; 629mg Sodium. Exchanges: 18 1/2 Lean Meat; 1 Vegetable; 1 Fat.
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* Exported from MasterCook *
Tuna Stuffed Eggs from http://www.abc.net.
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Peel and halve the eggs, and mash the yolks with the tuna, parsley, capers, mayonnaise and salt until the mixture is smooth. Fill the egg whites with the yolk mixture. Chill. Per Serving (excluding unknown items): 609 Calories; 38g Fat (56.9% calories from fat); 62g Protein; 2g Carbohydrate; trace Dietary Fiber; 817mg Cholesterol; 523mg Sodium. Exchanges: 8 1/2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Tuna, an excellent source of lean protein, vitamins and minerals, is a wonderful way to excite the palate while maintaining a balanced diet. However, tuna has more to offer than just great taste and nutrition. Tuna can also help lower blood pressure and cholesterol. Research has shown that omega-3 fatty acids, found in abundance in fatty fish like tuna can help lower the risk of heart disease, ease the pain of arthritis, reduce asthma complications, and is essential in the growth and development of young children.
The overall benefits of fish, especially those high in omega- 3 and lean protein like canned tuna, have never been more apparent. In fact, the American Heart Association recommends that people eat "at least 2 servings of fish per week" for its cardio benefits. Omega-3 polyunsaturated fatty acids have been shown to reduce the risk of cardiovascular disease. Additionally, the Food Guide Pyramid from the US Department of Agriculture and the 2000 Dietary Guidelines for Americans from the Departmet of Health and Human Services both encourage 2 to 3 servings of fish weekly. The American Dietetic Association goes as far as to say that canned tuna may "become known as a basic ingredient in healthful eating plans."
Tuna adds variety to low fat, low cholesterol menus and is the perfect addition to a healthy, balanced diet. Tuna is a rich source of the nutrients that are essential to healthy and balanced diets and have protective and therapeutic effects on our health. Canned tuna not only provides a rich source of lean protein, omega-3 fatty acids, vitamins and minerals, but also is low in saturated fats and cholesterol.
Protein is essential to building lean muscle mass and providing the body with energy. Tuna is so high in protein, that just one 6 ounce can yields a third of the recommended daily allowance (0.8 grams for each kilogram [2.2 pounds] of body weight). Fitness gurus have long praised tuna because it is high in protein, but naturally low in fat, unlike many other high protein foods.
A naturally low cholesterol, low fat food, tuna helps the body eliminate bad fats consumed from eating other foods. What's more, eating tuna and foods rich in omega 3 fatty acids can help lower cholesterol and reduce the risk of stroke.
Leading health and dietetic associations in the U.S. have cited the benefits of fish consumption for good reason. Cooked servings of most fish provide about 20 grams of protein. The protein in tuna is of high quality, containing an abundance of essential amino acids, and is easily digestible for people of all ages. Lower in fat and saturated fat than beef, poultry or pork, canned tuna not only provides a rich source of lean protein, omega-3 fatty acids, vitamins and minerals, but also is low in cholesterol.
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