Question:
What can I do with tuna
I have always hated seafood but now realize how important it is to get in the protein so I want to try. Just dont know how to spice it up so I can stomach it. Any suggestions? — loisph (posted on October 16, 2003)
October 16, 2003
TO SOME THIS MAY SOUNDS GROSS BUT FOR LUNCH I HAVE TUNA WITH A SALAD WITH
CASER DRESSING....ITS GREAT TASTING...EVEN BETTER WITH CHEESE OR PASTA TOO
— sandrac131
October 16, 2003
I make tuna salad with chopped onion, dill relish, white albacore tuna (not
the light), hard boiled egg, a little chopped granny smith apple and
Miracle Whip Light. Add some cracked pepper and it's pretty good. I do
not like the "light" tuna - it's too fishy tasting. Another good
source of protein is salmon. Make salmon croquettes with canned salmon
(drained), chopped onion, cracker crumbs and a beaten egg. Shape into
patties and either grill or "fry" in a non-stick skillet with
non-stick cooking spray. They are good and have more protein than tuna. I
also eat salmon out of the can (drained) with onion and sprinkled with Red
Wine Vinegar. If you really don't like fish and seafood, Cottage Cheese is
a great source of protein. 4 ounces of fat free cottage cheese has 70
calories and 13 g of protein. I have it for lunch every day.
— Patty_Butler
October 16, 2003
Well, Basalic Vinger actually tastes pretty good on plain tuna. Try
wrapping the tuna inside a piece of low fat cheese. And you can always get
the chicken of the sea (chicken canned just like the tuna) if you can't
take the tuna. Me, I like tuna...just can't eat it plain.
— Renee B.
October 16, 2003
Canned tuna is very veratile - but fresh tuna is awesome! Steam it in
water with some of your favorite herbs and then let it cool. Shred it or
eat it that way. I like fresh tuna (cooled well done - but that's just me)
with a bit of alfredo sauce and asparagus. Yummm!
— [Deactivated Member]
October 16, 2003
One thing I ate early post op was canned tuna mixed with a little mayo. I
spread a little on a Ritz cracker and topped it with a 1/4 slice of
American cheese. I put it in the oven under the broiler to slightly melt
the cheese. I started out only eating about 1 1/2 crackersfull and then
could gradually eat about 3 crackers. This became a mainstay in my diet.
Very easy. Early on I liked things that required little effort to prepare
since I was only eating such a small amount. I was not into fixing these
elaborate "meals" only to eat 2 bites! What a waste of time! Good
luck! Shelley
— Shelley.
October 16, 2003
i love tuna patties always did. i can of albacore tuna (i hate that cheap
stuff smells, looks like cat food to me) flaked it well, add 1 small egg, a
few bread brumbs, or flour, some onion powder, garlic powder, whorseshire
sauce, maybe some dill, (tabasco if you like um hot)spoon hot onto a hot
skillet with pam cook well turn over! my parents who love onions put huge
chunks of onions in theirs! can omit the bread crumbs but make sure they
are well cooked before you turn over or they will fall apart, i even like
them cold with ranch dressing on them. can basiclly do the same thing with
canned or left over salmon or crab meat too!
— janetc00
October 16, 2003
I know what you mean! Now after surgery I eat tuna at least 5/6 days a
week. I make tuna helper, tuna patties, tuna pitas, tuna salad, tuna w/
cottage cheese, tuna w/ lettuce, tuna w/ onions, tuna w/ kidney
beans......you name it, I have been trying it lol, just to get the protien
from it. It's good seasoned. Good luck!
— Sandy M.
October 16, 2003
I make Tuna Quesadias (sp?) Filling: tuna, little lite mayo, chopped green
onions. Take fry pan and spray one flour tortilla w/pam spray, then top
with shredded cheese. Top with thin layer tuna mixture, then top with
another tortilla and spray again w/pam. Cook on med until bottom tortilla
turns brown and then flip the whole thing over - be careful since if you
don't flip them quick they tend to dump all over your fry pan. Nice quick
dinner too!
— Kathy_P
October 16, 2003
Some of those tuna recipes sound good! I however am right now on a shrimp
kick. I take already cooked shrimp (big reseable bag from Costco) defrost a
handful and put them in a Ziploc bag or container with some premade
teriyaki sauce, Veri Veri Teriyaki is yummy! They are yummy cold, I can pop
one in my mouth when I just need something to float on my tongue and it's a
great no cook meal. That's my 2 cents!
— Michawn
October 16, 2003
I've never been a tuna fish person (one of the reasons I starved on WW). .
. . I wonder if you added some chicken bouillon powder to it would it taste
like chicken? . . . Has anyone tried that?. . . .What if you rinse the
water-packed albacore well to remove the fishy taste/smell, then press it
between paper towels to drain, drain, drain, then add some chicken bouillon
or stock to moisten it? . . . Then maybe I wouldn't have to add equal
amounts of mayo. (LOLOLO, just kidding).
— Marrilee M.
October 16, 2003
Try Sunkist tuna in the pouch (packed in Sunflower oil or water). I
absolutely cannot stomach regular canned tuna anymore since trying the tuna
in the pouch. I sometimes add a little Italian dressing to the tuna, just
for a different flavor, but I always enjoy it with some mayo and
relish.<BR>
Starkist also has flavored tuna called "Tuna Creations." I
really like the hickory one and can eat it without adding anything to it.
<BR>
I also enjoy homemade salmon or tuna patties. Chicken of the Sea salmon in
the pouch has a good recipe for salmon patties on the back of the
package.<BR>
Fresh seafood is a staple for us now. My family and I enjoy salmon,
mahi-mahi, orange roughy, etc. You can bake, broil, or cook it in a pan
with a little olive oil and LOTS of spices.
— TMF
October 16, 2003
I take cooked chicken or tuna and heat them up in Jalapeno salsa, I always
loved spicy foods, and one night when I didn't have the chicken cooked up I
tried tuna, I was surprised I liked the tuna in salsa but it was very nice
and warm like a soup, was very satisfying. I like something warm in my
stomach, nice on a cold day too.
— Jackie B.
October 16, 2003
This might not be the most inventive answer - and someone else might
already have suggested it - but assuming you're talking about canned tuna,
my favorite ways to prepare it are as "fake crab cakes" and tuna
burgers.
<p>For tuna burgers, just mix with an egg white and some mayo. Add
either flour or crushed soda crackers until you get a consistency where
patties will stay together. (You can add typical tuna salad ingredients
such as chopped onions and chopped boiled egg, too). Make patties and
throw them on a pan with just a touch of oil or non-stick cooking spray.
They're not burgers, but the resulting patties can be eaten hot or cold,
they're highly portable and I find they go down great. I eat these with
ketchup, believe it or not.
<p>For the fake crab cakes, I get albacore white tuna (the
"good" stuff), add about a tablespoon of low-fat mayo, a couple
splashes of worcestershire sauce, an egg white, crushed soda crackers and
Old Bay seasoning to taste. (A little bit of the Old Bay seasoning goes a
very long way. Start with 1/2 teaspoon per can of tuna first, before trying
to use more). Again, mold into patties, but this time, make them small.
Cook in a pan that has been sprayed with non-stick cooking spray or a pan
that has been lightly oiled. If you do it right and are patient, the
outsides will get brown and slightly crispy, but the insides will be moist
and delicious! I eat these with a little Nance's mustard sauce (cut with
fat-free sour cream).
— Jennifer ..
October 17, 2003
I love canned tuna--you might try the stuff from Italy, packed in olive
oil, to me it's heavenly!--but I agree with the poster who said you're
better off with fresh fish. You live on the coast, so visit a fish market
and get small amounts of a few different seafoods. Experiment with all
sorts of different fish and shellfish and ways of preparing them and you're
bound to find something you like. OTOH, there is plenty of protein in all
flesh foods, so you could do without seafood and survive quite nicely. No
need to torture yourself! ;-)
— Chris T.
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