Verified answer

Combine tuna with diced tomatoes, diced onions, lime juice, a bit of salt and pepper, a bit of chopped fresh cilantro, and cubed avacado. Serve on whole wheat tortillas with lettuce.

Ingredients

6 Ounce can of tuna

1 Egg white (stirred beaten)

2 Tablespoons of oatmeal

2 Ts of diced onion

1/4 Tsp of garlic powder

2 Tsp of mozzarella

Some salt and pepper

Directions

Throw all the ingredients (except the mozzarella) into a bowl.

Heat the pan, spray with non stick spray. (you can use olive oil if you want)

Make 2 patties by just dumping half the mixture into each pile and sort of shape it much as you want to.

Cook one side until brown (not long) then turn, when the second side is nearly done, sprinkle cheese over it.

(I have used plain old cheddar cheese instead of mozzarella and it still works fine, but mozzarella seems better.

Place under grill for about 1 minute tops to melt the cheese.

You can serve with choice of carbs, potatoes, oven chips/fries etc. or it can be a great salad!

Nutritional Information

Calories (Per Serving): 145

Protein (g): 25.5

Carbohydrates (g): 4.5

Fat (g): 2

Open Faced Healthy Tuna Melt

take the recipe from here

http://retete-culinare-diverse.ro/en/search.php?ke...

Just eating it plain is one way. It's boring though. Mayo obviously is what gives tuna salad the calories and fat, so if you can omit that, then you'll be ok. Try adding fresh herbs to it, like dill, or maybe some green onions and parsley.

I sometimes add red onion to it and put it in a wrap with tomato and lettuce.

You can put it in a salad as a substitute for chicken. Or a Mediterranean pasta salad.

sometimes i just mix the tuna(no mayo) with cucumber chunks. you could use any veggie you want really. sometimes i'll add low fat cheese chunks and other times i'll put it on rye crisp. or you could mix it with low fat mayo, put it on a slice of french bread and grill it in a pan.only the one side of course

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Tuna Patties with Dill Sauce

2 parsnips, peeled and cut into 1/2 inch slices

2 egg whites, lightly beaten

1/2 cup soft bread crumbs

1/4 cup finely chopped green onions

1 tablespoon dried parsley flakes

2 teaspoons lemon juice

1/2 teaspoon grated lemon peel

1/2 teaspoon dill weed

1/4 teaspoon pepper

2 (6 ounce) cans light water-packed albacore tuna, drained and flaked

2 teaspoons olive or canola oil

DILL SAUCE:

1/2 cup fat-free mayonnaise

1 teaspoon lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon dill weed

Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and peel, dill and pepper. Add tuna and mix well.

Shape into eight 1/2-in.-thick patties (patties will be soft). In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.

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Tuna Pasta Salad

1 cup seashell pasta

1 bunch green onions, chopped

1/2 cup iceberg lettuce, rinsed and chopped

1 (6 ounce) can tuna, drained

1 (15 ounce) can peas, drained

1/2 cup shredded Cheddar cheese

In a medium pot with boiling salted water cook until al dente. Drain.

In a large bowl place the sliced green onions and chopped lettuce. Add the drained and cooked pasta, drained tuna, sweet peas, grated Cheddar cheese, and mix well.

Stir in salad dressing to your liking of creaminess and serve.

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Tuna Curry in a Hurry

2 tablespoons butter

1 clove garlic, minced

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 (6 ounce) can tuna, drained and flaked

1 cup sour cream

1 teaspoon curry powder

Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.

Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

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