TUNA MEAL IDEAS??

[Katie914]

I eat massive amounts of tuna during induction. It gets so boring though. Anyone have any delicious tuna-specific menu ideas?

Hope everyone's day is going well! :-)

[BarbDe]

I just stocked up on BOGO Free White Albacore. Getting ready to make some of this.

Linda's Low Carb Menus & Recipes

[lisabinil]

Rich tuna salad-mix canned tuna with cream cheese and spices of your choice and a little onion and fill celery sticks with. Yum or got to Lindasues website for the tuna pattie recipe.

[BarbDe]

OOps, I meant these,
Linda's Low Carb Menus & Recipes

But those look good too!!

[Kori's Mom]

Those muffins are good! The other day I mixed tuna with some olive tapenade that I found at Costco. It was a nice change of pace.

[Ilpirata]

well i don't have the recipe
but my sister makes tuna cake (like crab cakes)

tuna
fien chopped onion
some fine minced red peppers
fine chopped celery
egg

ETA: I think she also uses some crushed up pork rinds in place of bread crumbs.

mix, shape into patties and then fry in a pan in butter or whatever.

Top with homemade sauce made of mayo and lime juice or low carb tartar sauce.

O YUM.

[WendyK1974]

I made those tuna cake things from Linda's site before. Those were tasty.

[lisa89]

i REALLY like Classic Tuna Salad you know boiled Eggs, Celery, Mayo, Seasonings, Tuna (in oil), and mix. im Currently Looking for a Tasty LC Cracker also Tuna casserole is SO good (but more of a Winter Meal IMO)

[lowcarblulu]

Tuna's rather high in mercury to have more than 1-2 times a week. You might consider switching to canned salmon. It's high in Omega 3s and has a milder taste. Sardines are even lower in mercury (lower on the food chain) and are great!

But if you're sticking w/ tuna, here's one of my favorites:
Solid white tuna covered with a good quality salsa (I like Desert Rose Medium but it's hard to find outside of Arizona).

I also really like Marcella Hazan's tomato sauce w/ tuna. Probably a little carby for induction. Has olive oil, garlic, canned San Marzano tomatoes and tuna canned in olive oil. Serve w/ spaghetti squash or Dreamfields for a wonderful meal.

[erin.bo.berin]

I like to mix my tuna with mayo, then top with a few cut-up cherry tomatoes, a half an avocado cut into chunks and a sprinkling of grated cheddar. Nuke it for 30 seconds and it's delicious! It's also good with pepper jack!

[lisa89]

That sounds so Good Erin!...Do you put it on anything like Low-Carb Crackers Or Cucumber?

[Katie914]

Nummy these all sound like terrific ideas....thx!

ps---i just made the best roast beef ever! waiting for a "whooosh!!!"

[BillB]

This one is a variation of an open-faced sandwich I used to enjoy in a favorite restaurant.

Prepare tuna salad according to your favorite recipe. I like it with lots of celery and onion, and some chopped boiled egg. I only use Albacore, so this would be an entirely different taste with "regular" tuna.

Grill (i like it best grilled), or roast or saute asparagus spears.

On an oven safe plate, place hot asparagus spears (6-12, depending on the size of the spears and how hungry you are/how many carbs you are allowing). Top with tuna salad (either as scoops, or spread out to cover the asparagus). Then top with sliced or shredded cheese (I like cheddar or muenster with this dish, dill havarti is good too).

Heat in the oven (about 350 or 325) until cheese is melted.

OPTIONAL: cover the entire entree with homemade hollandaise.

I like this with an onion/cucumber salad and a couple of deviled eggs.

--Bill

[JennyJ]

Originally Posted by BillB

This one is a variation of an open-faced sandwich I used to enjoy in a favorite restaurant.

Prepare tuna salad according to your favorite recipe. I like it with lots of celery and onion, and some chopped boiled egg. I only use Albacore, so this would be an entirely different taste with "regular" tuna.

Grill (i like it best grilled), or roast or saute asparagus spears.

On an oven safe plate, place hot asparagus spears (6-12, depending on the size of the spears and how hungry you are/how many carbs you are allowing). Top with tuna salad (either as scoops, or spread out to cover the asparagus). Then top with sliced or shredded cheese (I like cheddar or muenster with this dish, dill havarti is good too).

Heat in the oven (about 350 or 325) until cheese is melted.

OPTIONAL: cover the entire entree with homemade hollandaise.

I like this with an onion/cucumber salad and a couple of deviled eggs.

--Bill

OMG!!! Drooling and wishing I had asparagus and hollandaise in the house!!!!! That sounds so delicious!

[Mommie22boys]

My current fave is to make up a can with a little chopped onion, one chopped HB egg and abut 3-4 Tbls mayo. Put it all over 1/2 of a chunked up avocado. HEAVEN!!! Sadly, if you're doing Atkins 72 induction, you can't indulge in the avocado in the first week.

[erin.bo.berin]

Originally Posted by lisa89

That sounds so Good Erin!...Do you put it on anything like Low-Carb Crackers Or Cucumber?

Nope, I just eat it plain with a nice tall glass of water! Plus, I don't have the patience to make low carb crackers

[gracie27]

I like to dip it with hot and spicey pork skins.

[Katie914]

I'm going to try to cook it with some olive oil and cracked pepper...maybe throw some cucs in too.

[whatjelly]

Don't forget that FATTY red-meat... LOL

ribeye's are mmmm---mmmm---good!!

[junkfoodmonkey]

I like it hot, sort of stir fried with veggies.

Veggies, stuff like onion, garlic, mushrooms, zuchinni, peppers are all good, but whatever veggies you have on hand and that stir fry well.

Drain the tuna well and stir fry it with the veggies in olive oil. Sometimes I add chopped tomatoes to make a sauce and then some herbs, oregano or basil. And cheese melted on top is a must! Serve with a salad or just as it is.

[Katie914]

isnt garlic off the induction list?? i cant remember...

[junkfoodmonkey]

Originally Posted by Katie914

isnt garlic off the induction list?? i cant remember...

Hmm, can't recall, I'm into OWL now personally. I don't have the book to hand sorry. Well, maybe hold off on the garlic until OWL, but get that back in soon as you can, because it has so many health benefits. And you only need a tiny amount. Personally I get a jar of pre-chopped garlic in vinegar, (called appropriately enough "Very Lazy Garlic" ) A half a teaspoon is 1 gram of carbs and quite enough for one person for a stir fry or whatever.

I also take a garlic supplement. I love the stuff. Thins your blood and boosts your immune system.

[aunatural]

Originally Posted by lowcarblulu

Tuna's rather high in mercury to have more than 1-2 times a week. You might consider switching to canned salmon.

Lulu, you clearly have not been reading the boards lately.

[lowcarblulu]

Originally Posted by aunatural

Lulu, you clearly have not been reading the boards lately.

I guess not. What did I miss??

[aunatural]

Nothing really. Just some griping about the warnings that people give on the boards. Nothing wrong with your post or advice at all. I just saw your post and couldn't resist.

[lowcarblulu]

Oh, OK, gotcha!

[ljh150]

The OB I saw at the beginning of this pregnancy told me not to even eat any tuna at all, canned or not, because of the danger of mercury to the baby.

DH has some fresh tuna marinating in the fridge for tonight, I may have to just try a tiny bite.

[Calli777]

There is an Italian dish I've eaten since I was a kid. I just toss it together on my own now, but google the recipe...it is everywhere. Most call for sardines but I do not add those in. I use one can of tuna in oil only and use red cabbage to dip. I cannot tell you how many nights this has saved my LC butt! I will look for a "formal" recipe on line and post it here.

[Calli777]

Bagna càuda, (from the Piedmontese "hot sauce", bagna caôda, etymologically related to Italian bagno, meaning "bath") is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, walnut or olive oil, butter, and sometimes cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.

I N G R E D I E N T S
1 cup softened butter or margarine
1/3 cup olive oil
3 small garlic cloves, slivered
1 or 2 cans (2 ounces) anchovy fillets, well drained
Bagan Cauda vegetables (allow 1/2 to 1 cup per person)
Crusty bread cut in 1/4 inch slices

Vegetables: ( I ONLY USE THE RED CABBAGE AND/OR CELERY)
Use a combination of cauliflower, green beans, green or red peppers, mushrooms, zucchini. All should be washed, dried and cut into bite-sized pieces.

I N S T R U C T I O N S
Combine the first 4 ingredients in the blender, whirl just until the anchovies and the garlic pieces are finely chopped. Pour into a metal or ceramic fondue pot with a very sturdy base. Heat slowly over a direct flame or medium heat just until the mixture is bubbly. Then turn down to low just to keep the mixture hot enough to lightly brown the vegetables without burning.

To serve, spear a vegetable and swirl in the oil until browned. Hold a piece of bread under the vegetable to catch the flavorful drippings.

Makes about 1 1/2 cups of sauce for about 10 -12 servings


This is pretty close....but I use about 1 cup of olive oil and 2-3 Tbsp of butter instead and a LOT more garlic.