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| Tuna With A Twist |
by Brenda HydeI would spread these out over a couple of weeks, and use them for lunch and supper. Remember, if you prefer, you can substitute salmon or any cooked flaked fish in the pasta and pita bread recipes. Shopping List 8-10 cans of tuna mayonnaise lemon pepper 1 red and 1 white onion 2 cucumbers alfalfa sprouts Pasta (your choice) green onion lettuce pita bread wheat bread 2 tomatoes green pepper carrots Tuna and Veggie Pitas Package of Pita bread alfalfa sprouts cucumber tomato red or yellow pepper 2 cans tuna salt pepper red onion dressing of your choice Cut the pita breads in half. Drain tuna. Place tuna in the pita with thinly sliced tomato, pepper, cucumber, onion and alfalfa sprouts. Season lightly with salt and pepper. Drizzle with your choice of dressing. A vinaigrette type is best. The trick here is to slice the veggies VERY thin. Serve with potato salad, cheese and crackers such as wheat thins. Zippy Tuna Sandwiches Homemade or Bakery type bread 2 cans tuna 3 Tbls. mayonnaise lemon pepper finely diced white onion lettuce tomato slices Homemade bread is the best, but very fresh wheat bread is good too. Drain tuna, mix in the mayonnaise the diced onion and give a couple good shakes of lemon pepper, probably about an 1/8 or 1/4 tsp. Use an amount of onion your family likes. I keep it light. Fix sandwiches with thin slices of tomato and a couple pieces of lettuce. Serve with carrot and celery sticks and veggie dip. A light soup would be good too. Tuna Pasta Salad 2 cups pasta (I like twists) 1/2 green pepper, diced red onion, diced 1 or 2 shredded carrots diced cucumber diced celery (one stalk) 2 cans tuna 1 cup mayonnaise 1 Tbls. liquid from dill pickle jar 1/2 tsp. lemon pepper optional: mandarin oranges or halved seedless grapes Cook pasta according to directions, rinsing under cold water as soon as done. Drain tuna and place in large bowl. In small bowl mix the mayonnaise, lemon pepper and pickle liquid. Mix well. In the large bowl placed diced red onion, diced green pepper, shredded carrot, diced cucumber and the pasta. Pour or scrape dressing into bowl and mix well, but gently with a wooden spoon. Serve with crackers or rolls of some type, raw veggies, and a fruit salad. This is a great recipe for substituting whatever your family likes. You can change the dressing, and give it an Italian, or Mexican flavor. Use your imagination. Recommended Reading 
Cooking Light Cooking Light is your recipe for healthy living! In every issue you get the inside track on living fit, feeling good, and looking great! Plus, with scores of delicious, nutritious recipes in every monthly issue, you'll find out why Cooking Light is the most popular food magazine in the country. Join the 5.6 million readers who have found the key to eating well and being healthy in Cooking Light.
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About the Author: Brenda Hyde is the owner/editor of OldFashionedLiving.com. |
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Let's Get Cooking!
