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Fresh Tuna Salad

Ingredients
10 oz Fresh Tuna Steaks(Ahi, yellowfin)
Salt, pepper
1 Tbsp Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 tsp orange zest
1 Tbsp chopped fresh dill
1 oz minced red onion
2 oz chopped celery (about 2-3 pieces)
4 oz sliced cucumbers
Lettuce of your choice

Method
1. Salt and pepper both sides of Tuna. Sear Tuna steaks rare about 4 minutes
total. Let rest and cool.
2. Cut up tuna into small slices or pull apart with hands. Place in small bowl
with diced celery, diced onion and some salt and pepper.
3. In a small food processor combine mustard, olive oil, orange zest and dill
until emulsified. Mix well with tuna and let sit in fridge till ready to eat.
4. Place over lettuce with sliced cucumbers and enjoy!

I found this recipe .. its awesome
Simply Seared Ahi  Tuna

Ingredients
Ahi Tuna Steaks
Salt
Fresh Ground Pepper
Olive oil

Garnish
Pickled Ginger
Cucumber slices
Toasted Sesame oil

Method
1. Get cast iron pan or non stick pan fairly hot. Add a bit of olive oil or non
stick spray to the pan.
2. Salt and pepper both sides of tuna and place in hot pan.
3. Cook for about 2 minutes on each side. Flip only once. This will give you a
med/rare tuna steak. Cook longer if you want it more well done.
4. Garnish with sliced pickled ginger, and thinly sliced cucumbers and drizzle
with toasted sesame oil.

I foudn this recipe .. its awesome
Tuna Melt
 

Ingredients
4 (6-ounce) cans solid white tuna packed in water, drained
1/2 cup kalamata or other brine-cured black olives, pitted and minced
4 Tbsp extra virgin olive oil
1/4 cup finely chopped red onion
2 Tbsp capers, drained
1 Tbsp freshly ground black pepper
3 Tbsp fresh lemon juice
1/2 tsp salt

4 whole wheat pita bread pockets
2 medium tomatoes, sliced, or 8 tomato slices
4 ounces provolone cheese, thinly sliced

Method
1. Preheat the broiler and position the oven rack about 6 inches from the
broiler.

2. Combine the tuna, olives, olive oil, red onion, capers, black pepper, lemon
juice, and salt in a medium bowl. Stir until well mixed.

2. Arrange the pita on a work surface. Cut open the pitas and top with 2 tomato
slices each. Divide the tuna salad evenly among the 4 pitas over the tomatoes.
Top the tuna salad with slices of provolone.
3. Place sandwiches on a sheet tray and place under broiler. Cook until cheese
is golden and bubbly, about 5 minutes.

**You could also sub low carb tortilla for the pita breads if you are trying to
cut carbs.

Hot Tuna Stuffed Tomatoes
hungrygirl.com



Ingredients:
 
-4 large tomatoes, each about 3 inches wide
-1/2 cup Fiber One bran cereal (original)
-1/2 cup chopped green bell pepper
-1/4 cup chopped onion
-One 5-oz. can albacore tuna packed in water, drained and flaked
-1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
-2 tbsp. tomato paste
-1 tsp. chopped garlic
-1/2 tsp. dried basil
-Dash each salt and black pepper, or more to taste
-2 tsp. reduced-fat Parmesan-style grated topping


Directions:
 
Preheat oven to 375 degrees.
 
Carefully slice about 1/2 inch off the top of each tomato. Gently scoop out and discard insides. Set hollow tomatoes aside. Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a large bowl and set aside.
 
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until veggies begin to soften, about 5 minutes. Transfer to the bowl with the crumbs.
 
To the bowl, add all remaining ingredients except Parm-style topping. Stir thoroughly and, if you like, season to taste with additional salt and/or black pepper. Evenly distribute mixture among the hollow tomatoes. Equally sprinkle the tops of the tomatoes with Parm-style topping.
 
Lay a large piece of heavy-duty foil on a baking sheet. Place tomatoes upright in the center of foil in rows of two with the edges touching. Place another large piece of foil over the tomatoes. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet without extra room around the tomatoes.
 
Bake in the oven for 25 minutes, until tomatoes are hot and mostly softened. Allow to cool slightly. Cut packet to release steam before opening it entirely.
 
MAKES 4 SERVINGS


PER SERVING (1 stuffed tomato):
141 calories
2g fat
22g carbs
8.25g fiber
7g sugars
13.5g protein 
 

Crunchy Tuna Salad!
 
Ingredients
 
 
*2 - six ounce cans light tuna, drained
*1/2 cup non fat Greek yogurt -2- hard boiled egg whites, chopped
*1- large rib celery, finely chopped
*1 - large dill pickle, finely chopped
*2 tsp dried dill
*2 tsp garlic powder
*1 tsp vegetable bouillon powder
*Salt and pepper, to taste
 
Instructions
 
1. Mix your wet ingredients - tuna, yogurt, egg whites, pickle, celery - in one bowl. In another small bowl, mix your dry ingredients - dill, garlic powder, vegetable bouillon.
 
2. Add the dry bowl to the wet bowl and thoroughly mix all ingredients together.
 
Serve as you wish - rolled in lettuce wraps, on pita, whole grain bread, etc etc etc.
 
This recipe makes enough for five days of tuna salad lunches for one person. :)
 
Tips & Bonus Information
1/5th recipe yields approx: 75 calories - 15 grams protein - 2 grams fat