Livening Up Tuna?

Hi Glenny’s Fans,

Any ideas on how to liven up Tuna without adding on too many calories? I love canned tuna, and I’m bored of the Lite Mayo,  so I’d love some advice on how I  can add zazzle to my staple tuna lunch without compromising my diet.

Thanks.

Tammy

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Comments

21 Responses to “Livening Up Tuna?”

  1. Dri on February 27th, 2008 12:05 pm

    I love to mix Dijonnaise, from Best Foods, into my tuna. Somehow they manage to infuse mustard with what seems like creamy mayo, only without all the nasty fat & calories. It’s only 15 calories a tablespoon!

  2. jess on February 28th, 2008 8:30 am

    I like to add a little less mayo and some salsa sometimes to spice it up.

  3. Peg on February 28th, 2008 8:38 am

    This sounds strange but is delicious and incorperates a fruit serving too!
    1/2 thin sliced banana, 1/2 can drained, water-packed tuna, 1 tbs. lite mayo,
    1 cup shredded lettuce. Toss all together and use as a salad or sandwich filling for a whole grain pita.

  4. Laura on February 28th, 2008 9:14 am

    I like to add a splash of red wine or cider vinegar

  5. Penny on February 28th, 2008 11:30 am

    I like to try Albacore tuna as an alternative to regular lite tuna. What I add in is everything. I add chopped onions, chopped red, green or yellow pepper, cranberries or dried fruit chopped, chopped almonds or pecans, fat free miracle whip, a dash of yellow mustard, cucumbers, apples—-now, I don’t add all of this every time, but these are some of the things I add to tuna to jazz it up—-whatever I have available goes in. It may sound a little different, but trust me it is good. Paired with warmed pita bread is a nice alternative. Tuna with more veggies and less fruit is good stuffed in a nice big tomato. Chicken breast that is canned or cooked and cut up fine is great with all these same options except with chicken I frequently use grapes. If this is going to have apples and be used later I would add a little lemon juice to the apples so they don’t turn.

  6. Gail on February 28th, 2008 11:50 am

    Try a couple splashes of rice wine vinegar, seasoned or not. Then add a bit of pepper and it is good to go. You can experiment with adding fresh herbs, as well. I sometimes add fresh basil if I have it. Try dried oregano. The rice wine vinegar will cut any fishiness the tuna may have and tastes amazing. You will never use mayonnaise again! You can find it at specialty stores (Trader Joe’s) or in the salad dressing aisle of your grocery store.

  7. BJC on February 28th, 2008 11:58 am

    Different Types of low calorie salad dressing(typically the vinagarettes) plus veggies (tomatoes and onions) and hard-boiled egg whites!

  8. Julia on February 28th, 2008 1:26 pm

    Fresh baby dill, tarragon, and chives, all finely chopped. Add in a dash of lemon pepper and some chopped celery and then add the fat free mayo last…just enough to coat the mixture. Add it to a slice of toasted Rye bread and you’re in heaven :-)

  9. Donna on February 28th, 2008 2:05 pm

    TUNA CAKES FRIED
    2 can tuna mix up, pat out patties, then fry in olive oil lightly
    1 can salmon can use all tuna & as many cans as you like
    dash vinegar freezes well
    egg beaters or or real eggs eggs or to hold together
    any spices you like
    bit a minced garlic

  10. wendy on February 28th, 2008 7:02 pm

    I like to add finely chopped celery onion (I prefer red) , relish, and low-fat mayo.

  11. Dianne on February 28th, 2008 10:36 pm

    a different twist is adding a bit of curry in the mayo (fat free) , put it on top of a piece of Ezekiel bread, top with arugula, tomato and a small amount of fat free mozz and broil it.

  12. CC on February 29th, 2008 12:08 pm

    I put chopped sweet onion, celery and Canola mayonnaise which is only 45 calories per tablespoon. Sometimes I’ll add a little mustard as well. It’s really good.

  13. Yvette Fruchter on April 3rd, 2008 11:15 am

    You can mash up soy chips– crunchy, and tastes really good!

  14. Trish on June 15th, 2008 7:29 pm

    I love to use 1 Tbsp of Light Parmesan Peppercorn dressing mixed with a can of drained tuna (Drain well). Mix with a cup or two of lettuce. Yum.

  15. Christine on July 29th, 2008 3:56 pm

    I add just a little bit of lite mayo, plus a couple of tablespoons of sweet relish. Then I chop up a bit of onion and black olives. I swear it tastes delicious! :-)

  16. Rachel on November 20th, 2008 9:46 am

    I like to add a dab of red pepper jelly adds a little kick and sweetness and also some dried cranberries and walnut like a gormet treat for a snack or lunch. great on whole wheat crackers.

  17. Jim on January 31st, 2009 4:39 am

    This might sound just as bland and boring as plain tuna, but I like mixing a partially drained can of tuna with a cup of brown rice. Uncle Starkist Ben’s…..

  18. Elisa Carsia on April 18th, 2009 2:16 pm

    For an Italian version … I combine Tuna, chopped red onion, sliced celery and cannelini beans with olive oil , salt & pepper and lemon juice. This is very high in protein and extremely flavorful. Mangia !

  19. Melissa on October 1st, 2009 3:39 pm

    I like to mix my tuna with some fat free plain yogurt instead of mayo. Sometimes I would add more yogurt and eat it just like that as a snack. You could also try getting the smaller cans of tuna that come in flavours. My favourite is the tomato & onion flavour.

  20. Anne on February 21st, 2010 3:55 pm

    Recipe is from my mom: Have aways mixed cut up celery, black olives, and tomatoes (with the seeds cut out because it will make it too wet otherwise), with light Helman’s mayonaisse (I hate miracle whip with a passion). Lately I’ve taken to chopping up different things and adding them, such as pepperoncini (or banana peppers), which gives it a kick; next I am adding tarragon to that.

  21. Mary Writesel on March 11th, 2010 12:59 pm

    I make a salad using shredded lettuce as the base, tuna (2.5 oz), then chop up some celery, green onions along with some sliced almonds, reduced fat cheese and add a little bit of your favorite low fat salad dressing (I prefer ranch). You can do this with just about any type of chicken, tuna, etc. I have had gastric bypass and use tuna a great deal to get in my much needed protein.

    You can also make tuna cakes. Use one egg, smash crackers and mix with tuna. Then, use Pam to coat skillet and cook until cripsy brown around the edges.

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