Conference turris::cooks

    So, here's a recipe that I've used:
    
    	Lower calorie tuna salad:
cals    
232	1 6.5 oz can of tuna, packed in water, drained
 70   	1 TBSP Miracle whip (you could make it lower by using diet
    	   mayo or higher by using regular mayo - MW is lower than mayo)
 20	2 TBSP nonfat yoghurt (the kind that's 120 cals per 8 oz)
  3    	1/4 med red or green pepper, chopped
  5  	1/4 small onion, chopped (1 TBSP)
  9	1 stalk celery, chopped  
 21	1 TBSP sweet green pickle relish
  4	1 tsp yellow prepared mustard
        seasonings to taste (I use about 1/4 tsp parsley and a few shakes
    	  of garlic powder and black pepper)
----
364 calories for the recipe.  Use 1/3 recipe for a sandwich for lunch,
    	1/2 recipe on lettuce for a salad plate for dinner.
    1/3 = 131 cals   1/2 = 182 cals 
    
    Directions:  Flake the tuna.  Add the mayo and yoghurt and prepared
    	mustard and mix well.  Add the herbs and mix.  Add the chopped
    	veggies.
    Variations:  Other veggies can be used.  Minced spinach is good
    	(it really is!  plus adds some calcium and iron).  Chopped
    	lettuce can be mixed right in if this is for a sandwich. Then
    	you don't have the problem of the lettuce falling out.  You
    	can use green onions for the onion, and chopped pickle for the
    	relish.  Chopped radishes can be added.  Think of this as a
    	salad which has tuna in it, rather than a tuna/mayo spread.

    WW exchanges may be something like 2 protein, 1 fat, 1 veg?  Someone
    with WW experience can figure it out.
    
    --Louise

    		GRAPEFRUIT TUNA SALAD
    
    2 cans (6 1/2 or 7 oz each) tuna drained
    1 cucumber sliced
    3 cups grapefruit sections
    1 cup cherry tomatoes
    
    Mound tuna in middle of platter; arrange cucumber slices around
    edge of platter, fill in area around tuna with grapefruit sections
    and cherry tomatoes. Serve with grapefruit dressing. Serves 4
    
    		GRAPEFRUIT DRESSING
    
    2 tsp cornstarch
    1 tsp sugar
    3/4 tsp salt
    1/8 tsp pepper
    1/2 tsp paprika
    1/2 tsp dry mustard
    1 cup grapefruit juice
    2 tbls salad oil
    1/4 cup ketchup
    
    Combine dry ingredients in saucepan; stir in grapefruit juice. Place
    over medium heat and bring to a boil, stirring constantly.  Boil
    1 minute. Remove from heat; stir in remaining ingredients.  Chill.
    Stir before serving. Makes 1 1/4 cups.          
    
                                                                 

    I don't know what you call this, but it is great, a hit everytime.
    
    1 head shredded lettuce
    1 can tuna (drained)
    1 can whole shrimp
    1 package frozen peas
    1 can fried chinese noodles                     
    Mayonaise
    
    Add the tuna and shrimp to salad and toss.  When you are ready to
    serve, toss in the FROZEN peas, and chinese noodles with enough
    mayonaise to your taste.

    Gourmet Tuna Salad
    
    Tired of your regular old tuna salad?  Try this for a nice change. 
    (You may never eat plain tuna salad again)!
    
    1 can solid white albacore tuna in spring water, drained
    celery, finely chopped 
    pecans, finely chopped
    pickle relish
    mayonnaise
    
    Mix all ingredients, shredding the tuna as finely as possible with a fork
    Use amounts according to your own taste.
    
    Optional spices to add:
    Celery salt
    Yellow Indian curry powder
    
    Another option:
    Omit above spices & add 1 Tablespoon Cool Whip (eliminates fishy taste
    of tuna & heavy mayonnaise taste)
       

Tuna...ah yes, I remember, that wonderful stuff I used to eat before the
strike to make tuna fishermen stop killing dolphins.  I'm still leary of the
whole subject - cannot trust tuna fishermen to do the right thing in my
opinion...oh well, here's my favorite of all time:

	1 large can light chunk tuna packed in oil, turned out into a straining
		device and rinsed under water (I don't use tuna packed
		in water as it seems "dry and sawdusty" to me).  Drain
		well and place in large bowl.

	1 small Maui onion (or other mild, sweet onion), diced and added
		to the bowl.

	2 - 3 tender center-of-the-bunch stalks of celery, diced and
		added to the bowl.

	1 small, ripe tomato, seeded, drained, peeled (if necessary),
		and diced - add to the bowl.

	enough real mayonaise to taste.

Use in sandwiches, stuff ripe tomato shells (core, seed, drain the tomato),
or serve on a simple bed of lettuce.  

		Magnifico!

 

I suggest adding ONE of the following items at a time....all at once would
certainly be overpowering...8^}

	1)  diced sweet gherkins and just a drop of the pickling liquid.

	2)  a generous dollup of grey poupon mustard (or other suitable
	    French-style mustard made with white wine and horseradish)

	3)  chopped ripe olives and/or chopped green olives with pimentos.

	4)  a whisper of crushed dried dill WEED (no seeds)

	5)  a tablespoon of sour cream (especially good on croisants)

    I love making it w/ scallions, red peppers & parsley along w/ mayo.
    
    Sonia