Healthy Tuna Recipes 

• 2 Medium tomatoes, chopped
• 8 romaine lettuce leaves (tear into pieces)
• 4 ounces chunk white tuna (drained and flaked)
• 1 tablespoon chopped green onions (optional)
• 2 teaspoons olive oil
• 1/2 teaspoon Dijon-style mustard
• 1 tablespoon lemon juice
• 1 1/2 teaspoons each red wine vinegar and water
• Dash of salt and pepper
• 2 teaspoons chopped fresh parsely
• 4 ounces Natural sesame seeds 

• In salad bowl, combine tomatoes, lettuce, tuna and onions (optional).  
• In a small bowl, combine oil and mustard and whip until creamy
• Add lemon juice, vinegar, water, salt and pepper.
• Stir to combine
• Pour dressing over salad and toss
• Sprinke with parsley and sesame seeds

• Number of servings: 2
• Calories: 208
• Fat: 12.0 g
• Carbs: 9.0 g
• Fiber: 2.0 g
• Protein: 16.0 g
• Weight Watcher Points: 5

• 1 backing potato (cut in half lengthwise)
• 1 can (6 ounces) chunck white tuna (drained)
• 2 teaspoons reduced fat margarine
• 1/4 cup minced onion
• 2 teaspoons flour (divided)
• 1/2 cup plain low fat or fat free yogurt
• 2 ounces low fat cheddar cheese (shredded and divided)
• 2 tablespoons chopped drained canned pimiento
• 1/2 teaspoon salt
• Dash of pepper and paprika

• Preheat over to 350ºF  
• Using a nonstick baking sheet, place potato halves cut-side down
• Bake until tender but not soft (about 20 - 25 minutes)
• Remove from oven and let cool
• Scoop out insides of each potato half, leaving 1/4 inch thick shell
• Place potato scoopings in food processor or blender
• Add tuna and pulse mix potato and tuna until finely ground (do not puree).  Set aside
• In a skillet, sautee onions in margarine.  Add 1/2 the flour and stir quickly to combine.  Continue cooking for about 1 minute.
• In small bowl, stir yogut until smooth.  Add remaining flour and stir.
• Put yogurt mixture in skillet and stir in 1 ounce cheese, pimiento, salt, pepper, paprika and tuna mixture.
• Spoon half of tuna mixture into each potato shell.  Spinkle each potato half with remaining cheese.
• Bake at 350ºF until cheese is melted and potato is heated (about 10 to 15 minutes)

• Number of servings: 2
• Calories: 468
• Fat: 10.5 g
• Carbs: 24.0 g
• Fiber: 4.0 g
• Protein: 34.0 g
• Weight Watcher Points: 9

• 2 6 ounce cans of tuna (packed in water and drained)
• 3 tablespoons mayo or miracle whip
• 1 tsp celery salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/3 cup chopped celery
• 1/4 cup chopped red, yellow or orange pepper
• 2 tablespoons butter
• 3 whole wheat english muffins
• 6 slices low fat american cheese
• 6 slices fresh tomatoes

• Preheat oven or toaster oven to 200 degrees
• Stir tuna, mayo, celery salt, onion powder, garlic powder, chopped celery and chopped peppers
• Butter english muffins and place butter side up on cookie sheet
• Bake for 3 minutes or until golden brown
• Remove from oven and top english muffin with tuna mix.  Top with cheese slices
• Return to oven and back until cheese is melted
• Top with tomato slices and serve
  

• Number of servings: 6
• Calories: 335
• Fat: 19.2 g
• Carbs: 16.8 g
• Fiber: 0.7 g
• Protein: 23.7 g
• Weight Watcher Points: 8

• 1 tablespoon and 1 teaspoon olive oil or vegetable oil
• 1 cup sliced onions
• 3 galic cloves, minced
• 1 cup each chopped tomatoes and tomato sauce
• 1/8 teaspoon each oregano leaves, salt and pepper
• Dash of hot sauce
• 8 ounces canned white chunk tuna, drained and flaked
• 4 taco shells
• 4 ounces low fat shredded cheddar cheese
• 1 cup shredded lettuce

• In a 10 inch skillet, heat oil
• Add onions and garlic and satee until soft and translucent (about 5 minutes)
• Add tomatoes, tomato sauce and seasonings
• Cook stirring occassionally for about 5 minutes
• Stir in tuna and cook until heated through
• Fill each taco shell with 1/4 tuna mixture
• Top with shredded cheese and lettuce

• Number of servings: 4
• Calories: 375
• Fat: 13.5 g
• Carbs: 18.0 g
• Fiber: 2.0 g
• Protein: 24.0 g
• Weight Watcher Points: 8