Tasty Tuna Burgers

Ingredients

1 12 oz. can white tuna, drained
1 1 oz. packet dry zesty Italian salad dressing
1 tbs. lemon juice
2 egg, hard-boiled, chopped
1/2 cup sweet pickle relish
1 8 oz. carton sour cream
6 kaiser rolls
6 slices Swiss cheese

Directions

In bowl, combine tuna, salad dressing, lemon juice, eggs, pickle relish and sour cream; mix well. Spread over bottom of rolls and place cheese slices over each roll. Place on baking sheet and broil just until cheese begins to melt. Cover with top of roll and serve immediately.

Source: Best Burger Cookbook, Mud Puddle Books, 2007.

Tuna Taters

Ingredients

6 oz. can low-sodium chunk white tuna
2 large baking potatoes
10 oz. package frozen broccoli, thawed
1/4 cup shredded reduced fat Cheddar cheese
1 tsp. chili powder

Directions

Wash the potatoes and stab 'em with a fork a few times. Nuke them on high for 8 minutes. Dump the broccoli in a bowl and nuke it for 4 minutes. Mix in the tuna. Cut the potatoes in half lengthwise and scoop out some of the flesh. Plop 1/2 of the tuna-broccoli mixture onto each spud. Sprinkle each with 1/2 of the cheese and 1/2 of the chili powder. Nuke on high for 1 1/2 minutes.

Source: A Man, A Can, A Plan, David Joachim, Rodale Books, 2002.

This was actually really good for being super easy. It was nice and filling too and healthy!

Fish in a Blanket

This is my lunch for the week, along with my salad.

Ingredients

2 6 oz. cans low sodium chunk white tuna
8 oz . package reduced fat cream cheese
4 8 inch low fat flour tortillas
1/4 cup chopped chives
1 tsp. garlic powder

Directions

In a bowl, mash together the tuna, cream cheese, chives, and garlic powder. Mix well. Spackle a thin layer onto half of the tortilla and roll it up tightly. Insert a toothpick in the roll-up every few inches. Repeat with the remaining ingredients to make four roll ups. Nuke on high for 30 seconds.

Source: A Man, A Can, A Plan, Rodale, 2002.

Stuffed Albacore

This is my lunch for the week, it is actually really good with the orange juice.

Ingredients

2 6 oz. cans low-sodium chunk white tuna
3 oz. shredded reduced fat cheddar cheese
3 tbsp. reduced fat mayonnaise
1/2 cup chopped celery
2 tbsp. orange juice
4 pita pockets

Directions

Dump the tuna, cheese, and celery into a bowl. Mix with the mayo and OJ. Stuff 1/4 mixture into each of the pita pockets

Source: A Man, A Can, A Plan, Rodale, 2002.

Tuna Roma

Ingredients

2 6 oz cans low-sodium chunk white tuna
16-oz box ziti, cooked according to the package directions
15 oz jar spaghetti sauce with muchrooms
1 cup shredded low fat mozzarella cheese

Directions

In a large bowl, toss together the tuna, prepared pasta, sauce, and half of the mozzarella. Cover with waxed paper and nuke on high for 4 minutes, rotating the dish halfway through. Sprinkle the remaining cheese on top. Let stand, covered, to melt the cheese.

Source: A Man, A Can, A Plan, Rodale Books, 2002.

My family had left over tomato sauce from a white fish recipe so we used that. Also, I did not use the microwave, I heated up the sauce on the stove.

Tuna Noodle Casserole

Ingredients

• 2 cans of cream of mushroom soup
• 1 cup milk
• 2 cups frozen peas
• 2 cans of tuna, drained
• 4 cups of egg noodles
• 2 tbsp. dry bread crumbs
• 1 tbsp. butter, melted

1. Stir soup, milk, peas, tuna and noodles in a 3-qt. casserole.
2. Bake at 400 degrees F for 30 minutes or until hot. Stir.
3. Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes or until breadcrumbs are browned.

In place of the bread crumbs its says to add a 1/2 cup of shredded cheddar cheese on top, I used the bread crumbs. By mistake I added just a cup of peas, not 2 cups, could use more. It is good, nothing really special. One of those things you make for a pot luck dinner.