Waffled Tuna Melt

 

Waffled Tuna Melt

1 leanest - 3 green - 2 healthy fat - 2 condiment (per serving) 

4 servings 

Ingredients:

• ¼ tsp ground black pepper

• 18-oz. canned tuna, packed in water

• 2 cups minced celery

• Cooking spray

• 3 large eggs

• ½ cup low-fat cream cheese, at room temperature

• ¼ cup ranch dressing

• ½ cup reduced-fat cheddar cheese

• 6 cups romaine lettuce, cut into ¼ -inch strips

• ½ tsp salt

• 8 scallions, minced

Directions: 

1. Drain the tuna from its water.

2. In a mixing bowl, combine the cream cheese and eggs with a whisk and mix until thoroughly combined.

3. Combine the tuna with the egg-cream cheese mix and stir in the celery, scallions, salt, pepper and cheese.

4. Preheat a waffle iron and spray both sides with the cooking spray.

5. Put an adequate amount of the tuna mix on your waffle iron (the amount may vary depending on the waffle iron's size), and cook until golden brown for about 15 minutes.

6. Once done remove the tuna waffles from the waffle iron and place on a wire rack.

7. Repeat until the mixture is used up.

8. Combine the lettuce with the ranch dressing and divide evenly onto four plates. Top with each plate with an equal number of tuna waffles.

Crunchy Salmon Cakes with Greek Yogurt Sauce

Crunchy Salmon Cakes with Greek Yogurt Sauce

Prep: 30 min. + chilling Bake: 15 min.

Yield: 4 Servings

20 15 35

photo by Taste of Home

My note: This was great.  Was not too crazy about the sauce... it was OK.

Ingredients

• 1-1/4 pounds salmon fillet (used canned Salmon and tuna)
• 1/8 teaspoon pepper plus 1/4 teaspoon pepper
• 1 teaspoon Filippo Berio® Extra Virgin Olive Oil
• 1 small onion, finely chopped
• 2 tablespoons minced fresh parsley
• 1-1/2 cups panko (Japanese) bread crumbs, divided
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon hot pepper sauce, optional
• 2 egg whites, lightly beaten
• Cooking spray
• SAUCE:
• 1/4 cup reduced-fat plain Greek yogurt
• 1 teaspoon snipped fresh dill
• 3/4 teaspoon lemon juice
• 1/4 teaspoon capers, drained and chopped

Directions

• Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.
• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley.
• In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
• Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° for 14-17 minutes or until golden brown.
• In a small bowl, mix sauce ingredients; serve with salmon cakes. Yield: 4 servings.

Nutritional Facts 2 salmon cakes with 1 tablespoon sauce equals 422 calories, 25 g fat (4 g saturated fat), 82 mg cholesterol, 541 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Crunchy Salmon Cakes with Greek Yogurt Sauce in Taste of Home October/November 2012, p70

Mom's Salmon Burgers

Mom's Salmon Burgers

To make 8 Burgers:

2 (15 1/2 oz.) cans Salmon
1 1/2 C. oatmeal (dry)
1 C. onion, chopped
2 eggs
4 Tbsp. Lemon Juice
4 Tbsp. Parsley

Drain Salmon. Mix all ingredients, breaking the bones of the salmon into the mix. Shape into burgers. Broil until brown on each side. Serve with lettuce and tomato on whole wheat bun.

Seafood Shells

Seafood Shells
From LDS Living magazine July/August 2010
This is not necessarily a favorite in the Cannon household; however, it would be nice to have every once a while. We might later try to make it as a sauce over other kinds of noodles mixed together much like a tuna noodle casserole.

12 oz. Jumbo pasta shells (16 shells)
1 Tbsp. Oil
1 C. finely chopped broccoli florets
1 clove garlic, minced
1/2 C. plain, lowfat yogurt
1/4 C. light mayonnaise or light salad dressing
1/2 tsp. dill
1/8 tsp. salt (optional)
1/4 C. shredded carrots
1/4 C. finely chopped seeded cucumbers
2 cans (6 oz. each) crabmeat, well drained and flaked
Salad Supreme seasoning

Cook pasta shells as directed on package. Drain and rinse. Place shells upside down on a paper towel to drain them more completely and allow them to cool slightly. In a small skillet, heat oil over medium heat. Add broccoli and garlic. Stir and cook until broccoli is tender-crisp. Remove from heat. Combine yogurt, mayo, dill, and salt in a medium bowl. Blend well. Add carrots, cucumbers, crabmeat, and cooked broccoli mixture; blend well. Spoon 2 Tablespoons mixture into each shell. Place in a 13" x 9" baking dish. Sprinkle with Salad Supreme. Cover and refrigerate. Serve cold.
Makes 16 seafood shells.

Fish N' Chips Casserole

Fish N’ Chips Casserole

1 (6 oz.) canned tuna, drained

2 (10 ¾ oz.) cans cream of mushroom soup

1 (10 ¾ oz.) can milk

1 (15 oz.) can peas

1 (15 oz.) bag ruffled style potato chips

1. Preheat the oven to 350°.

2. Grease a 9 x 13 casserole dish (preferably glass). You can use a round casserole too; it doesn’t matter.

3. Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can you just emptied out.

4. Gently stir in the peas.

5. Crumble two handfuls of potato chips over the top.

6. Bake 20 minutes or until slightly golden brown and bubbling hot.

7. Let stand 5 minutes.

8. Enjoy!

Salmon Patties

Salmon Patties

2 Cans salmon or Mackerel

1 stack of crackers. (1/4 of the box)

1 Large chopped onion

4 Eggs

Mix all ingredients then for into patties. Fry in a little oil or broil for 10 minutes then flip and broil for 5 minutes. Makes 16 patties.