What are the best and healthiest tuna salad recipes???

I'm on a diet, so what are some good ways to eat Tuna?What are the best and healthiest tuna salad recipes???
You could get some sweetcorn and lettuce and mix them all together, or spread them in some sandwiches. It's yummy and low fat.What are the best and healthiest tuna salad recipes???
here are some:


Pepper-Crusted Tuna Salad with Sesame Vinaigrette and Fresh Wasabi Leaves





teaspoons freshly ground coarse peppercorns


1 tablespoon coarse salt


1/2 teaspoon sugar


1 (12-ounce) center-cut tuna loin


2 tablespoons rice wine vinegar


1 tablespoon soy sauce


1 tablespoon honey


2 teaspoons toasted sesame oil


1 tablespoon peanut or canola oil


Pinch cayenne pepper


1 package Emeril's Asian Wasabi Salad Blend


2 tablespoons torn fresh chives


2 tablespoons torn fresh flat-leaf parsley


Salt and ground white pepper


3 tablespoons diagonally sliced green onions


1/2 cup fresh orange segments, skin and white pith removed


1/3 cup toasted cashews, roughly chopped


1/2 cup crispy wonton strips, optional





Heat a large, nonstick skillet over medium-high heat for 5 minutes. Mix together the ground peppercorns, coarse salt, and sugar. Pat the pepper mixture all over the tuna loin to form a crust on all sides. Place the seasoned tuna onto the preheated skillet and sear on all sides, about 5 minutes total. Remove the tuna loin from the heat and cool completely. (Tuna should be nicely seared on the outside and rare on the inside.)


In a small bowl, whisk together the vinegar, soy sauce, honey, sesame oil, peanut oil, and cayenne. Remove the wasabi leaves from the salad blend (the large leaves in the top of the package) and finely chop or cut into thin strips. Place the remaining Asian Wasabi Salad Blend in a large bowl and toss with the wasabi leaves, chives, and parsley. Drizzle the vinaigrette over the leaves, tossing to coat. Season blend with salt and ground white pepper, as needed. Fold in the green onions and orange segments.





Arrange salad on individual plates or a serving platter. Cut tuna into slices and fan out on top of salad. Top with cashews and wonton strips if desired.


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Tuna Salad





Two 6-ounce cans white meat tuna packed in water, drained


2 tablespoons minced celery


2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained


1 teaspoon minced flat-leaf parsley


1/3 cup prepared mayonnaise


1 tablespoon whole-grain mustard


Freshly ground black pepper


Freshly squeezed lemon juice (optional)





In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.


Cook's note: Substitute 1 teaspoon Dijon mustard for the whole-grain mustard and add 2 tablespoons sweet pickle relish


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here if that did not help this will:





http://allrecipes.com/Recipe/Tuna-Salad/鈥?/a>





http://southernfood.about.com/od/tunarec鈥?/a>





**** http://www.mealsmatter.org/recipes-meals鈥?/a>
Here's an Italian twist on tuna salad. In a bowl, mix a can of tuna, half a can of small white beans, some diced onion and celery and about 2 chopped sun-dried tomatoes (not the kind packed in oil). To this, add about a quarter cup or less olive oil and about 3 teaspoons of balsamic or red wine vinegar. Mix this together and enjoy! You can add whatever fresh herbs you like. If you don't like vinegar, add fresh lemon juice instead. It's very good and healthy.
Tuna packed in water, drained, mix with minced red onion, green grapes and a little light mayonnaise. Delicious! Serve with toasted pita bread triangles.


Goya brand has tuna packed with vegetables and even jalapenos. It's so delicious just served on a bed of greens surrounded by other fresh veggies. It has a little bit of a pickled taste, so you don't even have to add the mayo.
for tuna recipies go to www.tunacooks.com
Romaine Rice Tuna Salad


This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.





INGREDIENTS


2 cups long grain white rice


4 cups water


1 head romaine lettuce, chopped


1 large carrot, grated


1 (7 ounce) can albacore tuna in water, drained and flaked


3 tablespoons olive oil


4 tablespoons balsamic vinegar


1/4 teaspoon salt, or to taste


1/4 teaspoon ground black pepper, or to taste


DIRECTIONS


Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.


In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
I found a really new way to eat tuna.. get some soft low fat cream cheese and mix the tuna and then make a sandwich with cucumbers.. it is really tasty and low fat!