Easy Tuna recipes
I work from home on Wed and Fris, so I like to get my fish in on those days. With that said, 6oz cans of tuna or salmon (yes, not ideal, but Costco-cheap!) is my weapon of choice for lunch.
Any paleo ideas on how to make this 6oz into something tolerable day in-day out? Don't forget fruits and veggies too!
I've done the tuna+olive oil in a skillet and add salsas (mango/pineapple is great); also tuna+salad - but I'm looking for some variance!
0
Comments
1 can tuna or salmon (6 - 7 oz/ 170 - 200g)
1 egg, lightly beaten
2 Tbsp olive oil for frying or you can use coconut oil
optionals:
minced green onion (scallion), celery, bell pepper etc
fresh or dried herbs - dillweed, parsley, fennel etc
1-2tbsp of almond flour to stiffen up the batter
*******************************
Mash the fish, then stir in the beaten egg, almond flour and desired seasonings.
Heat fat in skillet over medium to medium-high till bubbly. Drop the fish-egg mixture from a large spoon to make mounds ... press them flat with the back of the spoon. Use a large pancake lifter to gently turn the patties over when golden brown underneath. Brown the other side, then serve hot ... or cold.
Stuffed Avocados
3 -4 ripe avocados
4 cans of Trader Joe’s tuna packed in water
3 green onions
3 celery stalks
1 palm full of dried dill
1 tbsp garlic powder
fresh ground black pepper to taste
grape tomatoes halved
about 1 cup of Olive Oil Mayo- 1egg, 1 1/2 tbsp apple cider vinegar, pinch of sea salt, few shakes of cayenne pepper, 1 tsp yellow mustard, 1 cup olive oil
Cut avocados in half lengthwise and remove the stone – leave the peel on. In a large mixing bowl mix together the tuna, celery, onions, and spices. In a food processor process for 5 seconds the egg, vinegar, mustard, cayenne pepper, and sea salt. For another 5 seconds of blending slowly add the olive oil until it makes mayo.
Add the mayo mixture to the tuna, mix well, and scoop onto halved avocados and top with tomatoes.
Paleo Tuna Scramble Recipe
Ingredients:
3 oz canned tuna (1/2 can)
2 large eggs
1 tbsp water
1 cup baby spinach or chopped kale
1 clove garlic, minced
1 green onion, chopped
1 cup leaf lettuce for bedding
1 tsp flaxseed oil
Directions:
Heat a tbsp of oil in a heavy skillet and saute the garlic and tuna for a few minutes. Add the spinach or kale and cook until wilted. Beat the eggs with the water and pour into pan. Scramble until your desired texture. I like my eggs kind of dry so I cook it till most of the moisture is almost gone.
Place your leafy lettuce on a plate. Drizzle with a teaspoon or two of flaxseed oil (don’t cook this oil as it destroys it’s health properties). Top with your scramble and enjoy!