Smoked Tuna Dip

Y’all know, from a recent post of mine, that my husband and I recently went on a trip to Grayton Beach, Florida.  Such a lovely little laid-back beach town.  We ate at some great restaurants while we were there, the first of which was called The Red Bar.  It’s a local dive that was packed with tourists and locals alike.  Their menu was a bit of a shock, as it was written on a chalkboard that they bring to your table.  Apparently it changes daily!  They had a couple of appetizers, around 5 entrees, and 2 or 3 desserts to choose from.  One of the appetizers was Smoked Tuna Dip.  Confession:  I didn’t order it; I went for the artichoke dip instead (which was also amazing), but my friend ordered the tuna dip.  Of course she shared, and, OMG, I was hooked.  We proceeded to order Smoked Tuna Dip at every restaurant we visited in the Grayton Beach area for the rest of the weekend.  I guess it’s a Florida thing?  Sadly, we don’t get smoked tuna dip in Oklahoma…I guess that’s due to the lack of fresh tuna.  Bummer.  So, I’ve done the next best thing and developed a recipe using packaged smoked tuna.  You’re welcome.  I mean, it’s not fresh from the sea, but it’s Okie style and, dare I say, it’s just as good!  ~Erin

Ingredients:
  • 2 pouches (2.6 oz. each) smoked white albacore tuna (I do not recommend canned tuna)
  • 2 oz. 1/3 less fat cream cheese, softened
  • 3 T. light mayonnaise
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. liquid smoke, optional (but it makes it more smoky)
  • ¼ tsp. creole seasoning or seasoned salt
  • 2 tsp. smoked paprika, plus a dash for garnish
  • ¼ tsp. garlic powder
  • about a tsp. of fresh lemon juice

Instructions: 

  1. Mix all ingredients until smooth.
  2. Garnish with a dash of smoked paprika.
  3. Serve with pita chips or saltine crackers.

WW Freestyle Info.: This makes 5 servings of ¼ cup each. Each serving is 3 points.

Smoked Tuna Dip

Smoked Tuna Dip

    Ingredients
  • ~ 2 pouches (2.6 oz. each) smoked white albacore tuna (I do not recommend canned tuna)
  • ~ 2 oz. 1/3 less fat cream cheese, softened
  • ~ 3 T. light mayonnaise
  • ~ 1 tsp. Worcestershire sauce
  • ~ ¼ tsp. liquid smoke, optional (but it makes it more smoky)
  • ~ ¼ tsp. creole seasoning or seasoned salt
  • ~ 2 tsp. smoked paprika, plus a dash for garnish
  • ~ ¼ tsp. garlic powder
  • ~ about a tsp. of fresh lemon juice
  1. Mix all ingredients until smooth.
  2. Garnish with a dash of smoked paprika.
  3. Serve with pita chips or saltine crackers.

Weight Watchers Info.: This makes 5 servings of ¼ cup each. Each serving is 3 Freestyle SmartPoints.

https://foursistersdish.com/2018/08/23/smoked-tuna-dip/

 

 

 

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Tuna Noodle Casserole

We were raised Catholic, so growing up in our house meant fish on Fridays during Lent. I can still hear young Tracy groaning, even in my memories. Ha!! She hates all things seafood related. Luckily, I like it. One of my favorite dishes to make on Lenten Fridays is this Tuna Noodle Casserole. It reminds me of a something my mom made when we were kids so, for me, it’s comfort food…creamy and cheesy with a crunchy breadcrumb topping. Yum! And honestly, the albacore tuna in this is so mild, I’m confident that even fish-hating folks like Tracy will like it! I’ll serve it to her next time she visits and report back. 😉  ~Erin

TunaNoodleCasserole_Logo

Ingredients:

12 oz. uncooked egg noodles (I use No Yolks brand.)

3 pouches (2.6 oz. each) low sodium, white albacore tuna (I use Starkist brand.)*

2 cans (10 ½ oz. each) condensed 98% fat free cream of mushroom soup

1 can (10 ½ oz.) condensed cream of celery soup

1 c. fat free shredded cheddar cheese

½ cup chopped green onion (OR desired amount of frozen green peas, thawed)

1 c. panko breadcrumbs

1 Tbsp. extra virgin olive oil

1 tsp. salt

Nonstick cooking spray

Instructions:

Preheat the oven to 375°F.

Cook the egg noodles according to package directions, drain & set aside.

Spray a 9”x13” casserole dish with nonstick cooking spray.

Meanwhile, in a large mixing bowl, combine tuna, soups, cheese, noodles, salt, and green onions; spread mixture evenly in prepared casserole dish.

In a small bowl, mix breadcrumbs together with olive oil; sprinkle evenly over tuna/noodle mixture.

I like to lightly spray the top with a bit more cooking spray, just to make sure it browns well, but that step is optional.

Bake for 25 to 30 minutes, or until brown and bubbly.

Weight Watchers info:  This makes 8 servings at 8 SmartPoints each on Freestyle.

Tuna Noodle Casserole

Tuna Noodle Casserole

    Ingredients:
  • 12 oz. uncooked egg noodles (I use No Yolks brand.)
  • 3 pouches (2.6 oz. each) low sodium, white albacore tuna (I use Starkist brand.)*
  • 2 cans (10 ½ oz. each) condensed 98% fat free cream of mushroom soup
  • 1 can (10 ½ oz.) condensed cream of celery soup
  • 1 c. fat free shredded cheddar cheese
  • ½ cup chopped green onion (OR desired amount of frozen green peas, thawed)
  • 1 c. panko breadcrumbs
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • Nonstick cooking spray
  1. Preheat the oven to 375°F.
  2. Cook the egg noodles according to package directions, drain & set aside.
  3. Spray a 9”x13” casserole dish with nonstick cooking spray.
  4. Meanwhile, in a large mixing bowl, combine tuna, soups, cheese, noodles, salt, and green onions; spread mixture evenly in prepared casserole dish.
  5. In a small bowl, mix breadcrumbs together with olive oil; sprinkle evenly over tuna/noodle mixture.
  6. I like to lightly spray the top with a bit more cooking spray, just to make sure it browns well, but that step is optional.
  7. Bake for 25 to 30 minutes, or until brown and bubbly.

WW Freestyle Info: This makes 8 servings at 8 points each.

https://foursistersdish.com/2018/03/01/tuna-noodle-casserole/