tuna

Smoked Tuna Dip

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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.

 

 

 

Tuna Noodle Casserole

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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.