Tuna, Artichoke And Basil Stuffed Potatoes

These baked potatoes topped with canned tuna, artichoke hearts, provolone cheese and basil may seem unconventional, but the flavor combination is awesome. Serve with a mixed green salad.

Makes: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients:

• 4 medium russet potatoes, scrubbed
• 2 5- to 6-ounce cans chunk light tuna (see Note), drained
• 3/4 cup nonfat plain Greek yogurt
• 1/2 cup plus 2 tablespoons chopped fresh basil, divided
• 1 6-ounce jar marinated artichoke hearts, drained and chopped (about 1/2 cup)
• 2 scallions, chopped
• 1 tablespoon capers, rinsed (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3/4 cup shredded provolone cheese
• 1 plum tomato, finely chopped

Directions:

1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to manufacturer’s directions.)
2. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers (if using), salt and pepper in a large bowl.
3. When the potatoes are cool enough to handle, carefully cut off the top third. Scoop out the insides and add to the bowl with the tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork or potato masher.
4. Evenly divide the tuna mixture among the potato shells. (They will be very well stuffed.) Top with cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and some of the remaining 2 tablespoons basil.

Tips & Notes:

• Note: Chunk light tuna, like all fish and shellfish, contains some mercury. According to the FDA and EPA, women who are or might become pregnant, nursing mothers and young children should limit their consumption to 12 ounces a week of fish with lower mercury, including canned “light” tuna. Consumption of albacore tuna (which is labeled “white”) should be limited to no more than 6 ounces a week. And, if you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

Source:  eatingwell.com

Tuna Or Salmon Muffins

Ingredients:

2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Directions:


Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Tuna Patties

Ingredients:

2, 5 ounce cans StarKist Albacore Tuna in water
1/2 Tablespoon Old Bay Seasoning (I used Old Bay Seasoning Rub)
1/2 chopped onion
1 tsp salt
1 tsp pepper
2 egg whites
1/4 Panko bread crumbs (plain)

Recipe for Chipotle Mayo

1/4 cup Reduced-fat Miracle Whip Salad Dressing
2 tsp chili powder
1 tsp lime juice

Directions:

Open albacore tuna and drain the water from the tuna.

In a small bowl, combine albacore tuna, chopped onion, egg whites, Old Bay Seasoning, salt, pepper, and Panko bread crumbs. Mix well and form mixture into 4 equal size patties.

Spray a medium sized skillet with non-stick cooking spray and cook tuna patties over medium heat, turning occasionally to make sure both sides cook evenly.

Chipotle Mayo: 

In a small bowl, mix Miracle Whip, chili powder, and lime juice. Stir ingredients together until well mixed.

To serve, top tuna cakes with Chipotle Mayo.