sweet & Spicy Tuna

[Gearloose]

I was inspired to create this recipe after trying the Starkist foil pouch tuna with the same name. The Starkist stuff is really tasty, but a bit pricy compared to plain ole canned tuna, so I created my own version. This is very easy to make and tastes great.

The recipe calls for two cans of tuna, but you can easily halve the spices for a single can.

2 cans tuna packed in water (do not drain) (edit: drain if your brand contains a lot of water)
2 tsp mild red chile powder (edit: use a pure chile powder, not chili blend)
2 tsp granulated onion powder
1/2 tsp granulated garlic powder
1/4 tsp cayenne powder (optional. Leave out for less heat.)
1 Tbsp Sugar in the Raw (Turbinado sugar) or Splenda

Place tuna in a bowl and add all the spices and sugar. Toss with a fork until the tuna is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 to 4 hours before serving to allow flavors to combine.

Try it in place of plain tuna.

This makes a great wrap sandwich. I like whole wheat low-fat flatbread wrappers. Add shredded lettuce and diced tomatoes, alfalfa sprouts--whatever you like! :

[gymrat]

I've got a bowl of this marinating in my fridge for lunch. I'll let you know how I like it!

[Gearloose]

Originally Posted by gymrat

I've got a bowl of this marinating in my fridge for lunch. I'll let you know how I like it!

I just finished the last of my first batch for lunch today. I had it in another wrap sandwich. This time I added some fat-free Honey Dijon salad dressing for a change of pace. I'm going to experiment with some other flavors and see if I can come up with some decent clones of the other pre-packaged stuff.

I enjoy the albacore tuna from a can rather than the pouch. I normally chow down a can at work, rather than at home. Today I have a can available that if I eat will be plain. But normally I like to eat it: (1) with 3 tablespoons of sweet pickle relish, or (2) with taco sauce or tabasco sauce.

Your recipe sounds good.

[gymrat]

It was really good, Gearloose! And I'm not a huge tuna fan so it's impressive that I liked it so much. I will definitely make this again - so easy. I agree with you that those packaged tuna things are way overpriced. This is a fantastic alternative. Thanks! :

[threenorns]

mmmmmmm.... so, um, gear, honey?

when ya opening the DF Gourmet and Chinese Take-Out?

[Gearloose]

Originally Posted by threenorns

mmmmmmm.... so, um, gear, honey?

when ya opening the DF Gourmet and Chinese Take-Out?

Well, How about I just keep posting recipes now and then? As for opening the DF Gourmet & Chinese TakeOut, I hung up my Chef's hat a few years ago. I just cook for fun now. It is a challenge to try to come up with healthy, low-fat alternatives to those deadly but delicious goodies I used to make. I've nearly got my low-fat carrot cake recipe with fat-free/sugar-free cream cheese frosting nailed down.

[threenorns]

....and!?


where's mine!??

[Gearloose]

Originally Posted by threenorns

....and!?


where's mine!??

Next time I make it, I'll let you lick the frosting off the spatula....I promise.

[threenorns]

<fuming> you said that last time.

[Lady C]

Originally Posted by Gearloose

I've nearly got my low-fat carrot cake recipe with fat-free/sugar-free cream cheese frosting nailed down.

Hey Gear **hand waving ** I want it, I want it. Please post this it sound yummy! :

[threenorns]

hey!!! back of the line!!! i got here first!

[Gearloose]

Originally Posted by Lady C

Hey Gear **hand waving ** I want it, I want it. Please post this it sound yummy! :

I need to experiment with it a bit more. This recipe works pretty good, but doesn't have that moist feeling that regular carrot cake has. It's a little more like a bran muffin. That's mainly because it doesn't have a cup and a half of oil like most carrot cake recipes! It is also made with half whole wheat flour, which gives it a heavier texture. The cream cheese frosting is perfect, imho. :

Low Fat Honey Carrot Snacking Cake
Recipe By : Gearloose
Serving Size : 12
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup honey
3/4 cup Splenda
1/2 cup fat free plain yogurt
2 large eggs
2 cups finely grated carrots
1/2 cup raisins
1/3 cup chopped nuts (optional)
1/4 cup orange juice
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

combine oil & yogurt in large bowl. Gradually beat in honey and Splenda until smooth. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins & nuts, orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into 13 × 9 × 2-inch pan that has been lightly sprayed with Canola oil spray. Bake at 350ºF 35 to 45 minutes or until wooden pick inserted near center comes out clean.
- - - - - - - - - - - - - - - - - - -
Per Serving: 210 Calories; 6g Fat (23.6% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 304mg Sodium.

NOTE: Nutritional information does not include the frosting. The Master Cook program makes certain assumptions on some ingredients, so the nutritional values are only approximations.

The Frosting:

2 8oz pkg fat-free cream cheese
1/2 cup fat-free sour cream
2 teaspoons natural vanilla
1 cup Splenda
Skim milk as needed

Allow the crream cheese to warm up on counter 20 minutes before mixing. Combine cream cheese and sour cream in a bowl. Beat with an electric mixer until completely mixed. Add vanilla and Splenda. Continue beating until fluffy. If necessary, add skim milk a tablespoon at a time until consistency is light and spreadable. Spread over the cooled carrot cake,

NOTE: THIS CARROT CAKE MUST BE KEPT REFRIGERATED. IT IS HIGH IN DAIRY PRODUCTS AND DOES NOT CONTAIN ENOUGH SUGAR TO MAKE IT SAFE TO STORE AT ROOM TEMP.

[Gearloose]

Originally Posted by threenorns

hey!!! back of the line!!! i got here first!

You can cook too? Damn..........

[Lady C]

Great! - I will be making some over the long weekend. [Since driving somewhere is too costly at gas over $3 a gallon] I will let you know how I like them.