tuna

  • Ahi Tuna Tartare on Wonton Crisp

    Weekly Recipe: 
    NonWeekly

    Annie Chung’s Gochujang sauce

    10 oz Ahi tuna, sushi grade

    2 oz Annie Chun’s Shiitake Soy Ginger

    10 wonton wrappers

    Olive or vegetable oil

    Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks

    Clean Ahi tuna from all silver skin and dice. Pre-fry wonton wrappers in oil until golden brown and crispy. Add dressing to diced Ahi tuna and marinate for at least 15 minutes before serving. To serve, spoon one ounce of Ahi tuna onto each crispy wonton. Garnish with a small drizzle of Annie Chun’s Gochujang sauce and sprinkle with crushed Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks. Recipe courtesy of Annie Chun.

  • Modern Tuna-Pasta Casserole

    Weekly Recipe: 
    NonWeekly
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    Servings: 4 (1/2 cup per serving)

    Baking Time: 25-30 minutes

    Ingredients:

    4 ounces dried whole-wheat pasta (about 1 ½ cups)

    Cooking spray

    1 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed

    2 5.5-ounce cans low-sodium chunk light tuna, packed in water, flaked

    1 10.75 ounce can low-fat condensed cream of chicken soup (lowest sodium available)

    ½ cup low fat milk

    1 teaspoon all purpose seasoning blend

    ¾ cup lightly crushed (about ¼-inch pieces) low-sodium whole-grain crackers (about 34 squares)

    ¼ cup shredded or grated Parmesan cheese

    Prepare pasta using package directions. Drain well in colander. Transfer to a large bowl. Preheat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking oil. Stir mixed vegetables, tuna, soup, half-and-half, and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and Parmesan. Bake uncovered for 25 to 30 minutes or until top is golden brown.

  • Mediterranean Tuna Salad

    1 can (5 ounces) canned tuna, water packed (or water-packed sardines)
    2 cups artichoke hearts, water packed
    ½ cup scallions, chopped
    1 red or green pepper, chopped
    2 cups cherry tomatoes, halved
    2 cups leaf lettuce, chopped
    1 cup fresh spinach, chopped
    1 medium cucumber, chopped
    1 cup chic peas
    3 tablespoons extra virgin olive oil
    4 tablespoons balsamic vinegar
    Optional Ingredients:
    1 tablespoon capers
    ½ cup olives

     

    Combine all ingredients in a bowl. Serve as a lunch or as a component of a first-course antipasti. Garnish with lemon wedge. This also makes for a great sandwich. It is a great way to introduce sardines into the meal rotation. They have an advantage over tuna in that they provide higher levels of Omega-3s and come from a more sustainable fish population.

  • ASk The Doctor: Mercury Exposure

    You bring up an excellent question, and I hear it at my clinic almost weekly. Your experience at the doctor’s office mirrors the typical approach to heavy-metal testing—if the physician tests you at all.

    My family doctor tested my blood for heavy-metal poisoning and told me he saw no sign of lead or mercury. I’ve since heard that the test he used may not be very accurate. Should I get retested?
    By Paul S. Anderson, ND
  • Ask The Doctor: Mercury Exposure

    You bring up an excellent question, and I hear it at my clinic almost weekly. Your experience at the doctor’s office mirrors the typical approach to heavy-metal testing—if the physician tests you at all.

    My family doctor tested my blood for heavy-metal poisoning and told me he saw no sign of lead or mercury. I’ve since heard that the test he used may not be very accurate. Should I get retested?
    By Paul S. Anderson, ND