TUNA PIZZA Number 2- Chef Joseph Bruce Doud
One loaf Italian Bread
One can Tuna
Ragu Vegetable Sauce
Pack of Pizza Cheese
From what I understand, Italian Bread is ordinarily fat free. Some bakeries in the grocery stores may add butter or something. A can of tuna in water has 1.5 grams of fat and 32.5 grams of protein. Ragu Vegetable Sauce is sold in a Fat Free version. Healthly choice Pizza Cheese is sold in a Fat Free version; the cheese is sold in Two Cup quantity with a total of 72 grams of protein for the pack . . .
Slice up the bread, put it into the oven to harden a bit. Mix the tuna with the vegetable sauce (I prefer this instead of mayo). Put the saucy tuna on the bread slices. Sprinkle the pizza cheese on top. Bake until cheese is melted.
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Tuna Noodle Casserole - Chef Jon Harris
1 or 2 12 oz. cans of tuna, drained (the original recipe only called for
only 6 oz., but you gotta use more!)
1 lb large shell pasta
1 regular can of cream of mushroom soup
1 cup skim milk
seasonings to taste (salt, pepper, etc.)
Optional: 1/2 package of frozen vegetables (peas are my favorite)
Boil pasta until desired consistency is reached (12-16 min typical). Drain.
Combine all other ingredients in large casserole dish and mix well.
Mix in the drained pasta.
Bake at 375 for 45 minutes.
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Toasted Walnut TUNA Melt- Stolen from the Blue Diamond Nut Page
1 can (6 oz.) tuna, drained
1/2 cup chopped apple
1/4 cup nonfat plain yogurt or mayonnaise
1 tablespoon chopped green onion
1 teaspoon Dijon mustard
1/2 teaspoon curry powder (optional)
4 slices bread, toasted
4 tablespoons DIAMOND Walnuts, toasted
4 oz. cheddar cheese, sliced
Combine first six ingredients. Spread about 1/2 cup tuna mixture on each slice of bread; sprinkle
with 1 tablespoon toasted walnuts. Top with cheese slices. Broil 5 inches from heat about 3
minutes or until cheese is melted. (Makes 4 open-faced sandwiches.)
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TUNA Cheesies - Chef Tammy Simpson
("borrowed" from McGees.com)
Servings: 8
1 can (6 1/2 ounces) tuna, drained
1/4 cup finely chopped onion
1/4 cup chopped celery
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread or 4 English muffins, halved
Butter or margarine
8 slices tomato
8 slices process American cheese
Mayonnaise
Mix tuna, onion, celery, 2 tablespoons mayonnaise, the salt and pepper. Set oven control at broil
and/or 550 degrees. Spread bread with butter and toast in broiler. Spread tuna mixture on toast.
Place tomato slice on each and top with cheese slice trimmed to fit. Spread mayonnaise over
cheese. Broil 5 inches from heat 3 to 5 minutes or until cheese is melted and golden brown.
Serve immediately. If desired, garnish with parsley or crisply fried bacon slices.
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TUNA Tacos - Chef Ted Troccola
1 6 oz can of Tuna in water
1 whole tomato
"some" Lettuce (optional)
2 - Taco Shells (hard or soft)
2 - Slices of Cheese (prepackaged type)
2 - TSBP Sour Cream
Dice tomato. Drain Tuna. Chop Lettuce.
Cut cheese in half to make 4 strips.
Get shells ready by standing next to each other on plate.
Dump tuna evenly into both shells. Add tomato, lettuce and sour cream.
Add two strips of cheese to each Taco.
Heating optional.
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TUNA & beans - Chef Robert J. Wetzel
1 6oz. Can (Starkist) in distilled water, albacore, low sodium, rinsed and drained.
1 Can Navy Beans (Cambells)
Mix into microwavable bowl, Nuke for 3-4 minutes, and eat.
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The OFFICIAL D/FW Assault Crew Tuna Shake - By Chef Amason
2 6oz cans Tuna in water(or oil if on Bodyopus Diet)
2 cups water or skim milk
4 large ice cubes
Blend until smooth & creamy. This is a must for any hardcore lifter.
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The Virile Mary Tuna Shake - By Master Chef John Romano
1 can solid white tuna in water,drained
2 1/2 cups V-8 juice
1 tsp extra virgin olive oil (optional)
2 tbsp lemon juice
a dash of a good Habanero pepper sauce
Dump it all in a blender for a few seconds and frappe for a few seconds til smooth. Serve with a stalk of celery and a Shot of Stoli( a good vasodialtor for you bodybuilders.......the powerlifters are going "a vasodi....WHAT")
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The Boston Special - By Bruce " this guy ain't no chef" Kneller
"In a large vat mix.. 4 cans of tuna packed in oil(no need to take the tuna out of the can, just think of the extra chromium you get this way) , 1 large bottle of Jose Cuervo "Tres Generaciones" or if you prefer, use Mezcal ,and one 1/2 gallon of Heavy Cream. Mix by hand and serve in a dirty ashtray. Yummy !!! If you've got the seeds.......-BK--"
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HARDCORE TUNA SHAKE - Chef Tony (ain't got no surname)
200gm Tuna in Water (Drained of course)
1+1/4 Pint Semi-Skimmed Milk
2 Large Raw Eggs
2 Medium Sized Bananas
3 Heaped Teaspoons Protein Suppliment (Egg and Milk Whey)
In a blender, one pint mid-morning and one pint mid-afternoon.
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"This isn't a shake but it actually sounds palatable" - By John
400g Tuna
16 oz soft curd cheese
1/2pt approx. mayonnaise
1/4-1/2pt plain yogurt
juice of 1 lemon
1-2 cloves crushed garlic
4 tsp gelatine
4 tablespoons water
salt/pepper (to taste)
Worcestershire sauce (I love this stuff) or Tabasco sauce (not too much, now!)
Process tuna, cheese & garlic to a paste in a food mixer. Add mayo, yogurt, lemon, seasoning and sauces, process to smooth then add dissolved gelatine (read a cook book about best ways to handle gelatine). Pour into wetted moulds. Refrigerate and eat on fresh thick slices of bread (not nasty steamed loaves!). Nice on toast too.. Mom used to make it with cream but it was really too rich, but nice. Keep on eating (it's the only reason I work out so hard) John
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*TUNA SHAKE, BOSTON STYLE!!!* (aka "Tuna Chowder")- Kneller Strikes Again
2 - 7 oz cans of chunk white tuna packed in oil
1 - 16 oz bottle of "V-8" vegetable drink
2 - 1 tsp of WHITE Worcestershire sauce
1/2 clove of garlic
1/4 Sweet Vidalia Onion
Place the contents in a food processor and set to "puree" for 90-120 seconds.
Pour in a large bowl and allow to chill in the refrigerator for 1 hour. Garnish with a sprig of parsley.
Add "Oysterette Crackers" for more carbs.
Tah Dah!!! That's it. I actually had a few of these and it is not "that bad".
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Well, thats the end.
Hope you'll find some that work for you. 