Tuna-Stuffed Tomatoes

The husband and I have been diverting from our normally healthy diet for the past few months. So much so, that the bad habits have taken over and we've both seen a gradual weight gain over time. A pound here...a couple pounds there... and before I knew it, I've gained 25 pounds. Yeesh. It was really almost unnoticeable to let unhealthful foods creep back into our routine because they seem to be quicker/easier to obtain and don't require as much planning. A meal here and a snack there really adds up over time; especially since I wasn't paying attention to how/what I was consuming!

Well, I've decided enough and it's time to get back on track again. I asked the husband if he'd be up for a "Clean Eating Challenge" this week and he agreed. 'Clean Eating' for us just means that we will be consuming healthy, minimally processed whole foods. We are trying to pack as much nutrition in every bite as possible. Whole grains and complex carbs, lots of fruits and veggies (organic/local if possible), lean protein, small amounts of healthy fats, and a reduced sugar intake. The sugar we will have will be as natural and unprocessed as possible (i.e. honey, agave nectar, pure maple syrup, etc.) and in very small quantities. I've also decided to reduce my alcohol intake to just a glass or two of wine on a weekend night as a treat, instead of a glass or two of wine every night as the norm. Smaller portions and lower calorie intake are both also a big factor in our challenge.

I've planned a weeks worth of food choices for every meal and both snacks. These tuna stuffed tomatoes were my first attempt at a clean lunchtime meal. I really revised my normal tuna salad recipe and, surprisingly, I didn't miss the excess ingredients that were high in calories/fat. These stuffed tomatoes were delicious, filling and satisfying. The husband and I each had one for lunch and really enjoyed our meal. So far, so good!

Tuna-Stuffed Tomatoes

Ingredients:
2 (large) cans of tuna in water, drained
2 ribs celery, chopped finely
1/4 white onion, chopped finely
2 green onions, chopped finely
1/2 red bell pepper, chopped finely
2 T Dijon mustard
1/2 cup non fat plain Greek yogurt
1 T mayo
1 T lemon juice
2 T dill relish
salt and pepper to taste
2 large beefsteak or heirloom tomatoes

Directions:
Combine all ingredients in a bowl with the exception of the tomatoes and set aside. Cut the top of the tomatoes and hollow out the center core. Fill the tomato cavity with a heaping spoonful of tuna salad. Enjoy!

Jen's Tuna Melts

Okay, this is not much of a recipe...but I feel that it's noteworthy because I often forget about it. I love a tuna melt sandwich! It's such an easy, cheap dinner that you can probably pull out of your hat with stuff that you already have on hand. This was one of the first meals that I made in the new house and everyone in my family loved it. A side of frozen, steamed mixed veggies made our dinner low-stress and complete.

Jen's Tuna Melts
bread of your choice (I used sliced wheat)
butter (1 stick, softened)
tuna salad of your choice
shredded sharp cheddar cheese

Directions:
Butter all bread slices on one side. Place one piece butter-side down in a hot, non-stick skillet. Place a scoop of tuna salad onto bread in skillet and top with a generous sprinkle of shredded cheese. Top with another slice of bread, making sure butter-side is up (not facing the inside of the sandwich). Cook as you would a grilled cheese. Flip when bottom bread is toasted and golden brown. Remove from pan when other side is cooked, toasted and golden browned. Repeat with additional sandwiches as needed.

The Result:
I use about 6 cans of tuna in water for my family. Be sure to drain the tuna first. I like to add Dijon mustard, low-fat mayo, salt & pepper, lemon juice, diced onion, and diced celery to my tuna salad. However, use whatever recipe you like best.

This is almost a non-recipe, but these sandwiches are sooooo good! You could put a fresh slice of tomato on them to jazz it up even more, but I think they are great as-is.

Hot Crossed Tuna Casserole

Typically, I am not a fan of Tuna Casserole. It's always seemed, well, strange to me. Maybe it's because I was scarred as a child. One of my neighborhood friend's mother always made it when I was invited to their family dinner. It was gloppy and gloopy, with an overwhelming sense of tuna-ishness. It was not good.

My friend, Claire Gertrude recently made this version of tuna casserole that she remembered from her childhood. She assured me that it was not your typical tuna casserole mess, and let me sample some. She was right! It was yummy...especially with the sauce. It totally reminded me of a deconstructed tuna melt sandwich (which I love) and the cucumber dill sauce gave it just the right balance. If you are tuna-casserole adverse, this may be the recipe to make you reconsider how you feel about them.

Hot Crossed Tuna Casserole
From: Cooking Claire blog

Ingredients:
3 or 4 cans tuna, drained
1 16 oz. package frozen peas, thawed (I put mine in frozen)
1 c. shredded cheddar cheese
1 c. celery, sliced
1/2 c. bread crumbs
1/4 c. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
1 cup mayonnaise
1 tube crescent roll dough

Cucumber Sauce:
1/2 c. chopped cucumbers
1 T. chives, chopped
1 T. chopped parsley
1/4 t. salt
1/4 t. dill weed
1/2 c. mayo
1/2 c. sour cream

Directions:
Combine tuna, peas, cheese, celery, bread crumbs, onion, seasonings, and mayonnaise; mix well. Spoon into a baking dish. Separate crescent roll dough into 2 rectangles. Press perforations to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Bake at 350 for 35 to 40 minutes or until crust is brown. Serve with cucumber sauce.

To make sauce, combine all ingredients and mix well. Chill. Pour over top of each serving.



The Result:
Easy, comforting, and family-friendly. My kids loved this, and it was even better the next day for leftover lunch. The lattice crust makes it visually appealing, as well. I don't think "visually appealing" is an adjective used to often describe tuna casserole, so that is definitely a check in the "pro" column for this recipe. More tuna casserole...yes, please.

Tuna Salad

Here is a different take on tuna salad that my friend, Claire posted on her blog. The idea is to serve it over salad greens for lunch; but I think it would make great sandwich filling, too. I love, love, love tuna salad...so I am excited to have a new twist on an old favorite.

Tuna Salad
Adapted From: the Cooking Claire blog

Ingredients:
2 cans tuna in water, drained
2 tsp Dijon mustard
1/8 cup light mayonnaise
1 tsp lemon pepper
1 green onion, chopped
2 dashes Frank's Red Hot Sauce
1/2 tsp Tony Chachere's seasoning
4 cups spring mix greens
1-2 tsp balsamic vinegar
salad greens
grape tomatoes (optional)
salt and pepper (optional)


Directions:
Combine all ingredients except greens and vinegar. Mix together. Split greens between two plates, divide tuna mixture in half and place on greens. Drizzle with balsamic vinegar.



The Result:
This tuna salad does not disappoint! I think it might be my new favorite way to have tuna salad. Although, that could just be the balsamic vinegar talking. I swear I could drink balsamic vinegar as a beverage (okay, maybe not)...I heart it so much. I topped my salad with a light sprinkle of salt and pepper, some grape tomatoes, and a few splashes of my beloved balsamic. Let me say, YUM. It was great, and something that I am going to put into my permanent lunch repertoire.