LA Weight Loss - Tuna

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08-06-2007, 02:26 PM
How do you get tuna to taste ok when I can only 1 TBS light mayo for a fat.
Any suggestions would be greatly appreciated!

08-06-2007, 02:39 PM
I don't have my book with me, so I can't check for sure, but I think you could have 2 T. of Miracle Whip Light since it's technically a salad dressing. Hope that helps! ;)

Otherwise, if you don't like Miracle Whip Light, try adding garlic powder or Mrs. Dash along with the light mayo and making a tuna melt with RF cheese...

Good luck!

08-06-2007, 02:39 PM
I sometimes use Fat Free ranch dressing, use garlic powder, chop up a bit of onion and celery.

Dairy Fairy
08-06-2007, 03:00 PM
I squeeze it with lemon juice to get rid of the fishy taste and only buy Chicken of the Sea Chunk White. After that, I add the mayo, some salt, and some pepper. Dehydrated onion flakes are good, too...they add a little crunch.

08-06-2007, 04:08 PM
Hmmm - I eat it dry so can't help you there - add some onion, scallions and maybe some FINELY chopped celery - YUM

08-06-2007, 04:40 PM
I have my book and the Miracle Whip lite is 1 Tbs per serving, but you get 3 a day. Will just have to give up one of them to have more mayo.

The reduced fat salad dressings are 2 tbs per serving, but the miracle whip is specifically listed and counts a 1 per tbs.

08-06-2007, 05:08 PM
Wow, Amy Miracle Whip Lite is not listed in my book at all.
I see fat free salad dressings with a suggested sodium content.
It is probably because I am still on the old program called Red not a numbered plan.

08-06-2007, 05:12 PM
Amy this is from the new plan but you can probably use it with the exchanges provided.

08-07-2007, 12:19 AM
I have to use albacore. Cost a little more but it is worth it to me. Then I cover it in mustard.

08-07-2007, 12:34 AM
add a little Pickle relish in with your mayo

08-07-2007, 12:34 AM
Albacore, 1TBS mayo, mustard, celery, pepper, splenda packet

08-07-2007, 06:39 PM
Albacore, 1T rf mayo, McCormick's Original Chicken Seasoning, lots of onion, salt, pepper and a dash of garlic powder. I then puree it in the magic bullet to make it the consistency of a pate. This grinds the onions and the juice releases and gives a good flavor. Even better if you make it and let it sit in the fridge for a few hours or so. I'll make four of them on Sunday to use throughout the week and just portion them so they're grab and go.