Tag Archives: Tuna

Chipotle-Lime Tuna-Stuffed Sweet Potatoes

Posted by Lindsey @ Baking Bytes in Baking, Entrée, Salad, Sauces and Frostings and tagged with , , , ,

With spring having officially grace us with its presence, we are often flipping between snow, rain, and sun (sometimes all in the same day.) I don’t know about you all, but I am ready for salad season. I do eat salads all year round but there’s something about summer that makes me crave it as an entree rather than just a side, and I get a lot more creative with my toppings when I’m not sautéing them all just for the warmth.

 

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

A few weeks ago I topped a sweet potato with tuna salad and a new era was born. If you’re not normally  a tuna salad fan don’t leave yet! This chipotle-lime crema might just change your mind. Inspired by the chipotle ranch from one of my favorite salads at a local lunch spot, I make mine with plain Greek yogurt for a bit of tang. I love this crema for salads, tacos, eggs, and for dipping quesadillas and I hope you do too.

Chipotle-Lime Crema {{Baking Bytes}}

Tangy yogurt, spicy chipotle peppers, and lime juice are a perfect blend of tart and spicy. A bit of salt rounds it out nicely, and adding garlic is rarely a poor decision. It’s easy to adjust the spice level with makes it great for any tolerance, and you could definitely add cilantro if you’re in to that sort of thing. Not a fan of Greek yogurt? Swap it out for sour cream or mayo as you prefer.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

M’s uncle is an avid fisherman and we read the benefits with pints of home-canned wild-caught Albacore. I’ve always been a tuna fan but this truly takes it to a whole new level. But don’t worry, the canned stuff works just fine here too. Mixing it with the chipotle crema adds a lovely spiciness while maintaining the creamier texture. It’s great for sandwiches, patty melts, wraps, or however you normally eat your tuna salad (let me know in the comments!) but my favorite way is definitely atop a sweet potato.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

The sweetness of the baked potato blends perfectly with the spicy crema. Sautéed bell peppers and red onion brings some color and amps up the South-of-the-border vibe, and a pile of lightly-dressed arugula beneath the whole thing gives it a filling veggie boost. (If arugula isn’t your thing, spinach or kale also work nicely.) Top the whole thing with an extra drizzle of crema, some matchstick-cut radishes, and freshly ground pepper for a light and tasty meal-prep-friendly lunch or dinner.

 

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

For leftovers, I heated my sweet potato and tuna for a warming experience, but it’s delicious cold too. You can also easily satiate bigger eaters with bigger potatoes and/or by scaling up the tuna salad portions, and roasting all the potatoes ahead of time means the whole thing can come together right quick. Whether you choose to serve it for lunch or dinner, this tuna salad will be a delicious new twist on a classic.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes

Serves 4

Ingredients

2-4 large sweet potatoes (depending on how hungry you are)

3-4 cans Albacore tuna
1/4 – 1/2 cup chipotle-lime crema, to taste (below)
1 Tbsp (Caramelized Garlic) olive oil

1 bell pepper, thinly sliced
1/2 small red onion, thinly sliced

2 large radishes, cut into matchsticks
5oz arugula (or any leafy greens)

Chipotle-Lime Crema
1  cup plain Greek yogurt, sour cream, or mayo (or combination thereof)
1 large Chipotle pepper in adobo
1 1/2 Tbsp lime juice
1/2 Tbsp adobo sauce
1 large clove garlic (optional)
1/2 tsp (Roasted Garlic) coarse sea salt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prick sweet potatoes with a fork and bake for 40-60 minutes, or until fork tender.
  3. Meanwhile, combine all crema ingredients in a blender or food processor and puree until smooth. Taste and add additional salt, adobo sauce, or lime juice as preferred.
  4. In a small mixing bowl, mash together tuna and 1/4 sauce until well incorporated. Taste and mix in additional sauce as desired. Set aside.
  5. Add olive oil to a small pan over medium heat.
  6. When the oil is simmering, sauté bell pepper and onion until onion is translucent.
  7. In a large mixing bowl, toss greens with 2-4 tablespoons crema until evenly coated. Divide between four plates.
  8. On each plate, add 1/4 of the peppers and onion, sweet potato, and tuna mixture.
  9. Serve garnished with additional crema, radishes, and freshly cracked pepper.

Notes

1 Words

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Tuna Zoodle Salad

Posted by Lindsey @ Baking Bytes in Entrée, Salad and tagged with , ,

During the month of May my personal challenge was to try a low-carb diet. Well, I should say lowER carb, I was not even close to the keto level. (20 grams per day? I eat that in my salads.) It was a surprisingly rewarding journey and I intend to keep up the change (about 100 gram per day) at least through the month of June. Admittedly this challenge is substantially easier in the summer, when fresh produce is in abundance. It also gave me the incentive to finally try out the spiralizer my mother gifted me for Christmas. I don’t know why I waited so long because I am 100% all aboard the zoodle train. Seriously, I may never eat traditional spaghetti again. They are pleasantly crunchy, just as noodle-y, and the substantially lower carb (and calorie) content means I can eat a lot more sauce and cheese, which is the best part of the meal anyway.

Tuna Zoodle Salad {{Baking Bytes}}

During this adventure I discovered it was a lot harder to get enough protein (as an athlete) since my go-to vegetarian proteins, like black beans, are all pretty high carb. I have ended up increasing my intake of lean meats, eggs, and cheeses, and somewhat surprisingly I actually feel great. Since M’s uncle generously gifts us with an abundance of wild-caught tuna each year, one of my favorite creations makes use of the many jars in the pantry.

Tuna Zoodle Salad {{Baking Bytes}}

Crispy zoodles and a colorful array of crunchy vegetables are rounded out with tuna salad and plenty of cheese. I like to use avocado mayo (it’s a bit lower fat if that matters to you; I just think it tastes better) and a sweet & spicy mustard. Feel free to substitute any combination that you like and tailor it to fit your preferences. You can definitely just use all mayo or all mustard and add some spices for extra flavor; paprika is always a great option.

This salad is a light but delicious lunch and the mound of veggies makes it pretty filling. If you’re not low-carb, focaccia would make a fantastic side. I did not feel it needed a dressing, but if you want to add some saucy goodness to your bowl then a honey mustard vinaigrette would be a delightful choice. If you don’t want to make your own, Annie’s and Newman’s Own are excellent pre-made options.

Tuna Zoodle Salad {{Baking Bytes}}I enjoyed this both chilled and lightly heated with excellent results. For the warmed option, heat everything except the cucumber for about one minute in the microwave and give it a good stir. (Heat another 30-seconds if it’s still too crunchy). Then top with cucumber and enjoy the melty, cheesy goodness.

Tuna Zoodle Salad {{Baking Bytes}}

For my fellow preppers – meal-preppers that is – this is one of my new go-to recipes. A serving just fits in my 4-cup glass Pyrex Snapware containers (I got them as part of a Costco set, but they look like this) which is easy to take to work and then I can choose whether I’d like it chilled or heated on the fly. Just keep the tuna/cheese in a separate smaller container inside the big one so the veggies don’t get soggy over time. Just as crisp on day four as it was on day one, and I bet it’d keep longer if you haven’t eaten them all by then.

Tuna Zoodle Salad {{Baking Bytes}}

Switch up your summer salad game and give this concoction a try. Be sure to let me know what you think and how you make it your own!

Tuna Zoodle Salad

Serves 4

Ingredients

15-16 oz tuna canned in water, drained
3 Tbsp avocado mayonnaise
3 Tbsp sweet & hot mustard
spices, to taste

2-3 large zucchini, spiralized 3mm (about 8 cups)
1 large or 2 medium carrots, spiralized 2mm (about 2 cups)
1 large bell pepper, thinly sliced
1/2 red onion, thinly sliced
1+ cup grated cheese (I used cheddar)

1 cucumber, spiralized flat (about 1 cup)

Directions

  1. In a medium bowl, use a fork to mash together tuna, mayo, and mustard until completely incorporated. Stir in additional spices, if desired. (Paprika is a great addition.)
  2. Divide zucchini amongst four bowls, and arrange carrots, onion, bell pepper, tuna, and cheddar on top. If enjoying warm, microwave each bowl for about 1 minute.
  3. Top with cucumber and serve immediately.
  4. For meal prep: Divide zucchini amongst four 4-cup (or larger) storage containers.
  5. Press tuna equally into four 6-oz containers. Fill remainder of containers with shredded cheese.
  6. Make a well in the middle of the zucchini and nestle tuna into the hole.
  7. Arrange carrot, cucumber, onion, and bell pepper in remaining area. Affix lids and store in the fridge until ready to eat.

Tuna Noodle Casserole

Posted by Lindsey @ Baking Bytes in Baking, Entrée and tagged with

Good news, everyone! Winter has finally arrived here in Montana, although perhaps a bit more aggressively than most people care for. The temps have been below zero (or just barely above it) for several days now. Personally, I love a good cold snap. It was -2 F when I went on a short run this afternoon which really makes you appreciate quality winter running gear. And also fireplaces. And hot showers. But I digress.

Hopefully you all had a lovely Thanksgiving. My parents were able to visit me for the long weekend which was wonderful. My mom and I made cinnamon rolls and I am planning to give them a try on my own; watch for the recipe next month. However, amidst the plethora of sugary holiday treats, we still need dinner. This super easy and filling casserole is quick to throw together while you’re in between batches of cookies and candies and will give your taste buds a nice break from all the taste-testing and eating of broken cookies.

Tuna Noodle Casserole >> Baking Bytes

A creamy sauce, thick egg noodles and delicious tuna come together for a filling but simple meal. Leftovers reheat nicely; I often eat this for lunch and dinner several days following. If you have a small family and don’t want leftovers, you can cut the recipe in half and use an 8×8 baking dish instead. Cut everything in two except the cream soup so you’re not stuck with half a can of soup lying around.

Personal notes: I don’t actually measure the noodles in ounces because I buy the giant Costco bags and I don’t have a cooking scale. Instead, before spraying my baking dish, I fill the pan about halfway with noodles, and cook that amount. Comes out perfect every time. Also, I don’t usually add the cracker crumb topping, but if you like a bit of crunch to your casserole then go for it. I like Saltines because they add good flavor without competing with the rest of the casserole, but use whatever kind you like.

Tuna Noodle Casserole >> Baking Bytes

If you need a break from sweets, put this casserole in the oven and enjoy a cozy dinner. If you’re still all about the sugar rush, check back in two weeks for the candy recipe my family makes every year. I will be out of the country for a few weeks starting this Friday, but I have one of my favorite recipes scheduled for you while I’m gone. Enjoy!

Tuna Noodle Casserole

Adapted from Country Pasta
Makes one 9″x13″ pan

Ingredients

15 oz Country Pasta (approx.) 1

1 can cream soup of choice 2
1  cup milk
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated cheddar cheese
1/2 cup finely chopped onion
1/2 tsp salt
1/2 tsp pepper
1 Tbsp lemon juice

2 (7 oz) cans albacore tuna
1 cup frozen peas

1/2 cup grated cheese (optional)
1 cup Saltine cracker crumbs (optional)

2Tuna Noodle Casserole >> Baking Bytes

Directions

  1. Preheat oven to 350 degrees Fahrenheit and spray a 9″x13″ baking dish with cooking spray.
  2. Cook pasta according to directions, drain, and set aside.
  3. In a large bowl, stir together soup, milk, sour cream, mayo, 1 cup cheese, onion, salt, pepper and lemon juice until well combined.
  4. Gently fold in the noodles, tuna, and peas and pour into prepared baking dish. Top with additional grated cheese and/or cracker crumbs, if desired.
  5. Bake 30-40 minutes, until sauce is bubbly and top noodles are beginning to crisp. Serve hot.

Notes

1 As previously mentioned, I just fill my pan halfway with noodles instead of using a scale. 15 oz is somewhat of a guess.
2 I usually use cream of mushroom.