Why it’s good for you: Tuna is high in protein, vitamin B, selenium and omega-3 fatty acids. Pregnant women and small children should limit their intake of it, however, because tuna is also high in the neurotoxin methylmercury. For everyone else, tuna — including canned — is a good sandwich and salad staple.
How to eat it: A tuna sandwich is an easy on-the-go lunch. You can also top whole-grain crackers with tuna for a delicious snack.
Serving size: 3 oz.
Recipe: Dr. Janet’s Tuna and Tofu Salad
Yield: 2 servings
4 cups red leaf lettuce, washed, dried and torn
1 large ripe tomato, diced
½ large Vidalia sweet onion, sliced
¼ cup green onions, sliced
½ cup sliced button mushrooms
1 block (14-oz. package) extra-firm tofu
1 can (12 oz.) water-packed tuna
Arrange lettuce on a large salad plate. Cut tofu into 1-in. cubes and add to salad. Mix tomato and onion together and sprinkle over tofu. Sprinkle drained tuna flakes over tomato mixture, then add green onions. Pour chilled dressing in desired amount over salad before serving.
1 clove garlic, minced
1 tablespoon balsamic vinegar (well aged)
1 ½ teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Whisk together all dressing ingredients except the oil and blend until smooth. Slowly add in the oil and mix until dressing has a thick consistency. Chill dressing until ready to serve salad.
Nutrition per serving (½ recipe):
Fat: 17 g
Cholesterol: 51 mg
Sodium: 779 mg
Carbohydrates: 15 g
Dietary fiber: 2 g
Sugars: 7 g
Protein: 60 g
Recipe excerpted from Cholesterol Down by Janet Bond Brill, Ph.D., R.D., LDN (Three Rivers Press, December 2006). To learn more about this book, visit DrJanet.com
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