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If you're still using mayonnaise as the main ingredient to your tuna dinners, you're missing out! Tuna steaks , fillets and salads are low in fat, easy to prepare and can be spiced up, without the extra fat of mayonnaise. So, toss the cans aside and try whipping up one of these heart healthy tuna dishes:

At the supermarket or fish market, tuna is more commonly known as Albacore. This tasty fish can be used in place of almost all chicken or fish recipes.

Raw Albacore is extremely soft and must be supported during all handling and storage, or it breaks apart. A spatula or large cutting board does a good job of keeping Albacore in one piece.

Never overcook tuna! When this tender fish is cooked too long, it loses moisture and flavor. As a general guideline, Albacore should be cooked 8 minutes per inch. You should always remove the tuna from it's heat source while it is still pink in the middle. Retained heat will finish the cooking job on it's own and prevent you from overcooking. If you cook by thermometer, Albacore is done when its internal temperature reaches 140-degrees.



Tuna Steaks (any size)
Cooking Oil
Lime Juice

Albacore is just as easy to toss on the grill as beef. Brush your grill with oil or cooking spray and heat to medium temperature. You can baste the tuna with a mixture of lime juice and oil as it cooks. Albacore has almost no fat, so coating your steaks with oil is an important step toward keeping your meat juicy and flavorful. If using a meat thermometer, cook until internal temperature reaches 140-degrees. If not, 8-minutes of cooking time on a medium flame is perfect.

(serves 4)

1 to 1-1/2 pounds loin cuts
2 teaspoons spicy brown mustard
3 cloves garlic, pressed
2 tablespoons vegetable oil
1/3 cup lime juice
1 ripe avocado, cut into slices
1 tablespoon chopped parsley
1/2 teaspoon cumin

Rinse albacore with cold water; pat dry. Combine all ingredients except salsa and avocado; pour over albacore. Cover and marinade in refrigerator for one hour, turning meat once. Place on well greased stove or grill and cook 4-5 minutes. Baste with marinade and turn steaks. Cook an additional 4-5 minutes, or until albacore flakes when tested with a fork. Top with avocado slices and salsa.

(serves 4)

1T Margarine or butter
2t Lemon or Lime juice/extract
2t olive oil
1/2 cup shallots
3t chopped parsley
4 oz. tuna steaks

Spray broiler pan with oil and allow to heat. In small saucepan, combine margarine, lemon juice and oil; heat until margarine melts. Add shallots and parsley. Cook 2 minutes. Sprinkle tuna steaks with salt and pepper. Press one side of the tuna into the mixed ingredients and place in broiler, coated side up. Broil tuna 4" from heat, 2-3 minutes. Turn over and spread top evenly with remaining shallot mixture. Broil an additional five minutes or until fish is done.

(serves 4)

1/4-1/2 cup dry sherry
2T ginger root, pre grated
2T soy sauce
1t maple syrup
1t honey
1T minced garlic
4 medium sized tuna steaks

Begin by preheating broiler or grill. In a small bowl, combine sherry, ginger, soy sauce, honey maple syrup, garlic, and oil. Set aside. Wash and pat dry steaks. Place in shallow baking dish and pour sauce over steaks. Allow to marinate at least 10 minutes. Remove from marinade and cook 4-5 minutes on each side, until done.


7-10 slices of bacon
1T lemon juice
1t garlic,minced
1/4 cumin
Bread or rolls
8 ounces of pre-cooked tuna
1/3 cup peppers

Cook bacon until crisp and set aside. Combine mayonnaise, lemon juice, garlic and cumin. Season to taste with salt and pepper. Grill bread (or pan grill in oil). Remove bacon and drain. Slice precooked tuna into diagonal pieces and add peppers and topping, top with bacon.

Tuna leftovers can be used in soups and sandwiches up to three days after cooking. Tuna can also be cut into small pieces and frozen.