Bronzed Tuna Salad Recipe
Ingredients
| Seasoning mix | ||
| Salt | 1 1/2 Teaspoon | |
| Onion powder | 3/4 Teaspoon | |
| Dry mustard | 3/4 Teaspoon | |
| Sweet paprika | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Pumpkin seeds | 1/2 Cup (16 tbs) | |
| 1/2 cup raw wheat germ | ||
| Tuna pieces | 2 | |
| Vegetable-oil cooking spray | ||
| 1/4 cup nonfat cream cheese | ||
| 1/2 cup nonfat cottage cheese | ||
| 1/2 cup nonfat sour cream | ||
| Evaporated milk | 1 Can (10oz) | |
| Artificial sweetener package | 2 | |
| 2 cups finely chopped green cabbage | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Red bell peppers | 1/4 Cup (16 tbs), finely chopped | |
Directions
Combine the seasoning mix ingredients in a small bowl.
Place a heavy 10-inch skillet, preferably nonstick, over high heat, and add the pumpkin seeds and wheat germ.
Toss and cook until the seeds and wheat germ start to brown, remove from heat and set aside.
Wipe the skillet clean and place it back over high heat to 400°, about 5 minutes.
While the skillet is heating, sprinkle each side of the tuna with a liberal 1/4 teaspoon of the seasoning mix.
When the skillet reaches 400°, spray it lightly with vegetable-oil spray.
Place the tuna in the skillet and cook until it turns a nice brown color, about 2 minutes on each side.
Remove the tuna from the skillet and set it aside to cool.
The tuna will be rare at this point, but out of the skillet it will continue to cook to medium in about 5 minutes.
Once the tuna has cooled, flake it into bite-size pieces and set it aside.
Place the cream cheese, cottage cheese, sour cream, and evaporated milk in a large bowl, add the remaining seasoning mix and, if desired, the artificial sweetener.
Whip to blend thoroughly.
Fold in the cabbage, green onions, bell peppers, reserved pumpkin seeds, and wheat germ.
Gently fold in the flaked tuna until well mixed.
Serve immediately.
Place a heavy 10-inch skillet, preferably nonstick, over high heat, and add the pumpkin seeds and wheat germ.
Toss and cook until the seeds and wheat germ start to brown, remove from heat and set aside.
Wipe the skillet clean and place it back over high heat to 400°, about 5 minutes.
While the skillet is heating, sprinkle each side of the tuna with a liberal 1/4 teaspoon of the seasoning mix.
When the skillet reaches 400°, spray it lightly with vegetable-oil spray.
Place the tuna in the skillet and cook until it turns a nice brown color, about 2 minutes on each side.
Remove the tuna from the skillet and set it aside to cool.
The tuna will be rare at this point, but out of the skillet it will continue to cook to medium in about 5 minutes.
Once the tuna has cooled, flake it into bite-size pieces and set it aside.
Place the cream cheese, cottage cheese, sour cream, and evaporated milk in a large bowl, add the remaining seasoning mix and, if desired, the artificial sweetener.
Whip to blend thoroughly.
Fold in the cabbage, green onions, bell peppers, reserved pumpkin seeds, and wheat germ.
Gently fold in the flaked tuna until well mixed.
Serve immediately.
Chef
