Questions on preparing Tuna fish and different varieties

Okay, I'll be the first to admit I'm not a fish lover...about the only way I'd eat fish was from Long John Silvers with a boat load of ketchup...and while that ship has sailed....I've always sorta liked tuna fish but I had to have it doctored up as we say in the south.   Pickles, onion, boiled egg, added a little mustard, used to be mayo.  I'd eat it on a salad from Subway but all their extra's and fat free italian dressing....it was pretty covered up.   LOL sad huh.

So, tonight I found the 3 cans I bought pre-op in aspirations of making it when I got moved to purees and it just never happened.  I made it and halved for tomorrow but it was all I could do to get it down with a saltine.  It tasted fine but the fishy smell about got me.  I thought the albacore white tuna was supposed to be a little less smelly???  

What do you buy and add to your tuna concotions?  Someone told me one time apple and after the fact I thought a sliced cucumber would have been good in place of the saltines and maybe a little fat free italian dressing to spice it up. 

I know it's so good for you and I want to keep trying because it did fill me up.

Thanks!!

Sherry

I love it on cucumber slices!  Yum. 

I also love it mixed with light Miracle Whip (not a lot) and pickle relish, and then heated up on a plate with cheddar cheese on top. 

I make salmon patties with egg and whole wheat bread crumbs (you could sub tuna for that) and pan-fry with cooking spray and serve with a cucumber-yogurt sauce called tzatsiki (Greek yogurt, cucumbers, lemon juice, and lots of garlic).

Obviously, you could sub tuna for salmon, not for bread crumbs.

I of course love tuna with mayo, but have found an alternative.  The Ken's light options italian dressing with romano and red pepper is good on it with cut up cucumbers.   

Maybe try the easy route and buy the flavored packs of tuna  :)
If I make my own, all I use is onion, dill pickle, black pepper and a little mayo.

I personally love to broil tilapia in the oven with some lemon pepper or cajun seasonings!  I fix extra and use the leftovers on salads.

Have you tried any shrimp or crab salads?  Also good source of protein and gives more variety than tuna all the time.

Leslie

Did you get the kind packed in water?  The fish smell gets me too.  I put my tuna in a very fine strainer and rinse it thoroughly, even though I use the albacore packed in water.