Benefits Of Tuna

Gearing Up For Seafood Fridays

As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. I get mine from AO Seafood.  Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives.

“People often do not know what to cook during Lent, so they turn to ‘tried-and-true’ favorites such as veggie sandwiches, pastas and salads,” said Culinary Expert Lena Cutler.

“Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes,” said Cutler.

“Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, s

rimp, clams and oysters,” said Cutler. “You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more.” I found some on www.aoseafood.co.uk

Shelf-stable seafood also has many health benefits.

“In addition to being conve-nient, shelf-stable seafood is low in fat and calories,” said Registered Dietician Sharon McNerney. “Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids.”

The American Heart Association’s dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.

Here’s a delightful stir-fry to get your creative cooking juices flowing:

Teriyaki Cashew Tuna

Ingredients:

1/3 cup teriyaki sauce or stir-fry sauce

2 (6-oz.) cans drained Chicken of the Sea® Solid White Albacore Tuna in Spring Water

1 Tablespoon vegetable oil

1/2 teaspoon minced fresh garlic

1/2 cup green onion, cut into 1/2-inch pieces

1/2 cup each: sliced celery and sliced red bell peppers

1 (10-oz.) package of frozen pea pods, thawed

1 (6-oz.) can sliced water chestnuts, drained

1/2 cup cashews

Hot cooked rice

Directions:

In medium bowl, gently combine the sauce with Chicken of the Sea® Albacore Tuna; set aside. In a large skillet, heat oil until hot; sauté garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings. A great article I found at https://www.aoseafood.co.uk/

Preparation Time: 20 minutes

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