Fish Tacos with Lime Sauce

6-8 servings

Taco Ingredients
1 lb Mahi-Mahi
1 pkg small flour tortillas
1 lemon
2 tbls butter
Lime Sauce
2 tbls balsamic vinegar
2 tbls lime sauce
1-2 tbls garlic powder
2/3 c sour cream
1/2 tsp Salt
1 bag angel hair sliced cabbage

1. Grill fish in butter with a few squeezes of lemon.
2. Mix all lime sauce ingredients in separate bowl.
3. Place fish and lime sauce in flour tortillas and garnish with cabbage.

Cold Tuna Macaroni Salad

4-6 servings

3 c uncooked Macaroni
16 oz can of Tuna
1/4 c mayo
1/3 c frozen peas
Salt & pepper

1. Cook macaroni according to package instructions. Drain.
2. Cover and place in fridge for at least 1 hour.
3. Before serving, add tuna, mayo and peas. Mix gently. Salt and pepper to taste.

Tuna Casserole

Serves: 4-6

Ingredients:

• 2 cans of tuna, drained
• 1 can cream of chicken
• 2-3 c of noodles or macaroni
• 1 tsp Mrs. Dash All Seasoning
• Lemon juice (not necessary)

Directions:

1. Cook noodles and drain.
2. Mix noodles with other ingredients, and bake 350 for 1/2 hour.

Salmon Loaf

Serves: 4-6

Ingredients:

• 1 can salmon (16 oz)
• 1 egg
• 1/4 c minced onions (fresh or dried)
• 2 c bread crumbs
• 2 tbls lemon juice

Directions:

1. Mix all together
2. Salt and pepper to taste. Bake at 350 for 45 minutes.

Salmon Quiche

4-6 servings

2 c of grated cheese
1/2 lb of zucchini,
1/4 c onions
4 eggs
2 tbls lemon juice
1/4 tsp salt
1/4 tsp Dried dill weed
Dash of pepper and some parsley
1 8oz can of salmon

1. Preheat oven to 375. Drain and flake salmon into little pieces. Grate cheese and set aside. Finely dice onions.
2. Shred the zucchini and combine with the diced onion in a small pan. Cover with a little water, bring to a boil and cook for about 3 minutes. Drain all water.
3. Whip the eggs, lemon juice and seasonings well then combine the zucchini/onion, cheese, salmon, parsley. Stir.
4. Pour into an un-greased pie pan and bake at 375 about 30-40 minutes, until center is set.

Low Carb Seared Tuna with Soy Wasabi Glaz

Makes 4 Servings
• 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
• vegetable oil
• sea salt and freshly ground black pepper
• 8 Tbsp. cold unsalted butter
• 3 green onions, thinly sliced
• 1-2 Tbsp. fresh lime or lemon juice
• 3 Tbsp. soy sauce
• 1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.
While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.
Serve the tuna immediately, drenched with the sauce.