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When we begin the Lenten season, millions of people will be searching for great recipes for seafood as an alternative to meat. Not knowing where to look, many would settle for simple dishes that may not fulfill their hunger for a bona fide meal. With a little ingenuity and the aid of healthy seafood, the Lenten season can be packed with a range of palate-pleasing alternatives.
“There are many types of canned and pouched seafood available including tuna, salmon, lobster, shrimp, clams, and oysters,” . “You can use the tuna or salmon for burgers, tacos, stir-fry and more instead of beef.”
There are other safety benefits of shelf-stable seafood too.
“Besides being conve-nient, shelf-stable seafood is low in fat and calories,” Albacore tuna and salmon are essential sources of protein and heart-healthy omega-3 fatty acids.
The dietary guidelines of the American Heart Association recommend eating at least two servings of fish per week because omega-3 has been shown to help reduce the chance of heart disease.
Here’s a delicious stir-fry to let your creative cooking juices flow:
Teriyaki Cashew Tuna seafood recipes
Ingredients:
- Sauce with 1/3 cup teriyaki or stir- fry sauce
- 2 (6-oz.) cans drained Chicken of the Tuna in Spring Water
- 1 Tablespoon vegetable oil
- 1/2 teaspoon minced garlic
- 1/2 cup onion, cut into 1/2-inch pieces
- 1/2 cup each: sliced celery and sliced bell peppers
- 1 (6-oz.) can sliced water chestnuts, drained
- 1/2 cup cashews (Optional )
- Hot cooked rice
preparation
Gently mix the sauce in medium bowl with Sea Tuna, Chicken; set aside. Heat oil until hot; sauté garlic in a large skillet. Attach onion, celery, peppers, pea pods, cashews and chestnuts; cook until the celery is tender and crisp. Attach the tuna mixture, and cook until dry. Serve over rice which is cooked soft. Makes four servings.
Preparation Time: 20-22 minutes
Tuna seafood recipes
