I went years without eating canned tuna. For the simple fact that I had eaten so much of it when I would diet that I could no longer stand it. Even now, I’m not so sure I could just pop open a can of tuna and eat it straight from the can as I have in the past.
However, when you put a spin on it with avocado, pickled onions, and green olives, I can totally enjoy some tuna. This recipe came from Cooking Light magazine and has quickly become a new favorite of mine.
Avocados are much higher in fat than most other fruits, but they are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C and contain a lot of fiber. They have been associated with a decreased risk of cardiovascular disease and may be useful for weight loss. That’s a win-win in my book!
Tuna, Avocado, and Pickled Onion Open Faced Sandwich
- ¾ c. red onion, sliced thin
- ⅔ c. apple cider vinegar
- ¼ c. water
- 1 tsp. sugar
- 4 slices wheat bread
- 4 oz. chunk white albacore tuna in water, drained
- 2 tbsp. fresh flat-leaf parsley, chopped
- 8 bottled green olives, sliced
- 2 medium avocados, peeled and sliced
- Bring onion, vinegar, water, and sugar to a boil in a small saucepan over medium-high heat. Remove pan from heat; let stand 5 minutes. Drain.
- Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with a little salt and pepper. Top evenly with tuna, onions, and olives. Sprinkle top with salt and pepper. Garnish with parsley.
- Each serving = 8 WW Freestyle Points.
It’s July, and my mind has been on Christmas. So much so, that I started my Christmas shopping list last week. In recent years, it has become very short which makes it even more important that the gifts I buy are perfect. Because it’s “Christmas in July” at my house, I am sharing an excellent recipe that I tried for the first time at my families First Annual Bolton Ladies Ugly Christmas Sweater party back in December. My cousin, Nancy, brought these fabulous asparagus roll-ups to our afternoon tea menu and they were the hit of the party.
Nancy’s recipe was like so many that has been handed down through the years, no measurements. This recipe has the measurements that I used but feel free to adjust, as you like. I prefer using freshly grated Parmesan cheese. Also, roasting the asparagus was not part of the original recipe so you would be okay skipping this step if you like. I ran out of wheat bread and used a few pieces of white bread pieces, which also tasted good.
Asparagus Roll Ups
- 1 bunch fresh small asparagus spears
- Extra-Virgin Olive Oil
- salt and freshly ground black pepper
- 1 (8-oz.) pkg. cream cheese, softened
- 4-oz. crumbled blue cheese
- 2 - 3 tbsp. Hormel Real Crumbled Bacon (original)
- 1 tbsp. chopped fresh dill
- 16 slices whole wheat bread or honey wheat bread
- ¼ c. unsalted butter, melted
- 3 tbsp. grated Parmesan cheese
- Heat oven to 425°F. Trim tough ends of asparagus and discard. Place asparagus on baking sheet and drizzle with a small olive oil. Toss to coat. Sprinkle lightly with salt and freshly ground pepper. Place in oven and roast until bring green and crisp-tender. (about 7 minutes) Remove from oven and cool completely. When cool, blot with a paper towel to remove most of olive oil. Lower oven temperature to 400°F.
- With an electric mixer blend cream cheese and blue cheese together. Stir in dill and bacon, set aside.
- Stack about 4 pieces of bread and remove crust with a serrated knife. Repeat with remaining slices of bread. With a rolling pin, flatten each slice of bread.
- Spread bread with a small amount of the cream cheese mixture, to cover one side. Place 3 to 4 asparagus spears, tips pointed out on the same end, on the cream cheese mixture, close to one edge. Roll up, starting with the asparagus side of the bread. Place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with grated Parmesan cheese.
- Bake at 400°F for 10 to 15 minutes, or until golden brown. Serve warm.
Freeze unbaked roll-ups in an airtight container for up to 1 month. Thaw in refrigerator, and bake as directed.