Weight Loss Surgery Cookbook

206 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Black-Eyed Dill Tuna

Tuna and dill is a favorite flavor combination. Lemon juice is a natural preservative and

extends your salad’s shelf life by a few days. We use fiber-rich canned black-eyed peas

to make this a quick-prep recipe.

Stage: Regular foods

Preparation time: 15 minutes

Yield: 4 servings (^3 ⁄ 4 cup each)

One 15-ounce can black-eyed peas, drained

and rinsed

1 medium red pepper, finely diced

One 6-ounce can water-packed chunk light

tuna, drained and flaked

2 hard-boiled eggs, chopped fine

(^1) ⁄ 4 cup finely chopped onion
2 tablespoons lemon juice
11 ⁄ 2 tablespoons olive oil
2 teaspoons chopped fresh dill
Place all ingredients in a medium bowl and stir to combine.
Tip: To hard-boil eggs, place eggs into a medium-sized pot and cover with water. Place on
the stove and bring to a boil, then turn off the heat and let the eggs sit in the hot water for
12 to 15 minutes. Refrigerate eggs until you’re ready to use them.
Per serving: Calories 150 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 120mg; Sodium 420mg; Carbohydrate
7g (Dietary Fiber 3g); Protein 15g; Sugar 2g.
You may have noticed that you can buy chunk (flaked) or solid tuna. Chunk
is flaked, separated pieces of the fillet, and solid is part of the whole fillet.
Flake tends to be a bit more moist.
In addition, you can choose between cans and pouches of fish and seafood.
Pouches contain less liquid and more food than cans, and the taste is better.
Pouches tend to cost a little more, but the taste difference is worth it.