Saturday, February 1, 2014

Tuna Tomato for 6 Weight Watcher Points

You can probably manipulate the points by using a Fat-Free version of the ranch, but I don't have to right now on my current allowance, so I don't.

For this dish, all you need is:

1 nice firm and ripe whole tomato                  0 points
A 5-ounce can of albacore tuna in water        1 point/ounce (total 3.3 pts.)
3 Tablespoons of low-fat mayo                      (I add this w/the almonds to make a point)
A healthy pinch of toasted sliced almonds     (I add this w/the mayo to make 1 whole point)
1/2 Tablespoon of ranch dressing                   1 point
Lettuce                                                             0 points

My low-fat Hellman's mayo comes out to zero points per tablespoon, but I assign it a point for using 3 tablespoons and count the pinch of almonds with it as well.  Since it comes out to 5.3 points for me, I round up to 6 just in case.

I have no idea where I got this recipe from.  It was easy enough for me to remember and I like it enough to eat when not dieting.  I will also serve this up to the ladies who join me for a lunch.

When I was doing NutriSystem, this is one of the three options I had for the pouch of tuna salad they provided as a lunch.  Sometimes I used the almonds and ranch dressing and others I didn't, depending on whether or not I had the allowance of the Extras.  The other options I made for that tuna salad pouch were a simple tuna fish sandwich with onions added in, and this Tuna Melt recipe. 

In the picture above, I used too many almonds and too much ranch. I was winging it based on suggested serving sizes according to the packaging of the ingredients I used because I couldn't remember the points, but I adjusted the recipe I am sharing accordingly for your use.

Wash your tomato and cut off the bottom if it doesn't sit well without rolling.   Core the stem piece out. Cut your tomato into 8 wedges (think pizza style), but do NOT go all the way through.  Go about 3/4 the way down with each cut.  Then gently open the tomato so it rests all flowered out.  Fill it with your tuna mixture of all of the tuna fish and 3 tablespoons of lite mayo.  Top with a drizzle (no more than 1/2 tablespoon) of ranch dressing and a healthy pinch of toasted sliced almonds (no more than 0.12 ounces). Put a bed of lettuce down onto a plate and place your finished tuna tomato on top.  Cut with a knife and fork down and through the lettuce for each bite.

I will come back at a later date and show you another way to prepare and eat this dish. 

Voila! All done. 

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