Tuna Salad

In an effort to eat tuna once a week while pregnant, I went searching for a good recipe (since my standard "add mayo and pickle relish" won't work here since pickle relish is unheard of). This is adapted from frugalgranola.com. Most things are "to taste," so add as you like!

Original recipe credit: frugalgranola.com

yield: 2 servings

2 cans (the...normal-sized ones. 140 grams?) of tuna in water

4 Tbsp mayonnaise

1 Tbsp lemon juice

1 tsp dried basil (fresh would be great but I didn't have any)

salt and pepper to taste (maybe 1/8 tsp each?)

1 large red bell pepper, diced

1 large cucumber, diced

1. Drain tuna fish and combine with mayonnaise, lemon juice, basil, salt and pepper. Gently stir in bell pepper and cucumber. Serve on a bed of lettuce, on bread, or alone.

Barbecue Roasted Salmon

yield: 4 servings

1/4 cup pineapple juice
2 Tbsp lemon juice
4 6-oz salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

1. Combine pineapple juice and lemon juice with salmon in a ziploc bag. Seal and marinate in refrigerator for 1 hour, turning occasionally.
2. Preheat oven to 400°.
3. Combine brown sugar with chili powder, cumin, salt, and cinnamon. Rub over fish; place fish in a baking dish coated with cooking spray. Bake at 400° for 12-15 minutes or until fish flakes easily when tested with a fork.