Tuna-Broccoli Potatoes Recipe
Recipe Ingredients
4 large baking potatoes
1 vegetable oil
5 cup broccoli florets (1 bunch)
1 can tuna (7 oz drained, chunk)
1/4 cup celery, diced
1/4 cup green onions, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp mustard (dijon)
2 tbsp butter, melted
1 pinch cayenne pepper
1 salt and black pepper
Recipe Preparation
Scrub potatoes and prick skins with a fork; rub all over with
vegetable oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or
until potatoes yeild to gentle pressure. Potatoes can also be
microwaved. Meanwhile in a large pot of boiling water, cook broccoli,
uncovered for 2 to 3 minutes or until tender-crisp. Drain and rinse
under cold water; drain well and chop coursely. Place in a large
bowl. Coursely flake tuna; add to broccoli along with celery and
onions. Stir together mayonnaise, sour cream and Dijon mustard; set
aside. Cut each potato in half lengthwise; carefully scoop out pulp
leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter; place
on baking sheet and keep warm. In a bowl, mash potato pulp; mix in
broccoli mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir
in the cayenne, salt and pepper to taste. Stuff into the potato
skins, mounding the tops. Return to the oven and bake for 15 minutes
or until steaming hot. Can also be microwaved. Serve with remaining
mayonnaise mixture spooned over each potato.
* I have not included times for the microwaves as they all vary with
the wattage which affects cooking time.
Canadian Living Cooking Collection
Servings: 4
Back to Vegetable Recipes
Food Tips of the Week
A few tips on healthy eatingIn planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
The argument against reduced carb diets
Its popular as hell, but it is really safe for you?
Reducing carbs might mean missing out on vital nutrients from healthy carbohydrate foods which should be part of any sensible diet, in particular those provied by vegetables, grains and fruits.
Most of the unpleasant side-effects reported, such as general tiredness, stomach upsets, or headaches are only temporary, but critics contend that low carbohydrate diets are not without serious long term side effects.
Foods high in flavonoids
(inlcudes lettuce, kale, kidney bean and chamomile)
The compounds known as flavonoids which exist in these fruits and vegetables are believed to be good in helping to prevent cancer.
Nutritionalists researching the medical effects of flavonoids believe that they may well also have numerous other health benefits, including, but not limited to, anti-asthma and antiplatelet activities..
A good number are also good for weight loss, so should be included in every weight loss program.
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