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Celebrate Potato Month With Starkist

Did you know there was a potato month? My family likes to eat potatoes often that are prepared in a number of different ways (of course I like mine with a little bacon).  We like to try different toppings like ham, broccoli, cheese, sour cream and chili. One of the toppings that we have never thought to try was tuna. It is definitely different but worth a try because we do like tuna.

Here  two recipes I wanted to share with you from Starkist for potatoes.

Baked Potatoes with Tuna and Broccoli in Cheese Sauce

Baked Potatoes with Tuna and Broccoli in Cheese Sauce

 

Ingredients:

1 pouch (6.4oz) or 2 pouches (2.6oz) or 2 cans (5 oz.) StarKist® Chunk Light or Albacore Tuna in Water (if using cans, chunked and drained)

2 medium size baking potatoes (about 10 – 12 oz. each)

1 package (10 oz.) frozen broccoli in cheese sauce

1 tsp. chili powder

¼ cup minced green onions, including tops

2 slices cooked bacon, crumbled

½ cup light sour cream

Directions:

1.     Wash and pierce potatoes; microwave on high for 8 – 10 minutes. Wrap in foil and let stand to finish cooking while preparing broccoli.

2.     Microwave pouch of broccoli and cheese sauce on high for 5 minutes.

3.     In a medium microwaveable bowl, combine tuna and chili powder. Gently stir in broccoli. Cover, heat on high for 1-1/2 minutes or until heated through.

4.     Cut potatoes in half, lengthwise. Top with broccoli and tuna mixture. Sprinkle with onions and bacon. Top each with 1 tbsp.

 MAKES 4 SERVINGS

NUTRITIONAL INFORMATION [Based on using one 6.4 oz pouch Chunk Light Tuna in Water]

Per Serving: Calories = 230; Total Fat = 7g; Cholesterol = 40mg; Sodium = 550mg; Total Carbs = 33g; Dietary Fiber = 5g; Sugars = 2g; Protein = 19g

 

Tuna Dijon Potato Salad

Tuna Dijon Potato Salad

 

Ingredients:

2 (2.6 oz.) pouches, StarKist Tuna Creations®, Herb & Garlic

½ lb. small yellow potatoes

1 cup fresh green beans, trimmed

8 red cherry tomatoes, halved

2 tbsp. Extra Virgin Olive Oil

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tbsp. capers, drained

1 tbsp. chopped fresh oregano

2 cups field greens or baby lettuce

 Directions:

1.       Cook potatoes in boiling water for 15 – 20 minutes, until just tender. Drain and immediately cool under running cold water.

2.       Steam green beans in microwave until just tender, about 4 – 5 minutes. Cool immediately under running cold water or plunge in ice bath to cool.

3.       Cut potatoes in quarters and place in a large bowl. Add green beans, tuna and tomatoes.

4.       Place olive oil in small bowl. Whisk in vinegar and mustard until thick and creamy. Whisk in capers and oregano. Pour dressing over potato and tuna mixture and toss.

5.       Serve over field greens.

MAKES 2 SERVINGS

NUTRITIONAL INFORMATION [Based on using two 2.6oz StarKist Tuna Creations, Herb & Garlic pouches]

Per Serving: Calories = 360; Total Fat = 18g; Cholesterol = 30mg; Sodium = 740mg; Total Carbs = 31g; Dietary Fiber = 7g; Sugars = 6g; Protein = 21g

For  more delicious recipes, healthy tips, fun Charlie the Tuna pics and more, you can check out StarKist on FacebookTwitter andPinterest.

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3 Comments

  • Reply Dianna Lieberman

    Those are great ideas. I’ve never thought to put tuna on a baked potato, but it is a great idea. I think even my boys would love that.

    September 15, 2013 at 12:13 pm
    • Reply Tricia

      My kids thought it sounded weird but they are willing to give it a try so that is good.

      September 15, 2013 at 3:50 pm
  • Reply Liz @ A Nut in a Nutshell

    I never would have thought to combine tuna and baked taters. Good idea!

    September 16, 2013 at 4:11 pm
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