I’m having company this weekend and thought I’d make a batch of my favorite tuna treat. This recipe got me through the first 2 weeks of my low-carb journey as I found it very satisfying with carrot or celery sticks. It’s tasty and filling as well. If you like things spicy, add even more spice than I indicate below. You can omit the tobasco if you prefer a milder version, but the flavor is quite good with tuna! Saturday I plan to serve it with some of my Almond-Arrowroot Crackers . This dish is suitable for all phases of Atkins and other Keto diets.
INGREDIENTS:
1 6.5 oz foil pouch oil-pack tuna (if using canned, the 5 oz. can will do fine)
1 stick butter, unsalted, softened (4 oz.)
½ c. chopped parsley
1 tsp. fresh lime juice
¼ tsp. onion powder
1/8 tsp. cayenne pepper (more if you’re adventurous) or ¼ tsp. my Seafood Spice Blend
1/2-1 tsp. Chipotle Tobasco® sauce (optional)
DIRECTIONS: Combine all ingredients in the bowl of a food processor or blender and pulse until well mixed. Garnish with a sprinkle more of the spice blend. Serve with celery sticks or your favorite low-carb crackers.
NUTRITIONAL INFO: Makes 4 servings. ¼ batch contains:
286 calories, 26.3g fat, 1g carbs, 0.25g fiber, 0.75g NET CARBS, 12g protein, 149 mg sodium
Buttoni's Low-Carb Recipes 