Pureed/Ground

Tuna Mousse (pureed)- Susan Maria Leach “Before and After”

(2) 6 ounce cans of tuna packed in water, drained
2 tablespoons low-fat mayonnaise
2 tablespoons fat free sour cream
2 tablespoon fat free cream cheese
½ cup shallots finely chopped
1 tablespoon lemon juice
¼ teaspoon ground pepper
½ teaspoon celery seed
2 tablespoon parsley finely chopped

1). In food processor combine all ingredients except for parsley and pulse until smooth.
2). Add parsley and pulse until just combined.
3) Transfer into bowl and refrigerate for at least 1 hour before serving.

Salmon Salad (ground/pureed)- Susan Maria Leach “Before and After”

1lbs cooked salmon fillet, skin and bones removed, then chilled. May use canned salmon.
3 green onions (Scallions), minced.
¼ cup sugar-free Raspberry & Balsamic Dressing, or Sesame Dressing
Kosher salt and ground black pepper

Flake (or puree if gastric bypass) the salmon into fine pieces. Add the green onions and salad dressing and gently combine with salmon mixture. Add salt and pepper to taste. Serve in ½ cup portions.

Turkey Tomato Ragu (ground/pureed) - Susan Maria Leach “Before and After”

1 teaspoon olive oil
1lb lean ground turkey breast
1 garlic clove, minced
1 small red onion, minced
14 oz can tomato sauce
2 teaspoons dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
Kosher salt and ground black pepper

Heat the olive oil in a deep covered skillet over medium-high heat. Brown turkey, mashing with wooden spoon or fork to break up chunks. Add garlic and onion and cook until softened, stirring occasionally. Stir in the tomato sauce and 1 cup water, then ass the basil, oregano, and thyme, and season with salt and pepper to taste. Cover and simmer over low heat for 20 minutes, or until flavors are blended.

½ teaspoon olive oil
1lb medium shrimp, peeled and deveined
¼ cup light mayonnaise
Juice of ½ lemon, about 1 tablespoon
2 green onions (scallions), slices, including the green tops
1 teaspoon Old Bay Seasoning

Heat the olive oil in a large nonstick skillet over medium-high heat. Add shrimp and sauté for 2 to 3 minutes, stirring constantly, until just opaque throughout. Transfer to a small bowl and set aside. Blend the mayonnaise, lemon juice, green onions, and Old Bay Seasoning in food processor until smooth; add the shrimp and pulse until they are very finely chopped and the mixture is well blended. Transfer to a serving bowl, cover and chill.

Mediterranean Tuna Spread (pureed/ground) - Susan Maria Leach “Before and After”

12 oz albacore tuna
2 tablespoons reduced-fat mayonnaise
Juice of 1 lemon, about 2 tablespoons
2 tablespoons drained or finely chopped roasted red peppers
10 olives, pitted and finely chopped
2 tablespoons finely minced red onion
Salt and black pepper to taste

Empty the tuna into a small bowl and mash with a fork until very finely flaked. Add the mayonnaise, lemon juice, roasted peppers, olives and onion and stir to combine, adding little water or chicken broth to further moisten. Add salt and pepper to taste.