The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Two nights ago I made this tuna noodle casserole. Thank goodness, because it was a lot of food and has been sustaining us while I've been sick. You know a dish is good when you feel like eating it a) three times in two days and b) when you're ill for those two days. I followed the recipe closely, but used whole wheat noodles and added another can of tuna, which I think made the casserole heartier. For a veggie side, I sautéed green beans, green onions, and garlic in a bit of canola oil.
If you're looking for a super classic tuna noodle casserole using canned soup and peas, the Sacramento Bee printed a recipe yesterday. There is also a yummy looking Mediterranean tuna antipasto salad for two.
I must note, regarding the author's note on tuna, that the FDA fish advice is only for women who are or may become pregnant, nursing moms, and young children. All too often I see this targeted advice minus the target audience, which can lead to "spillover." That's when people follow nutrition advice that isn't meant for them, and it's usually not a good thing.
"Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe."
So let me clarify, the guidance above is exclusively for a specific subpopulation, not for Americans as a whole. For everyone else, there are no types of fish to limit or avoid. SImply eat a variety of fish at least twice a week!
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
