Bronzed Tuna Salad
|Salt||1 1⁄2 Teaspoon|
|Onion powder||3⁄4 Teaspoon|
|Dry mustard||3⁄4 Teaspoon|
|Sweet paprika||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Pumpkin seeds||1⁄2 Cup (8 tbs)|
|Raw wheat germ||1⁄2 Cup (8 tbs)|
|Fresh tuna||16 Ounce (2 Pieces Of 8 Ounce Each)|
|Vegetable oil cooking spray||1|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|Nonfat cottage cheese||1⁄2 Cup (8 tbs)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||5 Ounce (1 Can)|
|Artificial sweetener||2 Gram (2 Packet, 1 Gram Each)|
|Chopped green cabbage||2 Cup (32 tbs) (Finely Chopped)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Finely chopped red bell pepper||1⁄4 Cup (4 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Place a heavy 10-inch skillet, preferably nonstick, over high heat, and add the pumpkin seeds and wheat germ.
Toss and cook until the seeds and wheat germ start to brown, remove from heat and set aside.
Wipe the skillet clean and place it back over high heat to 400°, about 5 minutes.
While the skillet is heating, sprinkle each side of the tuna with a liberal 1/4 teaspoon of the seasoning mix.
When the skillet reaches 400°, spray it lightly with vegetable-oil spray.
Place the tuna in the skillet and cook until it turns a nice brown color, about 2 minutes on each side.
Remove the tuna from the skillet and set it aside to cool.
The tuna will be rare at this point, but out of the skillet it will continue to cook to medium in about 5 minutes.
Once the tuna has cooled, flake it into bite-size pieces and set it aside.
Place the cream cheese, cottage cheese, sour cream, and evaporated milk in a large bowl, add the remaining seasoning mix and, if desired, the artificial sweetener.
Whip to blend thoroughly.
Fold in the cabbage, green onions, bell peppers, reserved pumpkin seeds, and wheat germ.
Gently fold in the flaked tuna until well mixed.