My name is Julia Holloman and I had RNY gastric bypass surgery 7 years ago. I lost 164 pounds.
This is a great recipe for using leftover fish during the weight-loss phase of your program. I usually don’t like to reheat leftover fish because it tends to be dry, and “fishy” but this recipe is a great way to use all that leftover fish, especially if you have several varieties.
It’s similar to chicken salad, so spice it up the way you like. I did add a can of tuna to stretch it for four people.
– Leftover grilled seafood or fish (I used: mahi mahi, and salmon)
– 1 can tuna
– Mayo (I prefer Kraft Light Olive Oil mayo)
– Pickles (sweet or dill, or a little of each)
– Fresh squeezed lemon juice (it adds moisture to the fish and takes away the strong “fishy” taste)
– Salt and pepper to taste
– Garlic salt
– Onion or onion powder
– “Old Bay” seasoning
I served it on a cucumber slice instead of a cracker, or you could add cucumber in the salad.