Tuna "melt" with cabbage

We recently joined a CSA and have been drowning in a sea of cabbage for the last three weeks.  Seriously,  I have started eating cabbage at almost every meal.  I have put it in smoothies, salads, sandwiches, and stir fry.  One of the most satisfying new cabbage recipes is a crunchy tuna salad.  Adding cabbage gives the tuna salad a great texture and adds a lot of good nutrition.

Here is the recipe I loosely follow

Ingredients:

One 5-ounce can tuna, drained
2 cups finely chopped cabbage
1 stalk of celery, chopped
1/4 cup minced chives or onions
1 pickle chopped into very fine pieces

1 tablespoon mayonnaise
3 tablespoons yogurt

1 tablespoon honey mustard or regular mustard

Salt and freshly ground black pepper

Directions:

Shred the tuna with a fork and stir in the rest of the ingredients. Taste and add salt and pepper to taste.  Adjust this recipe as you wish.  I will even add some cajun seasoning to this for a little extra "kick."

To make a tuna "melt" I assemble this on a everything baglethin, top with a tomato (also from our CSA) and you can add cheese if you like. ( I do not like cheese and fish together but love this sandwich warmed under the broiler)  Put under broiler until the edges of the bagel turn brown.  

The remaining tuna salad can be refrigerated for up to two days.

Cilantro Lime Tilapia Tacos

These fish tacos are really delicious and a bit different from most fish tacos I typically come across.  I like them because they can be made in one skillet and incorporate tomatoes and spices right into the fish mixture.  Also, this recipe is so simple yet really, really good.

I found the recipe on Skinny Taste:

Cilantro Lime Tilapia Tacos
Skinnytaste.com
Servings: 4 • Serving Size: 2 tacos • 
Calories: 319 • Fat: 12 g • Protein: 26.5 g • Carb: 33.7 g • Fiber: 9.7 g • Sugar: 3.6 g
Sodium: 76.2 mg (without salt)

Ingredients:

• 1 lb tilapia fillets, rinsed and pat dried
• 1 tsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, finely minced
• 2 jalapeño peppers, chopped (seeds removed for less heat)
• 2 cups diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• salt and pepper to taste
• 8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
• 1 medium haas avocado, sliced
• lime wedges and cilantro for garnish

Notes:  I did not think the original recipe had enough spice.  So, I added in some Sriacha and chili powder to taste.

Serve with some ice-cold Corona with lime and enjoy!  My favorite part of this recipe is the clean-up: one knife, one cutting board and a skillet.