This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.
A few years ago when I found out I was pregnant with my twins, I was of course in shock and became insane about researching every little detail that I could about being pregnant, what to eat, what not to eat, what activities I should do, what activities I should not do, etc. The whole process as a first time mom is not only overwhelming but it can also be confusing, especially when you get into researching the food subject. I was told by my doctor not to eat tuna, lunch meat, certain cheeses, etc and that’s exactly what I did. I had absolutely no fish products because they are supposed to have a large amount of mercury in them.
There were some studies released recently that say while it’s true that pregnant women should stay away from fish high in mercury (shark, mackerel, swordfish, tilefish), it is actually SMART to eat seafood during pregnancy. The studies on healthy tuna say that not eating fish while being pregnant can lead to depression. Tuna is a low mercury fish, so including it in your diet while pregnant can be good for you.
I have a friend that’s pregnant now and her doctor also told her to stay away from the same foods. So when I read these studies, I shared them with my friend and she printed them out and took them to her doctor. Her physician checked out the studies and did some research and told her to go ahead and eat tuna but to keep it at limited amounts. She was super excited because she loves seafood and has been craving it since she became pregnant. So we got together one night with some friends and cooked up a delicious healthy tuna recipe that we both loved.
The recipes we made were a Southwest Tuna Salad and Garden Bow Tie Pasta. I’ve included both recipes below so you can try them for yourselves. (I would love to know what you think of them if you do try them!)
Southwest Tuna Salad
- 1 (2.6-ounces) pouch of Chunk Light or Albacore Tuna (if using cans, drained and chunked)
- ½ cup black beans, drained and rinsed
- ¼ cup low-fat Ranch dressing
- 1/4 cup Mexican cheese blend, shredded
- 2 ½ cups (4-ounces) lettuce, washed and torn
- ½ cup whole kernel corn
- ¼ cup salsa
Directions: In a large salad bowl place lettuce, tuna, beans, corn and ranch dressing. Top with salsa and cheese. For two small salads, divide all ingredients in half.
Garden Bow Tie Pasta
- 1 (6.4-oz.) pouch or 2 (2.6-oz.) pouches or 2 Cans (5-oz.) tuna (if using cans, drained and chunked)
- 2 Tbsp. Olive oil
- ¼ pound Portabella mushrooms, sliced
- 3 Tbsp. Fresh or 1 Tbsp. Dried Thyme
- To taste Garlic salt and Pepper
- ½ pound Bow tie pasta
- 1 cup Onions, sliced
- 1 cup White wine
- 4 cups Vegetable medley, frozen
Directions: Cook pasta according to package directions, drain; rinse. In large skillet, heat olive oil over medium-high heat; sauté onions and mushrooms for 3-5 minutes. Add wine and continue cooking 2 minutes. Add thyme, tuna, vegetables, and mix gently. Add pasta; season with garlic salt and pepper; heat 3-4 minutes. Garnish option: grated Parmesan cheese.
I had actually never had tuna in my salad or in a pasta so I wasn’t sure if I would like either of these recipes. To me, tuna was always the best with a little mayo and relish but both of these recipes were delicious. We had small portions of each so there was plenty left over for my husband to snack on.. which he did later that night. He really enjoyed the pasta which was a surprise to me because he’s not a pasta eater.
Throughout my entire pregnancy and even afterward I suffered from depression. So now that I’ve read that study, I wonder if I should have eaten tuna and if it would have helped with the depression.
So now these studies are out, go get you some healthy tuna recipes and gobble them up, even if you’re pregnant.