Tuna Salad and Easter Eggs

Hello and Happy Easter!

We have been busy with getting ready for Sunday. My daughter, Jodi, is here for the weekend. She is coloring Easter eggs. It has been a long time since she has colored eggs and she has been having a great time. My input has been an education about the color wheel. You know, Red and Yellow make Orange, Blue and Red make Violet, Blue and Yellow make green and so on. We didn’t have the little wax stick so I found a birthday candle and that worked perfectly.

Here is Jodi showing her work:

The Results:
Easter Eggs

While Jodi was working on eggs, I decided to create a Tuna Salad recipe. When I make recipes, I have to figure out portions, often after the fact. This is because you have to get an idea as to yield and portion control. We watch calories and carbs around this house. I decided to do an amateur photo shoot of how I do this whole weighing and calculating thing.

Here is the recipe:

Lisa’s Own Tuna Salad

8 servings (about 75 grams per serving)

4 tablespoon Mayo
2 Hard Boiled Eggs, chopped
1 tsp Mustard
1 dash pepper, black
2 container Tuna In Water, drained (1 can yields 2: 1/4 cup servings)
2 med branches Celery, chopped
0.25 medium (2-1/2″ dia), Onions, raw, chopped
2 oz. Dill Pickle Spears, chopped
1/2 tsp, Salt

Mix all of the ingredients and weigh. Divide the total weight and divide this by 8 to get the number of grams or ounces per serving.

Nutrition facts vary by the ingedients used.

Nutrition Facts:

Servings 8.0

Amount Per Serving
calories 100

Total Fat 7 g 10 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 53 mg 18 %
Sodium 314 mg 13 %
Potassium 60 mg 2 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 8 g 16 %
Vitamin A 1 %
Vitamin C 2 %
Calcium 1 %
Iron 1 %

This is an original recipe created by Lisa Joy Tomey. As such, it is subject to copyright rules. Please be so kind to acknowledge this by the original creator.

The results of this recipe may vary according to which ingredients are used. Good luck in having an amazing, tasty dish!

Here is how I portioned it:

First, I weighed the whole final recipe in a simple bowl that I mostly use for this purpose. It is nothing special, just a plastic bowl. I set it on the scale and hit zero on the scale so the bowl isn’t counted in the weight. This is the bowl posing on the scale:


Next, I filled the bowl and got the total weight. I did these examples in both grams and ounces. I like to use grams, personally, because it is more exact for my calculations.



Okay, I did the math and found that 75.5 grams is the exact amount to make 8 servings. I rounded this to 75 grams because my scale doesn’t do any smaller. That’s okay because it is not likely to be exact in my world.

Here is a 75 gram serving:


Here is the same serving in Ounces:


Does that look like enough for you? If not, well just adjust it accordingly.

I was most pleased that the total calorie count came to 100 and the carb count was 1. We count both as I have found that just counting carbs doesn’t cut it for us. If I have a 2 carb serving of this, that means 200 calories and, just speaking for this household, there will not be happy faces on weigh in days.

I cook a lot. It is one of the things I find great pleasure in doing. This is my first post of what I hope to be many about recipes I have created on my own.

I hope you enjoyed this post.

Please remember that sharing is caring and share this post with all of your friends!

Source for calculating macros:MyFitnessPal
Join me on the site. My username is lisasowndiet


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