Here's my tuna recipe..Now it is time consuming, and it should last you about a week. I havnt done any totals for the calories, but pretty much all you have to do, is see how many cups you have at the end, and convert it into tablespoons..

Here is the original recipe, substitute the mayo and cheese with low fat(you already know ).

4 small cans tuna
16 oz tomato sauce
8 oz philadephia cream cheese
1/2 cup mayo
1 cup onions
1 cup celery
2 envelopes Gelatine, unflavored (brand Knox you can find this by the jellos)
salt pepper to taste.

In a large mixing bowl add the tuna, use a hand blender, and blend the chunks.
then, add the cheese,and mayo and blend again until creamy.


Set that aside for now, and you want to use a food processor or chopper for the onions and make sure you have no chunks left after chopping. do the same with the celery, then add to your tuna mix, mix again.

Now, last part. Take the tomato sauce in a small pan , and warm it up on low heat. Add the gelatin into the sauce and mix very well. When it starts bubbling, add it to your tuna mix. Blend well again. Add some salt and pepper to taste.

Thats it, now you want to measure how many cups you have, so you can figure out the calories.Then pour the mixture in small plastic glad containers.
Put it in your fridge and ready to eat in about 6 hours. Long wait but it's soo delicious. Best part, NO FISHY TASTE!

I eat this with Whole grain wheat thins as a snack, or as a tuna salad with bread.

This sounds great...i will try it and post...