Sweet and Tangy Tuna-Stuffed Salmon

I didn’t really know what to call this.. Sweet and tangy? Sweet and sour? Either works; you get the idea. I hope. This was so good I nearly cried when I finished it. It outdid my expectations by farrrrr. Even if you don’t stuff salmon, the tuna mixture from the inside alone is amazing. It’d be great for some quick meals since you don’t have to cook the canned tuna.

photo (3)Sweet and Tangy Tuna-Stuffed Salmon

Serves: 2

  • 1/2 can of tuna (2 oz)
  • 3 TBSP all natural tomato sauce
  • 1 tsp braggs liquid aminos
  • 1 tsp apple cider vinegar
  • 1/2 TBSP stevia
  • 1/2 tsp minced garlic
  • 1/8 tsp ginger
  • 6 oz raw salmon filet

Mix all of the ingredients together except for the salmon. Take the salmon filet and slice it in half parallel to the table, so you have two long, flat strips. Place half of the tuna mix in the center of each salmon strip. Roll the salmon around the tuna and secure with a toothpick. Place on a baking sheet sprayed with nonstick spray and top with black pepper and a splash of braggs liquid aminos. Bake at 375 F for 20-22 minutes.

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