Who Says Hospital Foods are No Good? A Take on a Low Sodium Diet: Herbed Tuna Bellylets with Cucumbe

Of course this recipe is NOT what we exactly serve in the hospital I’m working with at the moment because it’s like total no-no, (I just want to clarify that! I’d like to keep my job too, thank you!). This is my own invention of a low-salt dish inspired by Saranggani Bay Recipe (I’m a fan of their Cajun Creamdory by the way!) so I decided to make my own version of it on tuna bellylets we have at home.

Having a health condition that requires you to modify the taste and amount of your food should not put you in despair; there are a lot of techniques you can apply to achieve a delicious meal that would still cater to your health requirements and restrictions.

My mom was recently hospitalized (due to overfatigue and mild hypertension) and she was on a low salt diet for days. Now she’s cutting back on salty and oily foods at home, and being her personal Nutritionist-Dietician, I’m exploring and researching all the healthy options for her; that’s where I’m getting all the inspiration to share my expertise. This is dedicated for all those who want to stay off the salt due to certain health conditions and stay healthy, but still enjoy their heart-friendly foods like everybody else!

Overview of Sodium-restricted Diets:

This disease-specific diet is prescribed first and foremost for the control of hypertension and edema, or the abnormal infiltration and excess accumulation of serous fluid in connective tissue or in a serous cavity (©2016 Merriam-Webster, Inc). For mild hypertension, a low sodium diet is recommended, which limits sodium intake to 90-150 mEq sodium or 2000-3500mg sodium, equivalent to a household measure of 1 to 1 ½ teaspoons of salt (a teaspoon or 6 grams of salt is equivalent to 2,325.5 mg, according to USDA).

Health Benefits of Tuna:

Tuna is a rich source of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) which are omega-3 fatty acids that have anti-inflammatory effect in our internal body system. It is also rich in selenium, an antioxidant mineral. Antioxidants fight off free radicals that accumulate in our body; these free radicals destroy the integrity of our cells, it also causes our cell’s premature aging and death.

Health Benefits of Sesame Oil:

Sesame oil is a heart-friendly cooking oil since it helps to lower high blood pressure, it is an abundant source of oleic acid which is good for our cardiovascular system, and also contains polyunsaturated fatty acids which acts as a scavenger for cholesterol build-up within the arterial walls and blood vessels, keeping our cholesterol levels low, and atherosclerosis at bay.

This recipe serves 1 and provides 7.67g of Carbohydrates, 58.39g Protein, 23.92g Fat, 187.28mg Sodium and 496.62 Calories.

Herbed Tuna Bellylets with Cucumber-Mango Salsa

Ingredients:

195g Tuna bellylets

55g Cucumber, diced

Slices of fresh lemon

1 teaspoon thyme

1 teaspoon basil

1 teaspoon parsley

1 teaspoon ground black pepper

1 ½ tablespoons of sesame oil

1 ½ tablespoons of mango sauce (contains 60mg sodium)

Directions:

Wash the tuna bellylets, cucumber and lemon. Cut the tuna bellylets into small pieces. Set aside.

Peel off the cucumber skin and then dice.

In a separate bowl, add all the dry ingredients, (thyme, basil, parsley and ground black pepper). Add 1 ½ tablespoons of sesame oil and mix well.

Brush the mixed spices onto the tuna bellylets, make sure every surface gets covered up with the mixtures of spices and sesame oil.

Squeeze fresh lemon juice over the tuna.

Preheat the oven for 5 minutes at medium heat. Place the tuna bellylets in a pan then into the preheated oven. Bake for 15-20 minutes.

Serve with hot rice, add the diced cucumber topped with your favorite mango sauce as side dish, and garnish with slices of fresh lemon.

Indulge to your heart’s content!

Side notes:

• You don’t need to bake the tuna for a very long time, 15 minutes on medium heat is enough; tuna is quite popular eaten raw in most Japanese cuisine.

• The intensity of taste and aroma of this dish can be heightened or toned down to your liking as you manipulate the amount of the herbs you are using.

• If you desire to do away with the use of sesame oil, it’s totally fine, so long as you line your pan with a baking sheet before placing your tuna bellylets; if not, your cooked tuna will stick onto the burnt pan and you will have a hard time taking it off, chances are you will have to scrape the tuna off the pan (leaving a shriveled-looking tuna) and it may ruin the presentation of your dish.

• Sesame oil has a lot of health benefits, but remember, it is still OIL, it has an equivalent 9 kcal (per 1g fat) and it will still add up to your total caloric intake, so watch out.

• This is actually a dish for a low salt diet; but you can do away with the salt completely. The combination of spices will give you already a palatable and aromatic dish you will definitely appreciate and love!

In-depth Nutritional Profile

I hope this recipe and article helped you a lot. I really enjoyed doing this and I hope you will also at home. Don’t forget to leave a comment or two. Till our next foodie experience, ciao!

Sources:

1. Tanchoco, Cruz. Handbook for Nutrition Management of Renal Diseases.2011. FNRI-DOST. Metro Manila

2. Nutritionist-Dietitians’ Association of the Philippines. Diet Manual, 5th edition, 2010. Makati, Metro Manila 1200.

3. Mahan, L.K., and S. Escott-Stump. 11th edition, 2004. Krause’s Food, Nutrition and Diet Therapy, USA

4.The Philippine Food Composition Tables. 1997. FNRI-DOST. Metro Manila, Philippines