Purées · Lunch · by Mara
Tidewatcher's Green-Pea Mash
Tuna and Green-Pea Purée
A cool, savory pairing for members ready to move beyond dairy-only purées. Pea skins and dry tuna are not purée-stage textures; blend thoroughly, strain when needed, and use only with your care team's approval.
- Total time
- 10 min
- Yield
- 2 small servings
- Serving
- About 1/2 cup
- Texture
- Thick, moist, and completely smooth
Ingredients
- 1 can (5 ounces) tuna in water, drained very well
- 2 teaspoons light mayonnaise
- 1/2 cup cooked green peas
- 1/4 cup warm unsalted vegetable or chicken broth, divided, plus more as needed
Directions
- 1
Blend the drained tuna, mayonnaise, and half the broth until no flakes or fibers remain.
- 2
Blend the peas separately with the remaining broth until perfectly smooth.
- 3
Press the pea purée through a fine-mesh strainer to remove every skin; strain the tuna mixture too if needed.
- 4
Add broth by the teaspoon until both purées are moist and cohesive, never sticky or dry.
- 5
Divide between two small bowls and eat slowly according to your care team's volume guidance.
PER SERVING
Nutrition
- Protein
- 15g
- Calories
- 145
- Carbs
- 10g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 260mg
Estimated per serving using tuna packed in water, light mayonnaise, peas, and unsalted broth. Tuna and mayonnaise brands can change sodium and fat considerably.
Source: Inspired by the University of Iowa Health Care puréed-stage menu pairing of tuna, light mayonnaise, and puréed peas (https://uihc.org/educational-resources/golden-rules-bariatric-nutrition-and-lifestyle-guidelines); independently developed and worded Guild recipe.
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