Tuna Mousse Recipe – Phase 3 of the Post Bariatric Surgery Diet


(upbeat music) – As you may know,
phase three of the bariatric diet is often referred to as
the puree, or blended diet. By now, you’ve gone through
the liquid phase of your diet, and it’s time to progress to foods that are the consistency of baby food. Hence the term puree and blended. This is the time that you wanna ensure that you’re getting enough protein
in your diet through the intake of protein-rich foods. – During this phase of your diet, you may only be able to tolerate one to two ounces of meats. Please remember
to include small portions of pureed fruits or vegetables. You may make your own
pureed fruits or vegetables, and for convenience you can also use pre-made stage two baby foods,
just like these. – So, the challenge is to do this in a way that’s satisfying and delicious, and not necessarily what you’d associate with food that’s the consistency
of baby food. So, while many people
would wanna gravitate towards things like mashed potatoes, there’s a lot of great recipes out there that will offer you great flavor
and variety to your meals. And today, we’re gonna show you how to make a delicious tuna mousse that’s fantastic for
lunch or a light supper. – Delicious. – [Narrator] In a food processor, start with two five-ounce cans of tuna packed in water and drained. It is important to make sure that the tuna is packed in water to limit any extra fats from oil. Remember, the whole point
of bariatric surgery is to limit empty calories
from added fats and sugars. Add two tablespoons of low-fat mayo. Two tablespoons of fat-free sour cream. And two tablespoons of
fat-free cream cheese that has been softened. Next, you will need half a cup, or approximately one shallot
finely chopped. A shallot has the flavor of an onion with just a little hint of garlic. Now, add a 1/4 teaspoon ground pepper, 1/2 teaspoon celery seed. Finish off with one tablespoon
of lemon juice to add a little brightness to this dish. Blend all these ingredients until smooth and the consistency
of stage two baby food. Add two tablespoons of parsley, and continue to pulse
until it is combined thoroughly. Refrigerate for at least one hour
before serving. This recipes will make
four four-ounce, or 1/2 cup servings. (upbeat music)

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