Feeling the kind of blue around the holidays that comes with bittersweet nostalgia? Get happy with tuna or sardines, mackerel or other oily fish! These ingredient powerhouses are some of the richest sources of omega-3 fats that keep brain cell walls flexible! These mood brightening fatty acids work as well as prescription antidepressants. These good fats which keep brain cell walls from being stiff help the brain work efficiently. This sends our mood spiraling upward, explains lead study author William Carlezon, Ph D. Aim for two servings of salmon, tuna, or other fish per week. For a new way to serve water-packed tuna, try my colorful TUNA STUFFED PEPPERS!
1 pouch (11 oz.) water-packed tuna
6 peppers, red and green
1 cup chopped onions
1 clove garlic, minced
1 tbsp. Olive Oil
½ tsp. oregano
1 tsp. parsley
1 – ¼ cups cooked brown rice
Salt and pepper
1 cup cheddar cheese
- Preheat oven to 350°F.
- Cut tops off the peppers and clean out the interiors. Slice the top of the pepper around the stem (discard the stem) and cut the pepper into small dices.
- Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced pepper and cook until onions and peppers are soft, about 5 minutes. Add oregano, parsley, salt and pepper, tuna and rice. Mix to blend well.
- Stuff peppers with mixture. Place in 8 x8 square baking dish.
- Bake in preheated oven for 15 minutes. Top with cheese and bake for 5 additional minutes to melt the cheese.