Have a bowl of B12 for lunch today! That headline was a joke, yolks are fine.
I love tuna fish – not the fancy smanzie yellow-fin variety – just the plain old “out of the can” kind that sells for 69 cents. In fact, the first thing I learned to cook as a young adult was tuna casserole.
Who could forget that “go to” casserole of the 70s, cooked up with noodles and a potato chip topping. Yummo.
My first husband hated that concoction, and I’m convinced that’s one of the reasons we couldn’t make a go of it. I wasn’t willing to give it up, and he wasn’t willing to eat it! To this day I called it my “How to get rid of a man casserole.”
Now I’m vindicated. Turns out the latest research shows tuna and eggs are good sources of vitamin B12 which may help keep brain atrophy in check. As if wrinkles weren’t bad enough, turns out our brains shrivel as we age as well.
In a five-year study, people in their 60s and beyond who were low – but not deficient in B12 – were three to six times more likely to have brain atrophy than people on the higher end.
Brain shrinkage is commonly seen in people with Alzheimer’s disease, and more and more research points to a connection between cognitive function and B12 levels.
Getting 25 micrograms of vitamin B12 from a supplement can make your RealAge 0.6 years younger. I’m in. So girls, hold off on celebrating my birthday until October! I’m doing eggs, tuna AND supplements and hoping it will reverse the shrivel everywhere!
If you can’t stomach the tuna casserole, here’s a more hip version for your repertoire – great to serve on triscuits as an appetizer. It’s low carb, low cal, low fat – a dieter’s dream. This would have sent my first husband screaming into the woods. Which now that I think about it, is just what happened!
- 1 6-ounce can chunk light tuna in water
- 4 ounces reduced-fat cream cheese, (1/2 cup)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne pepper, or more to taste
- 3 tablespoons capers, rinsed and chopped
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
1. Combine tuna, cream cheese, oil, lemon juice and cayenne in a food processor and process until smooth. Transfer to a serving bowl; stir in capers, parsley and thyme.
Hot Tuna and Egg Salad Sandwiches
(modified from Quick Cooking Magazine)
- 6 hard boiled eggs, chopped
- 2 cans tuna (6 oz each), drained and flaked
- 1 cup (4 oz) shredded sharp cheddar cheese
- 1/2 cup chopped onion
- 3/4 tsp pepper
- 1 cup mayonnaise or salad dressing
- 8 whole wheat rolls split
1. In a bowl, combine eggs and tuna. Add the cheese, onion, and pepper; mix well. Stir in the mayonnaise.
2. Spoon about 1/2 cup onto each roll
3. Wrap individually in heavy-duty foil.
4. Bake at 400 degrees for 15 minutes or until heated through.
Yield: 8 serving