I have tried to eat salmon, tuna and chicken from can or pouch, however, each time I'm Choking on them after 3 bites. I don't like the taste of fat free or lite mayo. How can I prepare tuna, salmon or chicken w/o choking? any suggestions?

I haven't had my op yet, but when I make tuna now I try to use just a little mayo & use light italian dressing. It cuts calories & tastes way better (to me). I'm used to having some chopped pickles with my tuna, but maybe a little pickle juice wouldn't hurt to moisten & flavor. I'm going to have to remember to ask about seasoning with celery seeds too.

I use chicken broth to moisten tuna or chicken (which I puree). I eat this with soy crisps. 4 oz. of tuna or chicken is 20 grams of protein. I add Mrs. Dash seasoning for flavor...

Fat free ranch and I never looked back. Kraft olive oil and black pepper mayo is pretty good too!

I will try the different ways to prepare my food. Thanks

I mix a pouch of salmon, a pouch of tuna with egg beaters, a little bit of Panko bread crumbs, dried onion, liquid butter extract, pepper, fat-free cheese and a small amount of apple pie spice (yes, you read that right and no, you really can't taste it that much, just adds a little flavor). Place the mixture in a pan sprayed with Pam and bake at 375 until cooked through and browned on top. Lots of protein and freezes well, too!

Try unflavored greek yogurt and mix a little at a time until your tuna salad is moist enough.

I put canned chicken and tuna in a food chopper. It makes it goes down much easier.

I add a teaspoon of mayo and some pickle juice to moisten it.

O my god i tried flounder its the softest and taste so good !!! But As for as salmon i actually took lessons from the queen (my mother) when i first did it i was literally purple from choking but there are serveral ways to make but she says the key is the broth , also you can add a lil olive oil and white wine to the pan but the white wine has to cover the salmon ! I will post my moms several different salmon recipes but try flounder ! Best of luck

I have tried combining tuna and shrimp, green onions, bell pepper, sweet pickles along with a little regular mayo by dukes and now I am thinking about adding a little plain yogurt for moisture too.

You are consuming such little food that I wouldn't worry about fat in your mayo: I never have and had no issues. Use full fat mayo, maybe some spicy mustard.

I use the tuna in a pouch and Dijonaise. I find some brands of tuna are moister than the others, so try a few different brands until you find the one that is right for you. I enjoy the convenience & portability of the pouches as I can toss them in my desk, purse, briefcase, etc. and I kmow I will always have something good to eat.

I hate fat-free of almost anything, but can handle low-fat of many items, including "brand name" mayo. I also find it works well to mix part mayo and part Fage 2% Greek yogurt.

I like all the suggestions about using moist cooking methods, too. But this is one of those areas where the use of one of those porous clay cooking pots would be a good thing... I'm always up for a trip to Bed Bath & Beyond!!

I dislike low fat stuff too. The Hellman's canola mayo is great.

I haven't had my op yet' date=' but when I make tuna now I try to use just a little mayo & use light italian dressing. It cuts calories & tastes way better (to me). I'm used to having some chopped pickles with my tuna, but maybe a little pickle juice wouldn't hurt to moisten & flavor. I'm going to have to remember to ask about seasoning with celery seeds too.[/quote']

No celery seeds post-op for months. Or anything with tiny seeds. They get stuck in your staple line...says my nutritionist.