A few things I can think of.
Tuna fish salad, and tuna salad sandwiches.
Shrimp- very flexible when cooked. Can be served cold in a salad or cooked with pasta or soup.
Crab-cheese wontons (there is a low cal recipe on sparkrecipes.com).
Any sort of fish or shrimp taco- Also flexible in that they can be serves cold or hot.
I will make fish or shrimp, and I always double the recipe and take the left overs. For example, if I make a baked salmon, whatever salmon is left over I can take as a topping for a salad, or make a tuna salad, only with salmon and dill instead of tuna and taragon.
Hope this helps!
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