Fish is always a good idea and for those celebrating lent finding great recipe options that are easy and fast is key. Anna Rossi joins registered Dietitian Liz Weiss in the kitchen to learn some great new ways to make tuna the star if your table.
{Sponsored}
Makes 4 Servings
2 cans Portofino tuna, drained and flaked
1/4 cup plus 3 tablespoons dried whole wheat bread crumbs, divided
2/3 cup shredded reduced-fat Cheddar cheese
2/3 cup frozen corn kernels, thawed
1/4 cup light mayonnaise
Local
1 large egg, beaten
1 tablespoon Dijon mustard or mustard dill sauce
1 tablespoon chopped fresh tarragon or chives
Zest of half a lemon
1 tablespoon organic canola oil or extra virgin olive oil
Place the tuna, 1/4 cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, zest, and Old Bay Seasoning as desired in a bowl and mix until well combined.
Shape the mixture into 8 patties (a generous 1/4 cup each) and coat with the remaining 3 tablespoons bread crumbs.
Heat half the oil in a large nonstick skillet over medium-high heat. Cook the cakes until the bottoms are golden brown, 5 minutes. Flip the cakes, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.
The other recipes featured click below:
•Tuscan Tuna and White Bean Salad:
Recipe Courtesy: Liz Weiss, MS, RDN from Liz’s Healthy Table {Sponsored}
