Mediterranean Tuna Patties
Mediterranean Tuna Patties
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 238 |
| pro | 16 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | 3 g |
| chol | 79 mg |
| sodium | 635 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 5 |
| vit C | 12 |
| folate | 6 |
Couscous adds unique texture to these delicious patties from our August 2005 "Discover Couscous" story. Serve with Lemon Yogurt Sauce, chopped tomato salad and wedges of Greek-style pita bread.
Ingredients
-
1/2 cup (125 mL) whole wheat couscous
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) ground cumin
2 cans (each 6 oz/170 g) water-packed flaked tuna, drained
1/4 cup (50 mL) chopped kalamata_olives
1/4 cup (50 mL) chopped oil-packed sun-dried_tomatoes
1/4 cup (50 mL) light mayonnaise
2 cloves garlic, minced
2 eggs, lightly beaten
2 tbsp (25 mL) chopped fresh parsley
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
Preparation
In large bowl, combine couscous, lemon juice and cumin. Pour in 1/2 cup (125 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
Add tuna, olives, tomatoes, mayonnaise, garlic, eggs, parsley, salt and pepper; toss with fork to combine.
With wet hands, form into six 3/4-inch (2 cm) thick patties, pressing firmly. Cover and refrigerate for 30 minutes to firm up. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
In large skillet, heat oil over medium heat; fry patties, turning once, until golden, about 8 minutes.
Source : Canadian Living Magazine: August 2005
- Keywords : Main Course; Sides; Skillet; Couscous; Kalamata olives; Tuna; Mayonnaise; Eggs; Sun-dried tomatoes; Vegetarian;
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