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MAIN DISHES- SEAFOOD- FISH:
Thai- Style Tuna Cakes
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Thai-
Style Tuna Cakes |
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Good eats...
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2
cups |
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baby
spinach |
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1
lb |
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tuna
steak, cut into 1-inch chunks |
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1
large |
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egg
white, lightly beaten |
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1
large |
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scallion, finely chopped |
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1
Tbs |
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grated peeled fresh ginger |
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1
Tbs |
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Asian fish sauce (nam pla) or
reduced-sodium soy sauce |
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½
cup |
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panko breadcrumbs |
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1
Tbs |
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canola oil |
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lime
wedges |
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1 |
Put spinach
in a food processor and pulse until finely
chopped; transfer to a large bowl. Put the tuna
in a the food processor and pulse until coarsely
chopped; transfer to the bowl with the spinach.
Add the egg white, scallion, ginger and fish
sauce, stirring until just combined. Form into
four ½-inch-thick cakes. |
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2 |
Spread the
bread crumbs on a sheet of waxed paper. Working
with one cake at a time, coat both sides with
the crumbs, shaking off the excess. Discard any
remaining crumbs. |
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3 |
Heat the oil
in a large nonstick skillet over medium-high
heat. Add the cakes and cook until browned on
the outside but still pink in the center, about
3 minutes on each side. Serve with lime wedges. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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219.30 |
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Calories From Fat (22%) |
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48.47 |
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% Daily Value |
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Total Fat
5.39g |
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8% |
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Saturated Fat 0.69g |
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3% |
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Cholesterol
51.03mg |
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17% |
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Sodium
515.08mg |
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21% |
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Potassium
663.70mg |
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19% |
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Carbohydrates
11.21g |
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4% |
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Dietary Fiber 1.13g |
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5% |
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Sugar 1.13g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.08g |
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Protein
30.02g |
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60% |
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WW Points 4.5 |
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Recipe Source |
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Weight Watchers |
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