 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I especially love these when made with honey mirin teriyaki sauce. They're wonderful with a ring of pineapple and perhaps a bit more teriyaki sauce drizzled on top. 37% lower in calories than the original recipe! Ingredients:
2 cans tuna, light, canned in water, drained and flaked |
1/4 cup egg substitute |
2 slices bread, reduced-calorie, wheat (enough for about 3/4 cup dry bread crumbs) |
3 green onions, minced |
1 clove garlic, peeled and minced |
1 tablespoon soy sauce |
1 tablespoon teriyaki sauce |
1 tablespoon ketchup |
1 teaspoon sesame oil |
1 teaspoon black pepper |
1 cooking spray |
Directions:
1. Bake fresh bread slices in a slow oven (around 200 F) until slightly dry. Put into food processor or blender. You'll need approximately 3/4 cup of breadcrumbs; it's fine if there isn't quite 3/4 cup.
2. In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture.
3. Form the mixture into about 6 patties approximately 1 inch thick.
4. Heat a medium skillet over medium heat. Using cooking spray, fry each patty about 5 minutes on each side.
|
|