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Ingredients
- 12 ounces (340 g) canned water pack tuna, drained
- 1 stalk celery
- 6 scallions
- 1/2 green pepper
- 2 tablespoons (7.6 g) chopped parsley
- 1 egg
- 1 tablespoon (15 ml) spicy brown mustard or Dijon mustard
- 30 g rice protein powder
- 4 to 5 tablespoons (56 to 70 g) butter, divided
Method
- Put the celery, scallions, pepper, parsley, egg, and mustard in a food processor with the S-blade in place and pulse until the vegetables are chopped to a medium-fine consistency
- Add the tuna and rice protein powder and pulse to mix
- Spray a large, heavy skillet with nonstick cooking spray and place over medium-high heat
- Melt 2 to 3 tablespoons (28 to 42 g) of butter in it and drop in the tuna mixture by the tablespoonful
- Fry until brown, turn, and brown other side
- It takes two batches to cook all of this mixture in my skillet; add the rest of the butter when you make the second batch
- Serve with Easy Remoulade Sauce
Makes 4 or 5 servings
- Assuming 5 servings, and not including the Sauce, each will have 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 32 grams of protein
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Tuna Casserole:Combine all ingredients and pour into a greased casserole Bake at 350 degrees F for 45 Continue Reading →