Monday, March 7, 2011

Tuna Patties with Creamy Dill Sauce

This is NOT a gourmet food--and most of the recipes here are for more gourmet food--but if you're like me and trying to find new ways to use that cheaper food storage tuna in recipes, then this is definitely a tasty recipe.  I have really picky kids and they all ate this and said it was good!  Oh and I got this from

To make 8 patties:
4 cans tuna
4 egg whites (I just used the whole eggs, even though it's not as healthy)
1-2 C whole wheat bread crumbs
2 TB dried parsley flakes (I used half fresh parsley and half dried)
1/2 C finely chopped onion
1 1/2 TB lemon juice
1 tsp grated lemon peel (I didn't have this, didn't miss it)
1 tsp dill weed
1/2 tsp pepper
olive or canola oil

Dill Sauce:
1 C mayo (I used plain yogurt because it's healthier and it tasted good)
2 tsp lemon juice
2 tsp grated lemon peel (again, didn't have it and didn't miss it)
1 tsp dill weed

The original recipe also calls for 1 C pureed parsnips to take the place of some of the bread crumbs.  I didn't have parsnips on hand, thought about doing carrots instead, but really didn't want to take the time and go to all that trouble, but I'm sure it would be a tasty way of including more veggies in this recipe.

In a bowl combine bread crumbs, eggs, onion, parsley, lemon juice and peel, dill, and pepper.  Add tuna and mix well.
Shape into 8 large patties or 16 smaller patties (they will be soft).  In a large nonstick skillet, heat oil over medium heat.  Cook patties for 5-6 min on each side or until lightley browned. 
Combine the sauce ingredients in a small bowl; serve with tuna patties.

My kids really liked the sauce with the patties.

Thursday, March 3, 2011

Peanut Thai Chicken

1/4 C. water
3 T. creamy peanut butter
2 T. soy sauce
2 T. lime juice
1 T. brown sugar
1 tsp. freshly grated ginger (I think if you use the powder stuff, you probably want to decrease this depending on how much you like the flavor and spice of ginger)
1/2 tsp. red pepper flakes
1/4 tsp. salt
1 T. oil
1 1/2 lb. chicken, sliced in 1/4" strips
2 cloves garlic, minced
Stir Fry Vegetables (I think the recipe called for snow peas and shallots.  I used a bag of asparagus stir fry from Walmart.)
1/4 C. Peanuts, chopped
1 T. chopped cilantro (I used WAY more than 1 T.)
1/2 tsp. curry (I added this to the recipe, but we really liked the addition)

Combine water, peanut butter, soy sauce, lime juice, brown sugar, ginger, red pepper, and salt.

Heat oil on high.  Add chicken and cook 3 minutes.  Add garlic for 2 min.  Add veggies and stir fry.  Add sauce.

Top with peanuts and cilantro.

We ate it served over rice, but you could do noodles too, if you prefer.