I can’t tell you how many post-ops have looked me straight in the eye and told me it was impossible for them to have a good lunch at work.
Now for some of you this is true. But many I spoke to worked in offices with all the necessary components to have a good lunch with just a little prep.
Today’s lunch for me are these yummy tuna sliders. They are based on my original tuna burger recipe, but a bit smaller (the Wonder Pouch isn’t so wondrous these days for whatever reason). On top is a mixture of low-fat mayo and Greek yogurt and a dollop of my mango salsa (together the two work sorta like an exotic tartar sauce). I would have loved a few chunks of avocado and maybe some red onion…but we work with what we’ve got!
Nik’s Thai Tuna Sliders
1 can tuna with liquid (preferrably water)
1/4 c. textured vegetable protein (or tvp…if you’re going “huh?” click here)
1 egg, beaten
1 good squirt (about 1/2 tsp) lime juice
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp ground ginger
In a bowl combine tuna (with liquid) and TVP. Mix well and let it sit about 2-3 minutes for the tvp to soak up the liquid.
Add spices and mix well before adding in the egg.
Heat up your sprayed skillet (I used a grill pan). Form the tuna/tvp mixture into slider sized patties (mixture may be loose. Just mush it together and get it in the pan. It’ll hold better once one side is cooked).
Cook 2 minutes on one side then flip and cook about 2 minutes on the other side.
Remove from pan, top as you see fit and enjoy!
Today’s offering was SUPPOSED to be crab cake sliders but guess who forgot to go to the fish monger? Yeah…so…next week peeps!