I've missed it.
Last winter I decided to concentrate on one cookbook of mine each month. I might do that again but for now I'm going to try some new lunch recipes. Our lunches around here are in a deep, deep rut. I need some new material. Grilled cheese, sandwiches, perogies, Jungle Buddies (white meat chicken nuggets). I'm tired of them all. The kids are too. So, I've started to peruse the interweb for some ideas and hit one today which I tried out. This recipe is from Today's Parent Magazine.
Asian Tuna Nuggets
|1 16 oz||(184 g) can tuna, drained and finely flaked|
|½ cup||(125 mL) cooked rice (cold leftover is perfect)|
|3 tbsp||(45 mL) dry bread crumbs|
|1||green onion, minced|
|1||clove garlic, squished|
|2 tsp|| (10 mL) soy sauce |
Edited to add: 1 tsp of grated fresh ginger (I totally forgot to type that and it is really important for the flavour)
Preheat the oven to 400°F. Grease a cookie sheet. Empty the tuna into a mixing bowl and mash it up well with a fork. Add the rice, bread crumbs, green onion and garlic and mix well, making sure the clumps of rice are broken up.
In a small bowl, stir together the beaten egg, soy sauce and grated ginger root. Add to the tuna mixture and mix very well.
Working with 1 tbsp at a time, form mixture into small patties about 1 inch in diameter. Make sure they’re firmly packed. Place on the prepared cookie sheet. Bake for 14 to 16 minutes, or until lightly browned and crisp on the outside. Serve immediately with sweet-and-sour sauce for dipping.
Yum, yum, super-yum! These were great. Emily gave it a ho-hum rating but she hasn't been eating much for lunch the last few days (too excited to get on that school bus and head to JK). Hope threw her traditional lunch temper tantrum when I set the food in front of her (meals are decidedly unpleasant right now) but came back to it later and ate four of them. I snarfed.
Very healthy, very delicious. Two thumbs up.