- Make fritter mixture
- Chop and prepare coleslaw
- Start frying fritters
- Make coleslaw dressing
- Make yogurt dipping sauce
Tuna fritters with yogurt dipping sauce
This mixture can be made up to two days ahead and kept in the fridge. You can make them into patties while the pan is hot and do it all in the moment in batches!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1/2 cup whole wheat bread crumbs
- 1/4 cup coconut milk
- 3 cans tuna in water
- 1 tablespoon garlic powder
- 1 teaspoon salt pink Himalayan
- 1 teaspoon curry powder
- 1 onion
- 1 leek
- 1 spicy red pepper seeds removed for less spice
- 3 scallions tops removed
- 1 cup fresh basil
- 1 teaspoon coconut oil
- 3 eggs
- 1/4 cup extra virgin olive oil for frying (and more if needed)
- 2 cups nonfat yogurt
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- 1/4 cup salted or roasted peanuts crushed
Directions:
- In a large mixing bowl add bread crumbs and mix with coconut milk.
- Add onions, leek, pepper, scallions, basil and coconut oil into food processor and pulse 3 times or until just chopped. Add to mixing bowl.
- Add tuna, eggs and spices and mix well. Make into small round fritters.
- Place non stick pan on high heat. Add oil and get hot. Add fritters, don’t overcrowd the pan and fry for 3 minutes on each side. Place on paper towel to drain. (Do in batches and replace oil when needed.)
- In a small bowl, add yogurt, lime juice, cilantro and peanuts and mix. Serve as dipping sauce
Notes & Tips:
This is one of those recipes that I thought my kids would take one look at and laugh but because I had them help me and they were freshly fried, they were devoured! Don't leave out the yogurt dipping sauce, it makes the whole dish but feel free to just serve yogurt without the lime, cilantro and peanuts.
Asian pear purple slaw
This coleslaw is so refreshing! If you can’t find Asian pears, feel free to use regular brown or green crunchy pears or green apples.
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1 purple cabbage small, cut in half, cores cut out and thinly sliced
- 2 Asian pears chopped into small cubes
- 4 scallions chopped
- 1/2 cup rice wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon salt pink Himalayan
- 1 tablespoon whole grain mustard
- 1 teaspoon red chili flakes optional
Directions:
- Whisk dressing together in large bowl. Add cabbage, scallions and pears and mix.
- Prepare 1 hour before serve. Serve cold.
Notes & Tips:
Depending on how you like your coleslaw, crunchy or soft, is how much in advance you can make it!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Deconstructed burger salad:
- There are no real tips for this meal because they are so good as is the next day! The coleslaw will be softer but not mushy. The tuna fritters are amazing room temperature and will be surprisingly still crunchy on the outside and soft on the inside!.
