Yield: 4 servings
The omega-3 content of different canned tuna varies considerably; albacore tuna is the richest source of the beneficial fats. Because of the risk of exposure to environmental pollution, adults probably should not eat more than one can of tuna per week.
2 slices rye bread (about 2 ounces)
one 12-ounce can albacore tuna packed in water, drained
1/4 cup sliced green onion
2 tbsp. finely diced celery
1/3 cup chopped fresh parsley
1 tbsp fresh lemon juice
1/4 tsp. cayenne
1/4 tsp salt
2 omega-3-rich eggs, lightly beaten
1 tbsp. canola oil
4 sourdough sandwich rolls
1. Break the bread into pieces and place in a food processor or blender. Pulse several times to form bread crumbs.
2. Combine the bread crumbs, tuna, green onion, and celery in a bowl.
3. In another bowl, combine the next five ingredients. Stir them into the tuna mixture, and form into four equal-sized patties.
4. Heat the oil in a large nonstick skillet over medium to medium-high heat.
5. Add the patties, and cook 4 minutes. Carefully turn the patties over, and cook 4 minutes more, or until golden.
6. Serve on the sandwich rolls with a condiment of choice and extras such as lettuce and tomato, if desired.
From THE OMEGA-3 CONNECTION by Andrew L. Stoll, M.D. Copyright© 2001 Andrew L. Stoll, M.D.
Reprinted by permission of Simon & Schuster, Inc.