Monday, April 27, 2009


I grew up on classic American foods for the poor. Macaroni adds to any dish--extending the life and the amount of anything. Tuna fish was also the magic addition to foods when I was growing up. Now of course Tuna is far less affordable than even chicken breast, pound for pound. I am not sure if it is because of the mercury scare or the fact less and less people want to even take the time to prepare something other than a tuna sandwich with this magical canned goodness.

I will not go on and on about the dangers of the content of this tuna, at all. Hype and propaganda should not govern common sense choices of menu items, right? I will however direct you to this one article to help you make a choice : Not Eating Tuna Causes More Risk .

So, allow Squeaky Gourmet to reintroduce to you Tuna Fish!

Squeaky Gourmet's Tuna Cakes
Serves 4

12 oz canned tuna- drained
2 egg whites
1/2 cup oatmeal
1/2 cup raw onion diced
1 tbls low sodium soy sauce
2 tbls olive oil

Blend the oats in a coffee grinder until they are a course flour. Mix the tuna with the onions, soy sauce and egg whites. Add enough oat flour until a pasty ball can be formed. Heat olive oil in a skillet on medium high heat. Flatten the formed tuna ball into a patty shape and place in the hot oil. Take care not to burn yourself with the hot oil as it may splatter a bit when the cake is put in the pan. Serve on a bed of fresh peas.

Calories Per Cake- 224
Carbohydrates- 9 grams
Fats- 10 grams
Protein- 27 grams

These are excellent served cold as well, so you can make these ahead of time and use for lunches or picnics!

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