Tuna patties taste good both hot and cold. Therefore, they are ideal for preparing and take away. Pak Choi should only be added just shortly before consumption, as it will soften very quickly. It also contains a lot of beta-carotene as well as vitamin A, which hold the cell-damaging free radicals in check. In times of increased physical stress, the muscle cells are particularly threatened by free radicals.
Ingredients per serving
- 150g (5.3 oz.) canned tuna (“in own juice” or “natural”)
- 30g (1 oz.) oatmeal
- 1 egg
- ½ onion
- 1 (200g / 7oz.) pak choi
- ½ bell pepper
- 1 spring onion100g (3.5 oz)
- soy or mung bean sprouts (fresh or pickled)
- 2 (20g/ 0.7 oz.) tablespoons sesame seeds
- 1 piece of ginger, approx. size of a thumb (20g or 0.7 oz.)
- ½ lime
- 3 tablespoons soy sauce
- Roast sesame in a pan without any fat on medium heat for about 3 minutes.
- Pick apart tuna with a fork.
- Process oatmeal in a blender at the highest level to get a kind of flour.
- Peel onion, dice finely.
- Mix tuna, ground oatmeal, egg and onion dices thoroughly.
- Form 4 patties with your hands.
- Heat oil in a pan on medium heat
- Fry tuna patties from each side for about 4 minutes.
- Meanwhile wash pak choi, peppers, spring onions and sprouts (if necessary), pat dry.
- Cut pak choi into strips.
- Core peppers and cut into strips.
- Cut spring onion into rings.
- Mix pak choi, bell pepper, spring onion, sprouts and sesame seeds in a big bowl.
- Peel ginger, grate finely.
- Squeeze lime.
- Mix grated ginger, lime juice and soy sauce, pour over the salad.
- Serve salad with tuna patties.