This is a low-sodium remake of a Better Homes and Gardens recipe. The original recipe used fish sauce, which is pretty high in sodium, so I substituted Hoisin sauce, which has about half the sodium. I also used Trader Joe’s no-salt-added tuna fish, as it’s the lowest sodium variety that I’ve found. It’s also pretty tasty.
I have to admit that the first time we made these, we left out the Hoisin and Sriracha. They were edible but they really shine when you use all the ingredients. I serve them wrapped in lettuce (just like I eat my turkey burgers) but you could also use some type of low calorie bread. I also like a little dab of Thai sweet chili sauce on mine.
I expect these would freeze OK (if you are just cooking for one person), as they are very similar to my crab cakes, which do wonderful in the freezer. Of course if you are cooking for a larger family, you can always double the recipe. Either way it’s makes a very yummy (and light) lunch, so give it a try.
1 T C Kraft olive oil mayonnaise
1/4 t fresh ginger, grated
1 egg, beaten
1/2 C panko bread crumbs
1/2 T Hoisin sauce
1/2 t Sriracha sauce
1 can Trader Joe’s no-salt-added tuna
2 T celery, thinly sliced
2 T green onions, chopped
2 leafs romaine lettuce
Combine mayonnaise, ginger, egg, panko, Hoisin sauce and Sriracha sauce in a medium bowl. Flake tuna and add to bowl, then add celery and green onions. Mix thoroughly, then let the mixture stand for 10 minutes. Shape into two patties, and place them on a baking sheet sprayed with non-stick cooking spray. Bake at 450 for 10 minutes. Wrap each patty in a lettuce leaf and serve.
Sodium: 253 mg