This site is about my life in the art studio. It includes drawings, paintings, knitting and cross stitch and fun art techniques. I will also include recipes and yoga and book reviews. This is a lifestyle blog with intentional and simple living ideas.
I usually serve this with my salad. I like to have the pineapple cut up in the salad, along with watermelon, cantaloup and cucumber, with a lemon basil dressing from Paul Neuman. There is a toping in the recipe book that is exceptionally good and tasty, but I don’t think I will be making that when I pull this out of the freezer.
This is one of my favorite recipes to make, because it is simple and easy to freeze.
I warmed up the left over rice and veggies from earlier this week. Then I warmed up the chicken burger. (Goal for meals, is to use what I have and what I made).
Gluten free bread crumbs- about 1/4 cup, start with less then add more
Sesame oil start with little then add more if needed
Dice the celery and green onions
put the tuna, bread crumbs, egg and sesame oil in the bowl with the celery and onions. mix together.
the patties will seem either really wet or too dry. If wet, add more bread crumbs, you can also add parmesan cheese, or nutritional yeast if you are dairy free. Once the patties are formed, place them in the refrigerator for at least 20 mins to an hour. Then take them out and cook in a skillet until golden.
Or you can cook them on a skillet loose, no in a burger form. Such as this:
I placed this in the freezer..it will be a good spread for a sandwich, with pasta or in a salad. And even a simple lunch with crackers. All you have to do is thaw it and warm it up.
Serve this with rice, quinoa, or gluten free spaghetti, with a side salad, green beans or other vegetables. Remember to put some fruit on your plate for some sweetness!