Recipes: Grilled Tuna Burgers with Ginger Sauce

the recipes

june 2000

Grilled Tuna Burgers with Ginger Sauce

Grilled Tuna Burgers with Ginger Sauce

(makes 6 servings)

sauce
1/3	cup (75 g) non fat mayonnaise
1	tablespoon (15 ml) fresh lemon juice
1/8	teaspoon (0.6ml) oriental sesame oil
1 1/2	teaspoons (7 ml) grated fresh ginger
1 1/2	tablespoons (22.5 ml) whole grain mustard
1/8	teaspoon (0.6 ml) garlic powder
	freshly ground pepper

3	6-inch (15 cm) whole wheat pita loaves
6	5-ounce (150 g) -fresh tuna fillets
	olive oil cooking spray
1	8-ounce (240 g) tomato, sliced thin
6	lettuce leaves
6	thin slices red onion

Prepare the coals for grilling or light the grill.
In a small bowl, combine the mayonnaise. lemon juice, sesame oil, ginger, mustard, garlic powder, and pepper. Set aside
Cut each pita bread in half to form 6 pita pockets. Lightly brush the insides of the pita pockets with ginger sauce. Wrap in aluminum foil and place on grill to warm. Remove to outside edge of grill just to keep warm.
Lightly coat the tuna filets with cooking spray. Pat with pepper and grill on both sides until pink in middle, about 3 minutes per side. Remove from the grill.
To serve, place a fillet in each pocket. Top with lettuce, tomato and onion slice. Top with ginger sauce and serve immediately.

Per serving:	253 calories (9% calories from fat),. 35 g protein, 3 g total fat (0.6 g saturated fat), 21 g carbohydrates, 3 g dietary fiber, 67 mg cholesterol, 400 mg sodium
Diabetic exchanges:	4 very lean protein, 1 1/2 carbohydrate (1 bread/starch, 1 vegetable)

Potato Vegetable Salad

(makes 6 servings)

2	pounds (960 g) red potatoes, unpeeled, scrubbed
2	scallions, chopped
3/4	pound (360 g) green beans, sliced into 1 inch pieces
1	1/2-pound( 240 g) red bell pepper, seeded, deveined and diced
1/4	cup(60 ml) nonfat plain yogurt
1/4	cup ( 60 ml) nonfat mayonnaise
1/4	cup( 60 ml) nonfat sour cream
1 1/2	tablespoons (22.5 ml) Dijon mustard
1/2	teaspoon (2.5 ml) prepared horseradish
3	tablespoons (45 ml) fresh lemon juice
1/4	cup (15 g) fresh basil, chopped, plus extra basil for garnish

Simmer the potatoes in water to cover until fork tender, about 15 minutes. Cut into bite size pieces and place in a large bowl. Add the scallions.
Simmer the beans in water to cover until crisp cooked, about 4 minutes. Drain and refresh in ice water. Drain again and add to the potatoes.
Add the diced pepper to the vegetables.
In a small bowl combine the yogurt, mayonnaise, sour cream, mustard, horseradish, lemon juice, and basil. Toss with vegetables. Refrigerate until ready to serve. To serve garnish with extra basil.

Per serving:	194 calories (3% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 42 g carbohydrates, 7 g dietary fiber, 1 g cholesterol, 194 mg sodium
Diabetic exchanges:	3 carbohydrate (2 bread/starch, 2 vegetable)

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