This is my own recipe that I came up with on a whim. I had no idea what I was going to make for dinner and my husband was home so I couldn’t make my normal super healthy meals, but I knew that he liked tuna and salad so I just used what I had at home.
(For tuna patties)
1 can of tuna fish in water
1 medium green bell pepper diced
1 medium red bell pepper diced
1 small onion diced
1 cup of panko bread crumbs
salt and pepper to taste
Organic green leaf mix or any salad mix you enjoy. (Try not to use iceberg because it really has no nutritional value)
1 can of black beans (rinsed)
1 cup of frozen organic corn
1 packet of Ranch Dressing mix
1 small avocado (mashed)
Make the dressing first so that it has a chance to thicken. Follow the directions on the back of the ranch packet and add in the mashed avocado. Make sure to whisk this together so that the avocado is incorporated and not chunky.
In a medium frying pan, heat 2 tablespoons of oil (I used coconut oil). Drain the tuna and place it in a medium sized mixing bowl. Add the bell peppers, onion, eggs, bread crumbs, and salt and pepper. Mix all the ingredients together (I used my hands to make sure all the ingredients were fully incorporated). Form palm size patties and place in the pan with the oil. If you find that your patty is not sticking together well, try adding more bread crumbs. Allow the patties to cook until golden brown on both sides. It is about 5 minutes for each side.
As the patties are cooking, put the salad together. Drain and rinse the black beans. Allow these to heat either on the stove or in the microwave. Cook the corn as well. Feel free to use leftover corn and black beans if you have them on hand; they do not need to be served warm. Add greens to a bowl along with corn and black beans. Place one or two patties on top and drizzle with dressing. Enjoy!