Tandoori Tuna English Muffin

  • Serves 2
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes

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Ingredients

Adjust Servings:
2 English muffins
170g tuna from a can, drained (light, in water, unsalted or regular, rinsed in water)
1/4 cup mayonnaise
1/4 cup English cucumber finely chopped
1 tablespoon lemon juice
Homemade Tandoori Spice (or 2 1/2 teaspoons of store-bought tandoori spice)
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1 teaspoon vegetable oil
1/4 cup onion thinly sliced
1 teaspoon garlic minced
1 cup green cabbage shredded (you can use any type of cabbage)
1 tablespoon fresh dill for garnish

Nutrient Analysis

PER SERVING:

1/2 of recipe


RENAL EXCHANGE:

3 Protein + 2 Starch + 1/2 Vegetable


Calories
475Kcal
Protein
28g
Carbohydrates
34g
Fibre
3.3g
Total Fat
25g
Saturated Fat
4g
Cholesterol
37mg
Sodium
476mg
Potassium
436mg
Phosphorus
226mg

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Ingredients

  • Homemade Tandoori Spice (or 2 1/2 teaspoons of store-bought tandoori spice)

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Preparation

1
Done

Cut English muffins in half and toast the four halves in toaster oven until golden brown and place on a serving plate.

2
Done

In a bowl, mix together mayonnaise, chopped cucumber, lemon juice and tandoori spice. Add the drained tuna and combine with the mayonnaise.

3
Done

In a medium saucepan over medium heat, sauté onions in vegetable oil until translucent (3-5 minutes).

4
Done

Add the minced garlic and cabbage to the onions and stir on medium heat until cooked (5-8 minutes).

5
Done

Spread the cabbage mixture on the four toasted muffin halves and top with the mayonnaise mixture. For garnish, sprinkle dill on top.

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Thai-Style Vegetable and Meat Skewers
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Thai-Style Vegetable and Meat Skewers

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