Before you say it, I know what you are thinking, “Tuna with raspberry chili sauce…. whaaaaaa??!!”  And perhaps you are right, this isn’t a dish for the mild mannered or unadventurous…. no, this is a culinary Christopher Columbus, a Neil Armstrong of Tuna preparation!

Ingredients:

Frozen Raspberries
Chili Pepper Sauce
Fresh Broccoli
Mango Chunks
Tuna Patty
1 can solid white tuna – drained
1 egg
2 Tablespoons of ground flax seed meal

Directions:

Preheat pan over medium high heat.  Add 1/2 teaspoon of coconut oil.

Drain tuna.  Combine tuna patty ingredients in a small bowl, smash it and whisk it with a fork.  Add salt, pepper and other seasonings to taste.  You should be able to then form the mix it into a patty.  If it is still too flimsy, add a bit more flax seed meal.  Form a patty and throw it in the pan.  Cook for about 4-5 minutes on one side (or as soon as it is firm enough to flip, think pancakes).  Flip it over and turn heat down a bit.  Cook for another 3-4 minutes.  Next, add frozen raspberries to pan, no need to even defrost them.  Add a tablespoon of chili pepper sauce to berries.  Now place the patty on top of the berries while they are still in the pan.  Let it sit for 2 minutes or so, berries will defrost, heat up, and turn into a nice sauce.  Remove patty, top with sauce, serve w/ mango chunks and some broccoli.  Enjoy.  And here, all this time you thought you had discovered something amazing when you were just making tuna sandwiches.

_________________________

Monday’s WOD:

(compare to 4/20/09)

(1) 403 meter run

then 5 Rounds of:

20 Thrusters
20 Situps
15 Pushups
10 Box Jumps

then finish w/ (1) 403 meter run

results:

This entry was posted on Tuesday, June 9th, 2009 at 9:33 pm and is filed under Recipes & Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.