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Recipe tags: Easy, Egg, Fish, Fry

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Meats and seafood

Tuna Koko Sandwich

Recipe submitted by DaVita dietitian Zohreh from California.

Portions:  4

Serving size:  1/4 tuna patty plus 1 pita bread

Ingredients

• one 7-ounce can reduced sodium, water packed tuna, drained
• 1/4 cup onion, chopped
• 1 teaspoon Mrs. Dash® seasoning blend
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon salt-free lemon pepper seasoning
• 5 eggs, slightly beaten or 1-1/4 cups low-cholesterol egg product
• 1 garlic clove, chopped
• 1 teaspoon turmeric
• 1/4 cup canola oil
• 4 six-inch white pita breads
• 4 lemon slices

Preparation

1. Place all ingredients, except the oil, in a bowl. Stir until well mixed.
2. Heat oil in a skillet over medium heat.
3. Spoon the tuna mixture into the skillet to make one large patty. Fry until golden brown and crispy, turning once. 
4. Divide tuna patty into 4 equal portions. Serve with pita bread and a lemon wedge.

Nutrients per serving

• Calories: 442
• Protein: 27 g
• Carbohydrate: 34 g
• Fat: 22 g
• Cholesterol: 228 mg
• Sodium: 474 mg
• Potassium: 279 mg
• Phosphorus: 250 mg
• Calcium: 121 mg
• Fiber: 2.7 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 2 starch
• 2 fat

Helpful hints

• Koko sandwich can be baked instead of fried. Heat oven to 350° F, place mixture in an oiled baking dish and bake for 50 to 60 minutes, until top is golden brown. Cut into 4 portions.
• For a twist, try making koko sandwich with chicken instead of tuna.
• Lavash bread, flour tortilla or white bread may be used in place of the pita bread, if desired.

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