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Supper the other night was tuna patties on a bed of shredded red cabbage with a ginger dressing/puree.
2 cans tuna
1 large egg
about 1/4 c bread crumbs
finally diced onion and celery that has been sauteed until soft
salt, pepper, and seasoning to taste
Use the mixture to form patties, and fry them in a pan with oil until golden.
Puree in a blender
Thumb sized piece of ginger
1 1/2 carrots
1/2 small onion
tablespoon sesame oil
1/4 c rice vinegar (I used a garlic flavored one)
1/4 c vegetable oil
You can get a smoother consistency by adding an additional 1/4 c of oil, but that also adds a lot more calories. Your choice.