last week i made kevin a tuna melt as a “late night study snack” and i thought to myself…”wow, we have sooo much canned tuna! i wonder if you can make burgers using canned tuna!” sure enough, you “can” (haha, like my pun?)
the sweet potatoes were amazing! i loooove sweet potato fries! perhaps even more than regular fries. i just baked them with some Pam, garlic salt, pepper, garlic powder, and a sweet seasoning we got from our honeymoon in Hawaii. 450 degrees for about 40 minutes (flipped them halfway through).
the burgers, on the other hand, were good and packed with flavor! not amaaazing (perhaps that’s the draw of using canned food?) cuz the recipe didn’t quite mask the “canned tuna” taste, but still good! these were asian style tuna burgers that was super simple (makes 4 medium sized patties):
- 2 cans tuna
- 1 large carrot (grated)
- 3 scallions (minced)
- 1/2 c panko bread crumbs
- 1 egg
- 1 Tbs soy sauce
- 1 Tbs rice vinegar
- 1 Tbs sesame oil
we served both the burger and the fries with some spicy mayo (sriracha, mayo, and lemon juice!). they tasted great as leftovers the next day (cold) in my spinach & kale salad, topped with some honey mustard dressing, perhaps better that way than as a burger!. perhaps i should not try to redefine burgers as anything you can form into a patty and put between 2 buns and instead, stick to good old red meat.
wednesday night we made spaghetti squash w/ spinach & asiago chicken sausage!
i originally wanted to make the spaghetti squash with scallops and follow this Martha Stewart Recipe, but then i discovered that scallops are super suuuuper expensive! so i grabbed some chicken sausage instead and substituted it into the recipe. the sausage complemented the caramelized leeks & onions really well. everything was a bit heavy though…we’ll need to have something else in the meal, next time, that adds some brightness/lightness/acidity.
a few notes:
- one spaghetti squash is PLENTY of food. we cooked two and we’ve been eating leftovers for days!
- spaghetti squash is surprisingly filling. we could only eat about 1 1/2 – 2 cups in one sitting.
- use a generous amount of olive oil when roasting spaghetti squash in the oven.
that’s all for now 🙂 happy friday!
alice in cook-ING land 