Tuna & Zucchini Patties

Sometimes I add 1/2 cup of cooked quinoa instead of zucchini.

Ingredients:

• 1 egg
• 3/4 cup shredded zucchini (2.5g of sugar per 100g)
• 1 x 15oz (425g) can drained tuna in olive oil or salmon (can use fresh, or steamed)
• 1/2 cup diced green/spring onion
• 1/4 tsp salt, or to taste
• 1/4 tsp garlic flakes
• a pinch of ground black pepper
• a few drops of fish sauce (optional) it gives a lovely flavor...trust me
• 3 Tbsp low carb flour, or just enough to "soak up" excess moisture so you can roll into patties. Low carb fine breadcrumbs or crushed almonds or cashews may also be used.

Directions:
1. In a large bowl, place the shredded zucchini after squeezing out the excess water
thoroughly.
2. Add all other ingredients and mix until thoroughly combined.
3. Heat a large non-stick skillet or pan sprayed with non-stick spray over medium-low heat.
4. With your hands, make small round patties out of the zucchini mixture and place into your pan.
5. Cook until golden brown, flipping halfway through.

Wonderful with Quinoa salad for a dinner meal.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Chickpea Tuna Salad

Chickpeas are nutritious but high in carbs, so eat in moderation.

Ingredients:

• 2 cups chickpeas (cooked chickpeas have 4.8g of sugar per 100g, but 27g of carbs)
• 2 cups tuna
• 3 big stalks green onion, chopped
• 1 Tbsp olive oil
• ½ Tbsp lemon juice
• salt and black pepper to taste

Directions:
1. Combine chickpeas, tuna and onion in a salad bowl. Sprinkle with olive oil and lemon juice. Add salt and black pepper to taste. Mix well.
2. This salad can be served on its own or on a slice of bread or plain crackers. Enjoy!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Grilled Tuna Steaks

Tuna’s texture is so different from other types of fish that it’s more reminiscent of a slice of
turkey breast. Tuna belongs to the mackerel family and contains nearly as much fat as
salmon.

The steaks need only a short spell on the grill, so this is really fast food once the prep work
is done.

Skewers of Grilled Tuna Steak and Halloumi
• 4 tuna steaks, 5¼ oz. (150 g) each
• 3⅓ fl. oz. (100 ml) mild-flavored olive oil infused with lemon
• 1 bunch green asparagus
• 4 thin slices of hot-smoked pork belly
• 3½ oz. (100 g) Halloumi cheese
• 4 long sprigs of rosemary
• 1 teaspoon salt
• ½ teaspoon ground white pepper

Place the tuna on a plate. Brush both sides generously with the lemon-flavored olive oil.
Don’t salt the fish until it’s on the grill, as the salt might dry out the fish.

Snap off the woody ends of the asparagus and blanch the stalks in salted, boiling water for
1 minute. Drain. Rinse the asparagus in cold water to stop the cooking.

Make 4 asparagus bundles by wrapping the asparagus with the slices of smoked pork belly,
and secure them with toothpicks.

Cut the Halloumi cheese into even, inch-wide cubes (2 cm x 2 cm).

Scrape off the leaves from the sprigs of rosemary, leaving some at the top. Thread the
cubes of Halloumi onto the sprigs, doing this as carefully as you can so as not to break the
cubes of cheese.

First, set the asparagus and the Halloumi on the grill, and let them get good color all over.

Keep them warm on a sheet of foil on the side of the grill with indirect heat while you grill
the tuna. Brush the hot grill with oil and place the fish onto the grill; season with salt and
pepper.

Grill the fish for 1 minute on each side over direct heat. The fish should still be red on the
inside or it will be too dry.

If you want your fish cooked a bit longer, leave it for short while on the side of the grill
with indirect heat; this will help it stay moist.

Serve the tuna immediately with the skewers of Halloumi, the asparagus, and a bowl of bell pepper chutney.

It is, of course, always nice to serve fish with a flavorful herb butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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