House Calls

SPR 2019

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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specials board 44 { spring 2019 } h o u s e c a l l s Nutrition facts (per serving): 346 calories, 20g total fat, 1.5g saturated fat, 257mg cholesterol, 615mg sodium, 13g carbohydrates, 1.5g fiber, 0.5g sugar, 17g protein (Serves 4) FOR TUNA CAKES: 2 (5-oz., no-salt-added) cans tuna in water, drained 2 eggs 2 Tbsp. Dijon or whole-grain mustard 1/2 tsp. lemon zest 1/4 tsp. each Kosher salt and black pepper 1-2 Tbsp. olive oil FOR SALAD: 6 cups arugula 1 cup cooked purple or baby red potatoes, halved 1 cup cooked green beans 1/2 cup kalamata olives 1/2 cup grape tomatoes, halved 2 Tbsp. shallot, thinly sliced 3 hard-boiled eggs, quartered 1 Tbsp. extra virgin olive oil 1 Tbsp. red wine vinegar Combine drained tuna (flaked with a fork) and remaining tuna cake ingredients in a bowl. Form mixture into 8 even-sized cakes (about a quarter cup per patty.) Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook patties, until golden brown (about 3 minutes per side), adding more olive oil as needed between batches. Keep cakes warm until serving. Spread arugula on a large serving platter. Shingle remaining salad toppings over arugula in sections; drizzle with oil and vinegar. Top with prepared tuna cakes. Crispy Tuna Cake Ni├žoise Shrimp Spring Rolls (Makes 8) 8 rice paper rounds 8 whole pieces green-leaf lettuce 1 cup carrot, peeled and cut into matchstick-size pieces (julienned) 1/2 yellow bell pepper, seeded and julienned 1/2 red bell pepper, seeded and julienned 1 ripe mango or peach, pitted and julienned 1/2 small head red cabbage, quartered and thinly sliced 1/4 cup fresh cilantro leaves 1/4 cup fresh mint leaves 1 cup mung bean sprouts 16 large shrimp, peeled and cooked 1 Take a rice paper round and completely submerge it in hot tap water for 10 to 15 seconds, until pliable. Once soft, transfer the rice paper to a cutting board and gently smooth it out into a flat circle. Lay a lettuce leaf in the center. Add a one-eighth portion of carrots, peppers, fruit, cabbage, herbs, and sprouts to the center of the leaf. Top with two shrimp. Fold the bottom of the rice paper round over the fillings then gently roll up, folding in the sides to seal. Repeat process for remaining rolls. 4 As they're ready, place rolls on a serving platter and top with a damp paper towel. Keep rolls chilled and covered with the damp cloth until serving (can be made up to 8 hours in advance). 5 Cut rolls in half on the diagonal and serve alongside store-bought peanut or chili-garlic dipping sauce. Nutrition facts (per roll): 104 calories, 1g total fat, 1g saturated fat, 11mg cholesterol, 65mg sodium, 19g carbohydrates, 4g fiber, 11g sugar, 5g protein

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