Low Fat Tuna Burgers

Ingredients:

• 1/2 cup onion, roughly chopped
• 1 teaspoon garlic, minced
• 3/4 cup fresh parsley, roughly chopped
• 3/4 cup fresh cilantro, roughly chopped
• 2 tablespoons low sodium soy sauce
• 1 lb tuna steak, cut up into chunks
• 2 tablespoons wasabi paste

Directions:

1. Put the onion, garlic, parsley, cilantro and soy sauce into a food processor or mini chopper and blitz together for about 20 to 30 seconds until everything is blended and the herbs are finely chopped.
2. Empty the herb mixture into a mixing bowl and set aside.
3. Put the tuna chunks into the food processor and blitz until the tuna is ground up but not yet a paste. This takes me about 30 seconds with the need to pulse a bit to get the stubborn chunks.
4. Scrape the tuna out into the same mixing bowl you put the herb mixture into.
5. Add the wasabi paste into the bowl and them combine with your hands to make sure everything is well mixed.
6. Divide the mixture into four and make into four even sized patties.
7. Put patties on a plate and chill in the fridge for 30 minutes.
8. Take the burgers out of the fridge and heat a non-stick frying pan until it is hot and use either a bit of canola oil or a cooking spray if you want to save those extra fat grams. Though, if you keep it canola oil it is mostly unsaturated fat. So, whatever works for you.
9. Put the burger patties in the hot pan and cook for about 5 minutes on each side until they are cooked through.
10. Serve.

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Healthy Tuna Salad

Ingredients:

• 3 (6 ounce) cans tuna in water
• 1/4 cup red onion
• 1/8 cup celery (optional)
• 5 teaspoons fresh dill
• 2 teaspoons mixed sprouts (optional)
• 1 teaspoon mustard powder
• 2 teaspoons Dijon mustard
• 3 teaspoons light mayonnaise
• 1 dash onion powder
• 1 dash mccormick garlic and herb seasoning (optional)

Directions:

1. Take the cans of tuna and place them in a mixing both with water intact, do not drain.
2. Chop red onion, celery, dill and sprouts.
3. Place red onion, celery, dill and sprouts in tuna and mix with fork until tuna, and the other ingredients reach a paste type consistency.
4. Mix in powdered mustard -- be sure all is mixed in evenly.
5. Mix in dijon mustard -- be sure all is mixed in evenly.
6. Taste -- make sure the ingredients are mixed to your liking -- add extra of dill, red onion, celery, powdered mustard or dijon if desired.
7. Add dash of onion powder and McCormick Garlic and Herb powder (or McCormick garlic and dill powder, or plain garlic powder).
8. Taste -- if desired put a few more dashes inches.
9. Make sure is mixed evenly and put mayonnaise in -- if more is desired -- put more in! Put each teaspoon in separately so not too much or too little is put in -- I am not much of a mayo person so for me less is more 
10. Mix evenly and put on a sandwich with tomato and sprout or even melted with swiss cheese for a tuna melt! You can even toss with lettuce and tomatoes for a great salad.

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