Fix a heart-healthy meal for your family using omega-rich tuna with low-sodium, fiber-filled beans and fruit on the side.How many servings?
From kitchen to table in 6 hours.
dry red beans
canned diced tomatoes
shredded colby cheese
tuna canned in water
- Rinse dry beans well checking for any grit that might have been packaged with the beans. Place in a saucepan and cover with water and lime juice. Chop onions and add.
- Turn burner on to high and heat beans until water is boiling. Cover and reduce heat to the lowest setting. Cook for 5 hours stirring once or twice each hour and adding more water if necessary to keep beans completely covered.
- At the end of 5 hours cooking time, drain cooked beans in a colander. Return them to the pan and add fresh water to just cover beans.
- Dice tomatoes and add to beans along with canned tomatoes. Sprinkle pepper, cumin and Italian seasonings over the top and stir. Cook over medium-low heat for another 30 minutes, stirring frequently and adding small amounts of water if necessary.
- Drain tuna and set aside.
- In a mixing bowl, whip eggs, mayonnaise and spicy mustard together. Add tuna and mix again.
- Chop celery and add to tuna along with pepper. Stir to blend.
- Heat olive oil in a skillet on medium heat.
- Using an ice-cream scoop, transfer tuna to skillet. Flatten into patties using a pancake turner.
- Cook tuna cakes until they are brown and crispy on one side. Flip and brown second side.
- Serve with sliced fruit and cheese-topped beans.