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8
Tuna Burgers
2 cans (6 ounces [170 g] each) chunk light tuna, drained and flaked
1
⁄2 cup (125 ml) dry bread crumbs
1
⁄2
cup (125 ml) finely chopped celery
1
⁄4
cup (60 ml) finely chopped onion
2 tablespoons (30 ml) chopped fresh parsley
1
⁄4
cup (60 ml) salad dressing or mayonnaise
Spray grill with cooking spray. Preheat grill for 5 minutes. For burgers, combine all
ingredients and mix well. Shape mixture into two or four 3
1
⁄2
-inch (9 cm) patties.
Close lid and cook 5 minutes or until burgers are lightly browned and
heated through.
Makes 4 servings.
Grilled Chicken Caesar Salad
2 boneless, skinless chicken breast halves (about 8 ounces [225 g])
1 egg white, beaten slightly
1
⁄4 cup (60 ml) grated Parmesan cheese
6 cups (1.5 L) coarsely cut-up romaine lettuce
2 green onions, sliced
1
⁄2 cup (125 ml) croutons
Caesar salad dressing
Spray grill with cooking spray. Preheat grill for 5 minutes. Dip chicken into egg
white and then coat with cheese. Place chicken on grill. Close lid and cook 7 to 9
minutes or until no longer pink. Remove and let cool slightly. Cut chicken into
strips. Combine lettuce, green onions, croutons, and sliced chicken. Add enough
salad dressing to taste. Toss to coat.
Makes 4 servings.
Steamed Shrimp
1 pound (450 g) large shrimp with shells
1
⁄4 cup (60 ml) vinegar
1
⁄4 cup (60 ml) water
1 tablespoon (15 ml) shrimp/crab boil seasoning
1
⁄2 teaspoon (2.5 ml) salt
Preheat grill for 5 minutes. Arrange shrimp in a single layer on grill. Pour combined
vinegar and water over all. Sprinkle with seasoning and salt. Close lid and cook 3
to 5 minutes or until shrimp turn pink.
Makes 6 appetizers.