Yields: 4 servings | 5 points
per serving
My rating: 
These are delicious, and so simple to throw together.
Thank you Weight Watchers Magazine!
- 2 cups baby spinach
- 1 lb tuna steak, cut into 1-inch chunks
- 1 egg white, lightly beaten
- 1 large scallion, finely chopped (I used the whites of 4 small ones)
- 1 Tb grated peeled fresh ginger (I used a pinch of ground ginger)
- 1 Tb reduced-sodium soy sauce or Asian fish sauce (nam pla)
- 1/2 cup panko bread crumbs (I just used regular seasoned bread crumbs)
- 1 Tb canola oil (I used olive oil)
- Lime wedges (optional)
Put the spinach in a food processor and pulse until finely
chopped; transfer to a large bowl. Put the tuna in the food processor
and pulse until coarsely chopped; transfer to the bowl with the spinach.
Add the egg white, scallion, ginger, and soy sauce, stirring until just
combined. Form into 4 (half-inch thick) cakes.
Sprinkle half of the bread crumbs over the cakes. Then flip them over,
and then sprinkle the other half of the crumbs over the other sides
of the cakes. Shake off any excess crumbs.
Heat the oil in a large non-stick skillet over medium-high heat. Add
the cakes and cook until browned on the outside but still pink in the
center, about 3 minutes on each side. Serve with lime wedges (if using).
Points per cake: 5
(per cake) 218 calories,
10 g fat, 2 g sat fat, 0 g trans fat, 67 mg chol, 487 g sod, 7 g carb,
1 g fib, 24 g protein, 47 mg calc
Source: Weight Watchers Magazine, January/February 2007
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