Fish Cakes on Peapods and Peppers

Total time: 25 minutes

Ingredients:

  • Fish Cakes:
  • 10oz (300gr) tuna, canned, drained
  • 1 tsp mushroom soy sauce substitute regular soy sauce
  • 2 tbs mushrooms, finely chopped
  • 2 tbs water chestnuts, finely chopped
  • 1 egg
  • 2 tsp olive oil
  • Vegetables:
  • 3oz (90gr) sugar snap peas / peapods, sliced if large
  • 1/2 yellow bell pepper, sliced
  • 4oz (120gr) mushrooms
  • 1/3 cup sliced water chestnuts
  • 1 slice prosciutto, chopped
  •  2 tsp olive oil
  • 2 tsp sweet soy sauce
  • 1 tsp mushroom soy sauce
  • 2 tbs sherry
  • 1 tsp maizena dissolved in 2 tbs water

Instructions:

  • Fish Cakes:
  • Combine tuna, mushrooms, chestnuts, soy sauce and egg.
  • Heat olive oil in a large skillet.
  • Divide tuna into 4ths, spoon into skillet forming into cakes.
  • Fry 3 - 4 minutes, until browned.
  • Turn and fry the other side. Remove and keep warm
  • Vegetables:
  • Heat remaining olive oil in the same skillet
  • Add vegetables, Prosciutto and stir-fry 4 minutes.
  • Add soy sauces, sherry and cornstarch mixture. Cook until thickened and clear.
  • Divide vegetables and spoon on to plates. Top with Fish Cakes and serve..