Salmon Loaf with Tuna

By á-162246

Ingredients

• 1 can Pink Salmon, undrained *
• 1 can tuna in water, drained
• 1 large egg â€
• 1 clove of Garlic, finely minced
• 2 Tablespoons Lemon juice
• 1 Tablespoon Olive oil
• 1 Tablespoon Tea Seed oil ‡
• 1 Tablespoon dried Parsley
• 1 Tablespoon freeze dried Chives
• 1/2 cup rolled oats
• 1/8 Teaspoon Savory
• 1/8 Teaspoon Black pepper, more or less according to taste

Preparation

Step 1

* I leave the skin and bones in for the Omega 3s and such in the skin and the more bio-available calcium in the bones. If you thoroughly mash the canned salmon in its juice, or run it through a food processor, you'll never know they're there.

†substituting 1.5 oz of Egg Beaters OR 1/4 cup Best of Egg Substitute OR 2 egg whites, reduces the cholesterol to 57.4 mg. I used a free range egg that I weighed before adding to this recipe; without the shell it weighed 40 grams.
219 cal, 27 gr protein 6 servings