I am always thrilled when my diabetic cookbook is selected by the ADA.  Tis’ the season for grilling but there are many more grilling options than traditional burgers, steak, chicken and tenderloins.  Wait until you check out these new innovative recipes featured in the ADA Chef’s Grilling  Throwdown.  I selected a Tuna Burgers, as I love tuna and love burgers–so that cinches the deal!  And, even though the Mandarin Sauce is optional, I think this topping perfectly complements the tuna.

Make the burgers ahead of time and refrigerate until ready to cook. Or, in the mood for sliders, make mini Tuna Burgers and put on miniature buns for a Tuna Slider.  With an Asian flair, this recipe will quickly become a favorite!

You can find all the recipes from the chefs on their site but I wanted to give you my version of Tuna Burgers, which of course, is diabetic friendly and featured in my diabetic cookbook with the ADA.  Support the ADA and purchase my Holly Clegg’s trim&TERRIFIC Diabetic Cooking discounted at the ADA Store.

Tuna Burgers from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

Tuna Burgers   
If you prefer hamburgers to any food, try this great tuna alternative with an Asian flair. It’s as simple to make as any hamburger, but so much better for you!

4 servings/serving size: 1 burger

1 1/4 pounds fresh tuna
2 teaspoons minced garlic
1 tablespoon Dijon mustard
1 teaspoon lite soy sauce
3 green onions, chopped
1 1/2 teaspoons fresh grated ginger or 1/2 teaspoon ground ginger
Salt and pepper to taste (optional)
1 teaspoon sesame oil
1 recipe Mandarin Sauce (optional; see recipe below)

1. Remove any skin from tuna, coarsely chop in blender or food processor (or with knife) until it is consistency and texture of ground meat.
2. Transfer tuna to bowl, combine with garlic, mustard, soy sauce, green onion, ginger, salt and pepper (if using). Shape tuna into 4 patties, refrigerate 30 minutes before cooking.
3. Heat sesame oil in large nonstick skillet over medium heat, cook tuna burgers 2–4 minutes on each side or until done. Serve topped with Mandarin Sauce (if using).

Mandarin Sauce

1 tablespoon teriyaki sauce
1 tablespoon lite soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 tablespoon plus 1 teaspoon honey
1 (8-ounce) can mandarin oranges, drained, chopped
1/3 cup mandarin juice, reserved from can

1. In small saucepan, bring all ingredients to boil. Reduce heat, simmer 10–15 minutes until sauce thickens.

Calories  179
Calories from Fat  25
Total Fat  3 g
Saturated Fat  0 g
Cholesterol  64 mg
Sodium 166 mg
Total Carbohydrate  3 g
Dietary Fiber  1 g
Sugars   1 g
Protein 34 g
Diabetic Exchanges: 4 very lean meat

American Diabetes Association Grilling Throwdown

Berry Good Oatmeal Cookie Cake

Looking for a great summer dessert taking advantage of the bountiful fruit available?  Be the queen of the kitchen with this delectable Berry Good Oatmeal Cookie Cake. Think of this as a giant oatmeal cookie topped with the almond fruity cream cheese filling decorated with a luscious red and blue berry combination.  Oatmeal crust, with sweet cream cheese filling, berries and the apricot glaze make this dessert not only picture perfect, but absolutely out of this world. And for the perfect savory dish, Asian Sliders with Pineapple Salsa are a must. I made this last week while filming TV and forgot how good they are! Make miniature and place on small rolls for a pick-up or can make large enough for a regular size bun – either way, paired with the Pineapple Salsa, with a splash of NAKANO seasoned rice vinegar – they are mouth-watering! Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.

Berry Good Oatmeal Cookie Cake from Too Hot in the kitchen cookbook

A best ever luscious cookie cake picture perfect and perfect tasting.

Makes 12-16 servings

1/2 cup light brown sugar

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup old-fashioned oatmeal

1/2 cup butter, melted

1 teaspoon vanilla extract

1 egg

6 ounces reduced-fat cream cheese

2 tablespoons confectioners sugar

1/2 teaspoon almond extract

1/2 cup apricot preserves, divided

2 cups raspberries

2 cups sliced strawberries

1 cup blueberries 1 tablespoon orange juice

1. Preheat oven 350°F. Coat 12-14-inch pizza pan with nonstick cooking spray.

2. In large bowl, combine brown sugar, flour, baking soda, and oatmeal. Add melted butter, vanilla, and egg, mixing well.

3. Press onto prepared pan, keeping dough 1-inch from edge of pan. Bake 10-12 minutes or until edges are set. Don’t overbake. Cool.

4. In mixing bowl, beat together cream cheese, confectioners sugar, almond extract, and 1/4 cup apricot preserves until creamy. Spread on cooled crust and arrange fruit in design on pizza.

5. In microwave-safe dish, heat remaining 1/4 cup apricot preserves and orange juice, just until melted. Spoon glaze over fruit. Refrigerate until serving.

Nutritional information per serving:

Calories 220 Calories from fat 36% Fat 9g Saturated Fat 5g Cholesterol 36mg Sodium 172mg Carbohydrate 32g Dietary Fiber 2g Sugars 17g Protein 4g Dietary Exchanges: 2 other carbohydrate, 2 fat

Ultimate Summer Dessert Pizza – Berry Good Oatmeal Cookie