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Ingredients

• 7 ounces canned reduced-sodium, water packed tuna
• 1/4 cup onion
• 1/2 cup fresh cilantro
• 1 teaspoon Mrs. Dash^® seasoning blend
• 1 garlic clove
• 1/2 teaspoon salt-free lemon pepper seasoning
• 5 large eggs
• 1 teaspoon turmeric
• 1/4 cup canola oil
• 4 pita breads, 6-inch size 
• 4 lemon slices

Preparation

1. Chop onion, cilantro and garlic.
2. Place all ingredients, except the oil, in a bowl. Stir until well mixed.
3. Heat oil in a skillet over medium heat.
4. Spoon the tuna mixture into the skillet to make one large patty. Fry until golden brown and crispy, turning once.
5. Divide tuna patty into 4 equal portions. Serve with pita bread and a lemon wedge.

Helpful hints

• Koko sandwich can be baked instead of fried. Heat oven to 350° F, place mixture in an oiled baking dish and bake for 50 to 60 minutes, until top is golden brown. Cut into 4 portions.
• For a twist, try making koko sandwich with chicken instead of tuna.
• Lavash bread, flour tortilla or white bread may be used in place of the pita bread, if desired.
• Use 1-1/4 cups low-cholesterol egg product for a lower cholesterol dish.