Soup Kitchen Tuna Kebabs on Lemongrass Skewers

For donated tuna, from cans, in spring water/oil, at soup kitchens, food banks, shelters' kitchens:

Use a ricer kitchen tool to drain and mince the tuna well. It can be used for creaming mashed potatoes, or mashed sweet potatoes, after boiling them.

Mix drained tuna in a 50/50 ratio with steamed, organic, brown rice. Add organic chia seeds, and Meyer lemon teriyaki dressing from previous blog post, to taste.

Add fresh, beaten, organic eggs to mixture to hold it together, like a fish cake. Two large eggs per four cups of steamed rice and tuna would be good. Blend it like a meatloaf.

Then, form it onto the lemongrass stalks, as a kebab skewer. Remove the outer two layers of the stalk, as it's very tough. Soak the lemongrass stalks in water for 24 hours, refrigerated. It might be improved by pounding the lemongrass stalk a little with a cleaned, rubber mallet to release the flavor. Finally, grill it or bake it in the oven.

This recipe can also be adapted to South Vietnamese Sugarcane Prawns, using donated soup kitchen/shelter/food banks' tuna in oil/springwater. For that, use the sugarcane skewers and an organic, brown rice flour, beaten up organic eggs, mixed with the finely-pureed, ground tuna meat, pureed, drained, organic pineapple tidbits.