Friday, August 2, 2013

Quinoa Tuna Patties with Lemon Basil Mayo

These protein packed patties make a nice lunch or light dinner with a green salad. Made with quinoa flakes, they are gluten-free as well as low-FODMAP. The Lemon Basil Mayo makes a flavorful dipping sauce.


Low-FODMAP Quinoa Tuna Patties with Lemon Basil Mayo  /  Delicious as it Looks

I really like tuna and I probably eat too much of it, but it is such a great source of lean protein. I'm always looking for new lunch ideas and came across some tuna patties on Pinterest. I've never had tuna patties, but I was intrigued and wanted to try making a gluten-free version. At first I though about using gluten-free bread crumbs, but didn't have any at the moment. So I wondered what else I could use to help hold the patties together......quinoa flakes!

Low-FODMAP Quinoa Tuna Patties with Lemon Basil Mayo  /  Delicious as it Looks

Quinoa flakes work great, plus it adds some extra protein and fiber. I came across a lemon basil mayo in one of my magazines and came up with my own version for these patties. I like a little zip, so I added a touch of white wine vinegar. Trust me, the mayo really makes these patties sing with freshness.



Quinoa Tuna Patties
Low-FODMAP Quinoa Tuna Patties with Lemon Basil Mayo  /  Delicious as it Looks
Low-FODMAP, Gluten-Free
serves 2 (makes 4 patties)

Ingredients

2 5-oz. cans tuna in water, drained
2 large eggs, lightly beaten
1/2 cup quinoa flakes (such as from Ancient Harvest)
1 tablespoon chopped chives (optional, or as tolerated)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

  1. In a medium bowl, combine the tuna, eggs, quinoa flakes, chives, salt and pepper. Mix thoroughly. Form into four round patties.
  2. Heat a large skillet over medium heat. Spray with skillet with olive oil cooking spray and transfer patties to skillet. Cook patties on both sides until golden brown.
  3. Serve with Lemon Basil Mayo (recipe below).


print recipe

Lemon Basil Mayo
Low-FODMAP, Gluten-Free
serves 2

Ingredients

1/4 cup light mayonnaise
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1 teaspoon white wine vinegar
1/4 teaspoon fresh lemon zest
pinch of salt and pepper

Directions

Combine the mayo, basil, vinegar, lemon zest, salt and pepper in a small bowl and serve with Quinoa Tuna Patties (recipe above).



6 comments:

  1. These look fantastic! Definitely going to make these soon! I saw a recipe similar to this once that used coconut flour where you used quinoa flakes, but I think both would work equally as well! This is a great recipe!! Thanks for sharing:) I love tuna!

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    Replies
    1. Hi Heather, thanks for your comment! I hope you like the recipe!

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  2. Fantastic! How about linking it in to Food on Friday over at Carole's Chatter http://caroleschatter.blogspot.co.nz/2013/08/fish-cake-recipe-links-food-friday.html which is collecting all sorts of fish cakes. Cheers

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    Replies
    1. Dianne, so glad you popped over to add to the collection! Am now following you. Hope to see you again soon. Cheers

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  3. Interesting recipe, but here's are two great ways to making this healthier:

    1. Instead of dry quinoa flakes, use cooked quinoa (I make a bunch on Sunday and that way I store it for the rest of the week in the fridge). Cooked quinoa is much healthier, more protein.

    2. Substitute mayo for plain yogurt. Same recipe, comes out tasty and much less fat.

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