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!
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
serves 2 (makes 4 patties)
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
- In a medium bowl, combine the tuna, eggs, quinoa flakes, chives, salt and pepper. Mix thoroughly. Form into four round patties.
- 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.
- Serve with Lemon Basil Mayo (recipe below).
Lemon Basil Mayo
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
Combine the mayo, basil, vinegar, lemon zest, salt and pepper in a small bowl and serve with Quinoa Tuna Patties (recipe above).