You know those nights where the fridge is almost bare or you’re short on time or don’t have the energy to prepare a complicated dinner. This is when I usually make fritters or patties just like this gluten free tuna & quinoa patties recipe.
One of my go-to source of protein for ease on busy night is good quality tuna. I keep a few jars in my pantry so there’s a simple option on hand.
How to pick a good quality tuna?
Ideally you want to choose a good quality tuna that is sustainably caught and preserved without added nasties such as preservatives, artificial colours, flavours, sugar and low grade oils.
I choose Little Tuna as it is sustainably caught in Australia and preserved in real ingredients, such as extra virgin olive oil. It is also kept in glass jars which I also love. Re-use the jars for pesto, sauces and dips. I also love that this brand doesn’t have an overpowering seafood smell and isn’t too salty like other common brands in the supermarket. Use love10 for 10% Little Tuna until end August 2019.
If you like these Tuna & Quinoa Patties you might also like our recipe for Gluten Free Tuna Pie.
Tuna & Quinoa Patties
Tuna & Quinoa Patties
Lemon Yoghurt Dressing
- 1/2 cup natural yoghurt I use unsweetened coconut yoghurt
- 3 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp dill fresh or dried
- Drain tuna and flake into a mixing bowl.
- Add pre-cooked quinoa, egg, spring onions, garlic and curry powder. Mix well. Making sure tuna is flaked finely into small pieces so patties hold well.
- Sprinkle half the amount of sesame seeds onto a flat plate.
- Carefully shape mixture into 6 patties and place onto plate with sesame seeds.
- Add remaining sesame seeds to top of patties to coat.
- Heat a generous amount of olive oil in a frying pan over medium heat.
- Cook patties for 2-3 minutes each side or until golden. Don't press down (so patties hold their shape; be gentle when turning) and avoid cooking at high heats so sesame seeds don't burn.
- Meanwhile, combine yoghurt with lemon juice, zest and dill.
- Serve patties topped with lemon yoghurt dressing and your choice of sides. Squeeze over fresh lemon just before eating to freshen the dish.
Omit egg and replace with 1/2 cup cooked and mashed veggies such as pumpkin or potato + extra 3 tbsp cooked quinoa. If you mixture is too wet with your chosen veggie mash, add 2 tbsp almond meal and/or additional quinoa for patties to form their shape. You can also add veggies such as peas, corn, grated zucchini (squeeze out extra juices) and add extra egg if needed or grated cauliflower.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Little Tuna.