This was the first recipe we made ahead for lunches during the week while on the elimination diet. It is egg free, and gluten free. I think that I could have included a 1/4 cup of water (or liquid drained from tuna) to add a tiny bit more moisture. Made as is they were a bit delicate after cooking. Don’t get me wrong they were still really good. Just a bit of warning if you wanted to eat them on a bun or something.
I actually enjoyed eating these for breakfast as well. For lunches I ate them two ways. I took two patties to eat on top of a big salad or I ate a single cake, topped with avocado and had a generous helping of roasted vegetables.
Tuna Quinoa Patties
Based on this recipe from Nourishing Meals
Makes: 8 patties
~3 cups cooked quinoa
1-2 tbsp apple cider vinegar (to taste)
5 green onions
5 g fresh dill
1/2 tsp Herbed Salt
1/4 tsp black pepper
4 cans tuna, drained (select good tuna canned in water)
1 tbsp flax seed, ground
2 tbsp water
Preheat oven to 350F. In a small bowl combine ground flaxseed and water, mix well and set aside. Add green onions, fresh dill, salt, pepper, vinegar in food processor bowl and pulse 3-4 times. Add 2 cans of tuna and 1.5 cups of quinoa processing until well combined and starting to form a paste. Scoop processed mixture into a large bowl and stir in remaining quinoa, tuna, and soaked ground flax seed. Form mixture into patties. Bake cookie sheet lined with parchment (or well greased.) Bake for ~7 min then gently flip patties and cook an additional 7 min.