Quinoa Tuna Cakes with Tartar Sauce
These cakes pack a mighty protein punch! Crispy and delicious, perfect between a bun or on their own.
- 1 can Bumble Bee Solid White Albacore Tuna, drained
- ¼ cup tricolor quinoa
- ¼ cup olive oil, divided
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 2 eggs
- ⅓ cup gluten-free bread crumbs
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- More parsley, to serve
- 1 lemon, cut into wedges
- ¼ cup tartar sauce
Cook quinoa according to pack directions then let cool.
Sauté onion and garlic in 2 tablespoons olive oil over medium-low heat until onions are translucent, about 5 minutes. Let cool.
Mix cooled quinoa and cooled onion mix with Bumble Bee Tuna, eggs, bread crumbs, parsley, lemon zest, salt and pepper.
Form into 2 tablespoon sized patties, about ½ inch thick.
Heat up 2 tablespoons olive oil in a large pan over medium heat then place patties in pan, making space between each.
Cook for 3-5 minutes until golden then flip.
Cook 5 more minutes until golden on other side and internal temperature is 160-165°F.
To serve, sprinkle more parsley, lemon wedges and tartar sauce.