Gluten-Free Tuna Quinoa Patties
Try this Gluten-Free Tuna Quinoa Patties recipe, or contribute your own.
Try this Gluten-Free Tuna Quinoa Patties recipe, or contribute your own.
- 1/2 cup diced onions
- 3 eggs, lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup sun-dried tomatoes chopped
- juice of 1/2 lemon
- 1 cup of quinoa
- 2 cups of vegetable stock
- 5 oz bumble bee light tuna (from pouch or can drained)
- 1/2 tsp salt (or more to taste)
- sun-dried tomato yogurt sauce
- 1 cup of plain yogurt
- 1/4 cup of sun-dried tomatoes coarsely chopped
- Carbohydrate 25.7244133460603 g
- Cholesterol 0 mg
- Fat 0.900146667344553 g
- Fiber 4.97543342184626 g
- Protein 5.03975000322053 g
- Saturated Fat 0.152796666763899 g
- Serving Size 1 1 recipe (274g)
- Sodium 569.551667144839 mg
- Sugar 20.748979924214 g
- Trans Fat 0.280286666881673 g
- Calories 113 calories
Step-by-step
- QUINOA: in saucepan, cook quinoa according to package instructions, substituting water with vegetable stock. Set aside to cool while you prep other ingredients.
- In a large bowl, combine cooked quinoa, tuna, eggs, onions, sun-dried tomatoes, garlic powder, black pepper, and salt until well incorporated.
- Use a ⅓ cup measuring scoop to portion and form patties.
- Heat non-stick skillet on medium high heat. Add enough olive oil or vegetable oil to lightly coat the pan. Once oil is hot, add patties to pan. Cook until golden, about 5-7 minutes on each side.
- YOGURT SAUCE: In a blender, puree all the sauce ingredients until smooth. Serve with patties.
Binding canned tuna and cooked grains into structurally sound patties requires careful moisture control, particularly when eggs and yogurt-based elements are involved. Cooked quinoa holds significant internal water, which can compromise the crust formation if the mixture remains too warm during shaping.
Freezing, Reheating, and Batch Scaling
Shaped patties freeze exceptionally well either raw or fully cooked. Place them on a parchment-lined baking sheet and freeze for two hours before transferring them to a sealed container. This prevents them from sticking together. When scaling the recipe up to double the yield, ensure you cook the patties in batches rather than crowding the pan. Overcrowding lowers the oil temperature below 350 degrees Fahrenheit, resulting in a soggy exterior instead of a crisp crust.
- If patties break apart during flipping, chill the formed mixture in the refrigerator for 20 minutes to firm the proteins.
- Reheat frozen cooked patties on a wire rack set inside a rimmed baking sheet at 375 degrees Fahrenheit for 12 minutes.
- Drain canned tuna thoroughly through a fine-mesh sieve for at least five minutes to eliminate excess liquid that disrupts the egg binder.
