Tuna burger with fresh dip

Must Try

These gluten-free burgers with tuna and quinoa flakes are a source of protein and omega-3 fatty acids

Ingredients

1 can of tuna in water a 150 gr
2 eggs
½ cup quinoa flakes (for sale at eg De Tuinen or Ekoplaza)
1 tbsp fresh chives, finely chopped
Olive oil for frying
pinch of salt and pepper
dip:
¼ cup light mayonnaise (or yogurt)
1 tbsp fresh basil, finely chopped
1 tsp wine vinegar
Zest or ½ lemon

Preparation

Mix the mayonnaise, basil, lemon raso and wine vinegar in a bowl. Beat it well with a whisk. If you want the dip to have a finer texture, you can use the immersion blender.
Beat the eggs and mix with the drained tuna, quinoa flakes, chives, salt and pepper. Mix everything well and form 4 nice burgers. Heat a small dash of olive oil in a frying pan and fry the tuna burgers until golden brown on both sides.
Serve the tuna burgers with the fresh basil dip.
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Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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