Tuna burger with fresh dip

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


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
¼ cup light mayonnaise (or yogurt)
1 tbsp fresh basil, finely chopped
1 tsp wine vinegar
Zest or ½ lemon


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.
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