Quinoa Tuna Patties

📝 Ingredients

• 100 g quinoa
• 2 tins of tuna in water (208 g drained)
• 2 eggs
• 30 g breadcrumbs
• 15 g fresh chives (10 g for the patties, 5 g for the sauce)
• 1 unwaxed lemon (the zest for the patties, 2 tbsp juice for the sauce)
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 125 g 2% Greek yoghurt
• 1 romaine lettuce heart (about 150 g)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Fine sieve
• Mixing bowl
• Non-stick frying pan
• Spatula
• Bowl

📖 Steps

1. Rinse the quinoa in a fine sieve under cold water to remove its bitterness. Cook it in a large pan of boiling salted water over a medium heat for 12 to 14 min, until the grains are tender and each one shows a little white tail.
2. Drain the quinoa thoroughly, pressing it with the back of a spoon, then spread it out on a large plate and leave it to cool and dry for 10 min. This is the key step: quinoa that is still wet makes patties that fall apart during cooking.
3. Drain the tuna well and flake it finely into a mixing bowl. Add the cooled quinoa, beaten eggs, breadcrumbs, mustard, 10 g chopped chives and the lemon zest. Season lightly with salt, add pepper and mix with a fork.
4. Shape 8 patties about 8 cm across and 1.5 cm thick, pressing the mixture firmly between wet hands. Place them on a plate and chill in the fridge for 15 min: they will hold together much better during cooking.
5. Meanwhile, make the sauce in a bowl by mixing the Greek yoghurt, 2 tbsp lemon juice and 5 g chopped chives, then season with salt and pepper. Wash, spin dry and cut the romaine heart into strips.
6. Heat half the oil in a large non-stick frying pan over a medium heat. Cook 4 patties for 4 min without touching them, until a golden crust forms, then carefully turn them with a spatula and cook for another 3 to 4 min. Repeat with the rest.
7. Serve 4 piping hot patties per person on the romaine, with the yoghurt sauce on the side to dress the salad and spoon over the patties as you like.