Lemon Dill Tuna Patties

2 servings of 4 patties or 4 servings of 2 patties

Ingredients

Tuna Cakes

• 2 12oz cans of low sodium solid white tuna

• 1 lemon, juice

• 1 egg

• 1/3 c panko bread crumbs

• 1 clove garlic, minced

• 1 T fresh dill, chopped

• 1 T fresh parsley, chopped

• 1/4 t pepper

• oil for cooking

Other

• a few handfuls of spinach

• tahini or favorite dressing

Directions:

1. Drain your tuna as much as possible. Mix all tuna cake ingredients together ( the mixture may be a little wet).

2. using your hands, shape your mixture in to 8-9 patties. Give each patty a little squeeze to get any excess moisture out. This will help them hold together better.

3. Heat a medium skillet on medium heat. Spray pan with cooking spray. Cook patties for about 5 minutes each side or until both sides are golden brown.

4. Serve on a bed of spinach and drizzle with tahini or your favorite dressing.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Tuna: You can use chicken instead if that suits you better.

Servings: Eat as-is for 2 servings (4 patties each) or divide into 4 servings (2 patties each) and more vegetables to make the meal more complete/filling. Cucumber, tomato, carrot and maybe even some cheese are a few suggestions.

Bread Crumbs: You can use regular bread crumbs, I used panko because I eat gluten-sensitive.

Tahini: I used this squeezable tahini, but you can pick a yummy dressing to use instead. I bet a green goddess dressing would taste great with these!

Meal Prep

Make everything ahead of time and eat cold. If you are using a dressing, I suggest waiting until the last possible moment to add it. This way your spinach does not get soggy on you.

See in Meal Plan

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