Lemon Dill Tuna Patties with Mediterranean Salad Print this recipe Details Serves: 4Number of ingredients: 22To prep: 20 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1771Calories: 423Protein : 35.7gFat: 23gSaturated Fat: 4.9gCarbohydrates: 14gCarbohydrates per 100g: 3.1gFiber : 7.1gSodium: 550mgPotassium: 1177mg Ingredients 400g tin tuna in spring water, drained 1 teaspoon dried dill ½ cup almond meal 1 large egg 2 tablespoons chopped fresh parsley 1 small onion finely chopped Salt and pepper to taste 1 teaspoon grated lemon zest 1 Tablespoon extra-virgin olive oil Tzatziki (see recipe below) Lemon wedges Tzatziki ingredients 2 cups (500g) Greek yoghurt, reduced fat 1 small cucumber, chopped finely 1 small clove garlic 1 Tablespoon finely chopped mint 1 Tablespoon finely chopped dill 2 teaspoons lemon juice, freshly squeezed Freshly ground black pepper and salt Greek Salad 4 cups salad leaves 1 cup cherry tomatoes, halved 1 small Lebanese cucumber, chopped 1 small red capsicum, chopped 2 tablespoons Kalamata olives, rinsed 40g feta, reduced fat ,crumbled 1 tablespoon olive oil 1 tablespoon balsamic vinegar Method Mash the tuna with a fork and then add all the other ingredients (except the olive oil). Mix well and form into 8 small patties. Refrigerate for a few hours so patties become firm. Brush a large frying pan with olive oil. Place patties in the pan and cook on medium heat for 4 minutes. Turn patties over carefully and cook for a further 4 minutes until golden brown. Serve 2 patties per person with 2 Tablespoons Tzatziki, a lemon wedge and Greek Salad Tzatziki Method: Place all ingredients in a bowl and mix to combine. Greek Salad: In a small bowl or jar, add olive oil and balsamic vinegar. Stir or shake well to combine. In a large bowl, add salad leaves, tomatoes, cucumber, capsicum and olives. Toss to combine. Drizzle over dressing and stir gently to combine.
