Ingredients
For the tuna patties
- Olive oil
- ½ brown onion
- 2 garlic cloves minced, finely grated or puréed
- 2 small cans of tuna drained
- ½ cup breadcrumbs
- 3 eggs
- Salt and pepper
For the cucumber yoghurt salad
- 1 cucumber
- 1 avocado
- 110 g greek yoghurt, unsweetened
- 2 tsp Dijon mustard
- 1 tsp chopped fresh dill or dried
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp chili flakes optional
- Salt and pepper
Instructions
For the tuna patties
- Preheat a pan over medium heat. Add 1 tablespoon of olive oil and the onion and sautée for 5-7 minutes or until it looks soft, translucent and just starting to become golden.
- Add the garlic and mix constantly for 30 seconds - 1 minute to cook it. Reserve everything.
- In a bowl mix the tuna, onion and garlic from before, breadcrumbs, eggs, salt and pepper.
- Form the patties with your hands and reserve.
- Preheat a non-stick pan over medium heat. Add 1 tablespoon olive oil and cook the patties until golden, about 2min per side. Serve hot.
For the cucumber and yoghurt salad
- Remove both tips of the cucumber and slice it in half vertically.
- Using a spoon, remove all the seeds from the centre and discard them. Slice the cucumber in 3mm / 1/10in half moons.
- Cut the avocado in half, peel it and cut 1cm/⅓in cubes.
- In a bowl, mix the yoghurt with the rest of the ingredients and mix everything with a whisk. Taste and correct the level of salt.
- Add the dressing to the cucumber and mix. Then add the avocado and mix carefully so the avocado doesn't go to mush.
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