These can be an served for lunch, as a snack, an appetizer, or for a light dinner. I love the combination of tuna and fresh vegetables. I’ve used spices that don’t overwhelm, but add just a bit of flavor. So I made them for dinner and served them with a fresh salad for a lighter and fun meal. I used a gluten free panko for the breading, but any gluten free breadcrumbs will work for the recipe, I just prefer the panko myself.
4 tablespoons olive oil, divided
1/2 a white onion, finely diced
1 cup gluten free panko, divided
8 oz tuna in water
1 cup shredded zucchini
2 large eggs
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt
In a skillet over medium low heat, use 1 tablespoon of olive oil and cook the diced onions until soft. While they’re starting to cook, in a large bowl start mixing together 1/2 cup of the panko (set aside the other half cup) the zucchini, the eggs, and all the spices and tuna. add in the onions after they’ve softened and then cooled enough to handle.
Turn up the heat to medium and add 1-2 tablespoons olive oil to the skillet. make the mixture into 6-8 patties, and flatten them out a bit. Roll them in the panko that was set aside and then place in the skillet. cook for 4-5 minutes on each side, until golden brown and they’re cooked throughout the middle. Makes 6-8 tuna cakes. Enjoy!
Since I’ve always been a fan of Cobb salad, and I wanted to make a healthier snack for us on Mother’s day, I made this delicious dip. We always have some kind of chips and dip – and I did put out a guacamole as well, but this stole the show. It’s quite flexible as well, if you want to add something or omit something, it’s forgiving. You could easily add some olives or onions if you like them, or leave out the avocado.
8 oz cream cheese, softened
1 cup sour cream
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1- 1/2 cups romaine lettuce, chopped
1/2 cup corn, grilled or cooked – then cooled
1 large tomato, diced
1/4 cup crumbled blue cheese
1/4 cup bacon, crumbled
1 avocado, pitted and diced
In a medium bowl mix together the cream cheese, sour cream and all the spices. When combined, take a 9″ pie pan and spread the mixture on the bottom. Then place the chopped romaine lettuce on top. Place the rest of the toppings over the romaine lettuce. Serve with your favorite tortilla chips, or other gluten free snacks. Enjoy!
*Using either grilled corn, or frozen corn and cooking and draining, and cooling it will both work. Full fat or reduced fat sour cream and cream cheese are fine as well.
This salad is great for enjoying outside during the warmer months and is fast and easy to prepare. The quinoa can be prepared a day or two ahead of time even. Fresh basil and cherry tomatoes along with a bit of rice wine vinegar and extra virgin olive oil make this a light and fresh salad. I’ve served this as both a main dish, and as a side dish – it can compliment a lot of dishes well, and it makes for great leftovers for your next day’s lunch!
3 cups cooked quinoa to package directions (1 cup dry)
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 cup cherry tomatoes, halved
8 oz fresh mozzarella pearls (or cut into 1/2″ pieces)
1/4 cup fresh basil, finely chopped
salt and pepper, to taste
In a large bowl place the cooked quinoa with the rice wine vinegar and olive oil, stirring until the quinoa is coated. Add in the tomatoes, mozzarella, fresh basil, then add a pinch of salt and pepper. Mix together well. Serve chilled. Serves 4 as a main dish 6-8 as a side dish.