Tuna Patties *Gluten free

Ingredients

• 2 tins tuna drained (but reserve 1 tablespoon juice)
• 2 teaspoons dijon mustard
• 1/2 cup gluten free bread torn into small pieces
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon water (or liquid from cans of tuna)
• 2 tablespoons fresh parsley chopped
• 2 tablespoons chives, green onion, or shallots chopped
• Salt and pepper to taste
• A couple squirts of tabasco
• 1 whole large egg
• 1 tablespoon oil-free butter

Preparation

1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a tablespoon of butter to the tuna mixture in the next step.
2. In a medium bowl, mix together the tuna, mustard, torn bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3. Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together while you cook them.)
4. Gently place the patties onto the lower rack and cook until nicely browned, 3-5 minutes on each side at 220°C.

Serve with wedges of lemon. You can also serve with tartar sauce and lettuce on buns for a tuna burger.