3/4cupgluten-free white breadtorn into small pieces
1tsplemon zest
2fresh lemon juice
2-3Tbspliquid from the cans of tuna
3Tbspfresh chopped parsleychopped
3Tbspchives or green onionschopped, green parts only
Salt and freshly ground black pepperto taste
¼tspTabasco sauceto taste
2Tbspground flaxseed
1eggs
2Tbspavocado oil
For the salad
4cuplettuce leaveswashed and torn
1tomatochopped
1/2cucumbersliced
1Tbspfresh chopped parsleychopped
2Tbspgreen onionschopped
For the dressing
3Tbspfresh lemon juice
3Tbspolive oil
1tspDijon mustard
1/4tspdill
freshly cracked black pepperto taste
Instructions
In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, parsley, chives, flaxseed and hot sauce. Add salt and pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper-lined tray and chill for an hour. (You can skip the chilling if you are short on time. Chilling just helps the patties stay together when you cook them.)
While the tuna fritters are chilling, assemble the salad in a large serving bowl.
Combine all of the dressing ingredients into a small jar and shake vigorously. Set aside.
Heat the avocado oil in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3 to 4 minutes on each side.
Serve a large helping of salad with a tuna fritter on top. Offer the dressing on the side.