Fall Harvest Bowls with Sage Tuna Patties
- Total time
- 30 min
- Serves
- 1
Ingredients
- 1 can @wildplanetfoods Wild Albacore Tuna (drained)
- 1 small Egg (whisked)
- 2 tbsp. Flour (or as needed)
- 1-2 tbsp. Grated Parmesan
- 1 tsp. Fresh Sage (finely chopped)
- 1 tsp. EACH: Dijon Mustard + Maple Syrup
- ¼ tsp. EACH: Salt + Black Pepper
- 1 tbsp. Olive Oil
- ½ cup Brussel Sprouts (halved)
- 2 Carrots (peeled and chopped)
- 1 medium Sweet Potato (peeled and chopped)
- 1 tbsp. Olive Oil
- ½ Honeycrisp Apple (chopped)
- ¼ cup Crumbled Feta
- ½ cup Cooked Quinoa
- 1-2 cups Baby Arugula
- 2 tbsp. Vinaigrette (or salad dressing of choice)
- Optional Pickled Onions
- Salt & Black Pepper (to taste)
Steps
- 1
Toss the chopped brussel sprouts, sweet potatoes, and carrots in the olive oil. Season with salt and black pepper to taste. Roast in the air fryer at 400F for 15-20 minutes, or in the oven at 425F for 12-15 minutes.
- 2
While the veggies roast, combine all ingredients in a bowl. Mash all together with a fork until very well combined. Form into 3-4 patties. (If you find your tuna patties difficult to work with, add more flour as needed).
- 3
Add a drizzle of olive oil to a skillet over medium high heat. Add the patties to cook 2-3 minutes on each side, until crispy and golden brown.
- 4
In a dinner bowl, add the arugula and cooked quinoa. Top with the tuna patties, roasted veggies, chopped apples, crumbled feta, and pickled onions. Drizzle with the vinaigrette to enjoy!
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