Tuna fishcakes minus the potatoes ⛔️❌ served with a roasted vegetable, quinoa salad in a honey and lime dressing. This should definitely be a @thebodycoach
recipe, it is so quick & easy to make, as well as being tasty. 😋
• Follow the instructions on the packet for your quinoa (usually 3 times amount of water to quinoa and simmer for 20mins).
• Meanwhile drain a tin of tuna until there is no juice left at all and put in a medium sized bowl. • Add chopped spring onion & coriander. • Add a medium sized egg and 2 tbsp plain flour and stir to combine. • peel & chop a red onion and add a tbsp of coconut oil to a frying pan. • Add the onion to the pan & cook on a low heat until cooked but not brown. • Add chopped courgette and red, yellow & orange peppers to the frying pan and cook for around 10 minutes on a low heat. • Using your hands, form your tuna in to little fishcakes (you will need a little extra flour to do so). • Add a tbsp coconut oil to your pan and fry your fishcakes for 2 minutes on each side or until they are browned. • Stir your vegetables in to your quinoa.
For your dressing:
• Mix a glug of olive oil, the juice of one lime, 1 small cloves garlic (crushed), a tbsp of honey and a handful of chopped coriander and pour over your salad.