Fall Harvest Bowls with Sage Tuna Patties
Servings: 1
Ingredients
For the Tuna Patties:
- 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
For the Harvest Bowl:
- 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
Instructions
To Make the Roasted Veggies:
- 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.
To Make the Tuna Patties:
- 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).
- 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.
To Assemble the Harvest Bowl:
- 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!
