My kids have started school, and our afternoons are now filled with homework and after-school activities, which leave them tired, and sometimes it’s just hard to make sure they are getting the nutrients they need. That is why I am on a quest to come up with creative after-school dinner ideas that they will love and that are healthy and nutritious.

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We always have Bumble Bee tuna at home in both pouches and cans. We usually make tuna salad sandwiches, but this time I decided to cook some tuna and quinoa patties, which we used to make some fun tuna sliders for a weeknight dinner. They were a complete hit.

The best part is that I was able to sneak in all sorts of healthy foods they often don’t eat, like quinoa, avocado, and spinach. These patties are packed with protein and fiber, and you can sneak in any other veggies if you don’t have spinach on hand. I have also tried making these with broccoli.

These fun sliders also make a great after-school snack. My kids liked these tuna and quinoa patties so much, and they were eating them on their own, and they would make a perfect healthy option for the lunchbox as well. The avocado sauce gives these a fresh flavor and replaces mayo with a much healthier option.

Proof of the success of this recipe is that even my husband who is a hamburger snob and usually does not appreciate me trying to make his burgers healthier loved these!
You can get more great tuna recipe ideas by visiting the Bumble Bee website here. What is your favorite tuna recipe? I would love to know!
Quinoa and Tuna Sliders With Creamy Avocado Sauce
Pan-seared tuna and quinoa patties on small buns with a creamy avocado sauce and tomato slices. An easy, protein-packed dinner!
Ingredients
FOR THE AVOCADO SAUCE
- 3 Hass avocados
- 1/2 cup of Greek plain yogurt
- Juice of 1 lime
- 1/2 cup chopped cilantro
- Salt and pepper, to taste
FOR THE SLIDERS
- 1 cup of light tuna
- 1/2 cup cooked quinoa
- 1/2 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 cup shredded spinach
- 3/4 cup panko bread crumbs
- 2 eggs, beaten
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 8 small buns
- 2 medium tomatoes sliced
Instructions
To make the creamy avocado sauce, combine the avocado, yogurt, lime juice, cilantro, and salt and pepper in a food processor and pulse a few times until smooth.
Add 1 tablespoon of olive oil to a large pan and heat on medium heat.
Add onion and garlic and cook until the onion becomes translucent.
Add spinach and heat, mixing with the onion until wilted.
Remove the onion and spinach from the heat and let them cool.
In a large bowl, combine tuna, quinoa, Panko bread crumbs, spinach, garlic and onion mix, and salt and pepper.
Stir in eggs and mix well.
Heat two tablespoons of olive oil on medium-high heat.
Pack a 1/3 measuring cup with the tuna patty mixture and carefully drop it into the hot oil.
Lower the heat to medium-low and flatten the patty with the back of a spatula.
Repeat for each patty.
Cook for 3-5 minutes on each side or until golden brown.
Remove from heat and place on a paper towel-lined plate.
Depending on the size of the pan, you might have to make two batches.
Cut the buns, place the tuna and quinoa patty on the bread, spoon the creamy avocado sauce on top, and top with a slice of tomato.
Enjoy warm or at room temperature.
Notes
- For the cup of tuna: You can use one 5-oz and one 2.5-oz pouch or two 4-oz cans.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 439Total Fat: 20gSaturated Fat: 3gUnsaturated Fat: 17gCholesterol: 60mgSodium: 509mgCarbohydrates: 50gFiber: 7gSugar: 7gProtein: 18g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
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yummy..