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 onion becomes translucent.

Add spinach and heat mixing with onion until wilted.

Remove onion and spinach from heat and let 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 in medium high heat.

Pack a 1/3 measuring cup with the tuna patty mixture and carefully drop on the hot oil.

Lower heat to medium low and flatten 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 paper towel lined plate.

Depending on the size of the pan you might have to make two batches.

Cut the buns, place tuna and quinoa patty on the bread, spoon creamy avocado sauce on top and top with a slice of tomato.

Enjoy warm or at room temperature.