Tuna Patties and Beet Salad

• 15 Ounce tuna canned in water
• 1/4 Teaspoon salt
• 13/100 Teaspoon pepper
• 1 Tablespoon curry powder
• 1 Cup panko crumbs
• 2 egg
• 2 Tablespoon greek yogurt
• 1 Tablespoon worcestershire sauce
• 1/4 Cup parsley
• 1 Tablespoon avocado oil
• 2 Cup cooked red beets
• 1/4 Cup greek yogurt
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/2 Teaspoon garlic powder
• 1 Tablespoon dill
• 1 Cup pattypan squash

• Steam the squash for 8 minutes or until soft.
• Chop the cooked beets and place them in a bowl. Add the yogurt, salt, garlic powder, pepper, and dill. Mix until combined and set aside in the fridge.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.