For the sauce:
In a small mixing bowl, combine mayonnaise, capers, mustard, lemon juice, parsley, garlic powder and refrigerate in an air tight container until ready to serve.
For the patties:
Cook the quinoa according to package directions. Drain and cool.
In a medium sized skillet, sauté the broccoli and onions in 1 tbsp coconut oil over medium heat until they are beginning to turn soft, about 5 minutes. Remove from burner and cool.
In a large mixing bowl, combine the quinoa, broccoli and onions, tuna, almond flour, garlic, and dill. Season with sea salt and fresh ground black pepper.
Stir in the eggs.
Warm 1 tbsp of coconut oil in a 10-12 inch skillet over medium heat.
Pack a 1/4 cup metal measuring cup with patty mixture and carefully ease the mixture out into the skillet. Use the back side of a spatula to press the mixture into a three inch patty, about 1/2-3/4 inch thick.
Reduce temperature to medium low, and fry the patties for 3-5 minutes on each side, or until they are golden brown. Add more coconut oil to the pan as needed. Serve warm or at room temperature with the lemon caper sauce.