Ingredients:

  • 2 cans (5 oz / 142g each) wild-caught tuna, drained well
  • 1/2 cup (56g) superfine almond flour
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) avocado oil
  • 1/4 cup (50g) yellow onion, finely minced
  • 2 tbsp (20g) celery, finely diced
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (4g) fresh parsley, chopped
  • 2 tbsp (30ml) avocado oil for frying

Instructions:

  1. In a large bowl, flake the drained tuna with a fork until no large clumps remain. Fold in the minced onion, celery, garlic, and parsley. Stir in the lemon juice and almond flour until the mixture feels cohesive and tacky.
  2. Divide the mixture into 4 equal portions. Gently roll each into a ball, then press down to form discs about 3/4 inch thick, ensuring the edges are smooth.
  3. Heat the frying oil in a skillet over medium-high heat until it shimmers. Place the patties in the pan and cook undisturbed for 3-5 minutes until a mahogany-colored crust forms.
  4. Flip carefully with a spatula and cook for another 3-4 minutes until the edges are crisp and the interior is heated through.