Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, drained thoroughly
  • 1 large (50g) egg, beaten
  • 1/2 cup (56g) almond flour
  • 2 tbsp (30g) red onion, finely minced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Place drained tuna in a fine-mesh strainer and press down with a spoon to remove every possible drop of excess water.
  2. In a medium bowl, flake the tuna with a fork. Stir in the beaten egg, almond flour, minced onion, parsley, Dijon mustard, lemon juice, and garlic.
  3. Fold in the salt and pepper. Mix until the ingredients are evenly distributed and the mixture holds together when pressed.
  4. Divide the mixture into 10 equal portions (roughly 2 tbsp per patty), roll into balls, and gently flatten into disks about 3/4 inch (2cm) thick.
  5. Optional: Place the formed patties in the fridge for 10 minutes before cooking to improve structural integrity.
  6. Heat oil over medium-high heat in a skillet. Sear patties for 3–4 minutes per side until a golden-brown crust forms.