Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna, drained thoroughly
  • 1 large (50g) egg, beaten
  • 2 tbsp (30g) mayonnaise
  • 1/4 cup (30g) superfine almond flour
  • 1/2 cup (50g) grated Parmesan cheese, finely powdered
  • 2 tbsp (15g) fresh parsley, minced
  • 1 tbsp (15g) celery, finely diced
  • 1 tsp (5g) lemon zest
  • 1 tsp (5g) lemon juice
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a large mixing bowl, flake the drained tuna with a fork until no large clumps remain. Stir in the beaten egg, mayonnaise, lemon juice, and lemon zest until the tuna is evenly coated.
  2. Fold in the almond flour, grated Parmesan, diced celery, garlic powder, salt, pepper, and parsley. Stir until a thick, cohesive dough forms.
  3. Form the mixture into 12 equal-sized patties, approximately 1.5 inches thick.
  4. For Baked Cakes: Place on a parchment-lined sheet and bake at 400°F (205°C) for 10-12 minutes, flipping halfway through. For Pan-Fried Cakes: Heat 1 tbsp of olive oil over medium heat and sear for 3-4 minutes per side.