Ingredients:

  • 2 cans (10 oz / 285 g) canned tuna in water, drained well
  • 1 large (50 g) egg, lightly beaten
  • 3 tbsp (45 g) plain non-fat Greek yogurt
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/2 cup (45 g) rolled oats
  • 1/4 cup (50 g) finely diced celery
  • 2 tbsp (30 g) finely diced red onion
  • 1 tbsp (5 g) fresh parsley, minced
  • 1/2 tsp (3 g) garlic powder
  • 1/4 tsp (1.5 g) salt
  • 1/4 tsp (1 g) black pepper

Instructions:

  1. In a large bowl, flake the drained tuna with a fork until no large chunks remain.
  2. Fold in the Greek yogurt, beaten egg, and lemon juice until the mixture is velvety and combined.
  3. Stir in the diced celery, red onion, parsley, garlic powder, salt, and pepper.
  4. Fold in the rolled oats, stirring until the oats are evenly distributed and the mixture feels tacky.
  5. Divide the mixture into 10 equal portions. Gently roll each portion into a ball, then press down with the palm of your hand to form a patty about 3/4 inch (2 cm) thick.
  6. To cook via stovetop: Heat 1 tsp of olive oil over medium-high heat and cook patties for 3-4 minutes per side until they reach a mahogany-colored crust. To cook via air fryer: Place patties on a parchment-lined basket and cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.