Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, thoroughly drained
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 tbsp (10g) fresh parsley, finely chopped
  • 1 tbsp (5g) lemon juice, freshly squeezed
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (56g) super-fine almond flour
  • 1/2 tsp (2g) paprika
  • 1/4 tsp (1g) salt
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Drain the tuna cans. Place the tuna in a fine-mesh strainer and press down firmly with a spoon to remove all excess water, then transfer to a mixing bowl.
  2. Add the beaten egg, mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, salt, and black pepper to the tuna. Mix with a fork until fully incorporated.
  3. In a separate small bowl, whisk together the almond flour, paprika, and salt.
  4. Scoop approximately 2 tablespoons of the tuna mixture, form into a ball, and flatten into a patty. Press both sides into the almond flour mixture until evenly coated.
  5. Heat olive oil in a skillet over medium heat. Once the oil shimmers, sear patties for 3–5 minutes per side until a deep mahogany-colored crust forms.