Ingredients:

  • 2 cans (5 oz / 142g each) chunk light tuna in water, drained thoroughly
  • 1 large (33g) egg white, beaten
  • 1/4 cup (60g) non-fat Greek yogurt
  • 2 tbsp (16g) almond flour
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) onion powder
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Press the tuna against the can lid or use a mesh strainer to remove all excess water.
  2. Transfer the tuna to a mixing bowl and use a fork to break up any large chunks until the texture is uniform.
  3. Stir in the Greek yogurt, beaten egg white, lemon juice, garlic powder, onion powder, parsley, salt, and pepper.
  4. Fold in the almond flour until the mixture is cohesive and no longer sticky.
  5. Divide the mixture into 10 equal portions. Gently roll them into balls and press down to form patties approximately 3/4 inch thick.
  6. Line your baking sheet with parchment paper and arrange the patties with 1 inch of space between them.
  7. Preheat oven to 400°F (200°C).
  8. Bake for 10 minutes, then carefully flip each patty.
  9. Bake for another 10 minutes or until the edges are a deep golden-brown and the centers feel firm to the touch.