Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, well-drained
  • 1 large (50g) egg, beaten
  • 1/4 cup (28g) almond flour
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (10g) green onions, finely minced
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) avocado oil (for frying)

Instructions:

  1. In a medium mixing bowl, flake the drained tuna with a fork until no large chunks remain. Stir in the beaten egg, mayonnaise, lemon juice, and lemon zest.
  2. Fold in the almond flour, Parmesan cheese, minced green onions, garlic powder, salt, and black pepper. Mix until a thick, paste-like consistency forms.
  3. Scoop approximately 2 tablespoons of the mixture for each patty. Gently roll them into balls and press down into uniform discs about 3/4 inch thick.
  4. Heat avocado oil in a skillet over medium-high heat until it shimmers.
  5. Place patties in the pan and fry for 3–4 minutes per side without moving them, until a mahogany-colored crust forms. Remove from heat once golden-brown.