Quick and Easy Tuna Cakes

7 steps

• Drain most of the liquid from the canned tuna but reserve 1 tbsp and add it to a medium-size bowl.
• Add the drained tuna to the bowl, and mix well to break up any large tuna chunks.
• Chop the parsley and scallions, and beat the egg. Add both to the tuna, along with the almond flour, lemon juice, lemon zest, mustard, salt, and black pepper. Mix well.
• Lay parchment paper over a dinner plate.
• Using your hands, take about a golf ball-sized amount of mixture and roll it in your hands to form a patty. This recipe should make 10 small patties.
• Place patties on the lined dinner plate and refrigerate for 20-30 minutes. Chilling the patties will help hold them together during cooking.
• When ready to cook, heat a large nonstick skillet over medium heat. Add the olive oil and let it become hot (but not smoking). Cook the tuna patties for 4 minutes on one side, and then flip and continue cooking on the other side for another 4-5 minutes or until golden brown. Gently remove the patties from the pan and cool before serving. Enjoy!

This recipe makes 10 tuna patties. 1 serving is 1 tuna patty.

Tips:
Use two 5-oz cans of tuna or as close to that size as you can find.

Serve tuna patties over a bed of mixed greens or alongside roasted veggies.

This recipe can be prepared with canned salmon instead of tuna if you prefer.