Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Easy Low Carb Tuna Patties

Prep
10 min
Cook
12 min
Total
22 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
210

2× the original author values. Recipe yield: 4 servings.

calories
420

3× the original author values. Recipe yield: 4 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cans (5 oz each) tuna, drained well — water-packed preferred; press out excess liquid
  • 1 large egg — lightly beaten
  • 1/3 cup almond flour — fine blanched; add 1–2 tbsp more if mixture seems wet
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard — yellow mustard also works
  • 1 teaspoon lemon zest — from 1 lemon
  • 1 tablespoon lemon juice — plus more for serving
  • 2 tablespoons green onion or chives — finely sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt — or to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 1/8 teaspoon red pepper flakes — optional, for heat
  • 2 tablespoons avocado oil or light olive oil — for pan-frying
  • 1 lemon wedges — for finishing
  • 2 tablespoons fresh parsley — chopped, optional garnish

Instructions

  1. Press the lid into each can to squeeze out as much liquid as possible, then transfer tuna to a bowl and blot with a paper towel if it still looks wet.
  2. Stir in the egg, mayonnaise, Dijon, lemon zest, and lemon juice until smooth and combined with the tuna.
  3. Sprinkle in almond flour, garlic powder, paprika, salt, pepper, red pepper flakes (if using), and green onion or chives; mix until evenly moistened.
  4. Let the mixture sit for 5 minutes to allow the almond flour to hydrate; it should feel moist but cohesive like soft clay.
  5. Set a nonstick or well-seasoned skillet over medium heat and add oil to thinly coat the bottom; heat until the oil shimmers.
  6. With lightly damp hands, form 8 small patties about 2–3 inches wide and 1/2 inch thick, compacting so they hold together.
  7. Place patties in the hot pan without crowding and cook undisturbed for 3–4 minutes until edges turn deep golden.
  8. Flip carefully with a thin spatula and cook 2–3 minutes more until crisp and golden; adjust heat if browning too fast or too slow.
  9. Remove from heat and spritz with fresh lemon juice while hot for brightness.
  10. Garnish with parsley and serve immediately with lemon wedges, aioli, slaw, or in lettuce wraps.
  11. Cool completely, then refrigerate in an airtight container with parchment between layers for up to 3 days or freeze up to 2 months.
  12. Recrisp in a skillet over medium heat with a light film of oil for 2–3 minutes per side, or air fry at 350°F for 4–6 minutes, flipping once.

Notes

Store cooled patties in an airtight container with parchment between layers for up to 3 days, or freeze on a sheet pan, then bag for up to 2 months. Reheat in a lightly oiled skillet over medium heat until crisp, or air fry at 350°F for 4–6 minutes, flipping once. Keep patties small and drain tuna thoroughly to maintain a crunchy crust.

Source: https://simplersavory.com/easy-low-carb-tuna-patties/