Ingredients:

  • 2 cans (about 10 oz each) of tuna, drained
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/4 cup finely chopped onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2-3 tablespoons cooking oil (for frying)

Instructions:

  1. Prepare Tuna Mixture:
    • In a large mixing bowl, combine the drained tuna, almond flour, chopped onion, mayonnaise, Dijon mustard, lemon juice, dried parsley, garlic powder, salt, and pepper.
  2. Mix Ingredients:
    • Mix the ingredients well until everything is evenly combined. The mixture should hold together easily.
  3. Form Tuna Patties:
    • Divide the mixture into equal portions and shape them into round patties or cutlets.
  4. Heat Cooking Oil:
    • In a skillet, heat cooking oil over medium heat.
  5. Cook Tuna Cutlets:
    • Place the tuna cutlets in the hot skillet and cook for about 3-4 minutes per side or until they are golden brown and cooked through.
  6. Drain Excess Oil:
    • Once cooked, place the tuna cutlets on a plate lined with paper towels to drain any excess oil.
  7. Serve:
    • Serve the tuna cutlets hot with your favorite keto-friendly sauce or a squeeze of lemon.