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:
- 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.
- Mix Ingredients:
- Mix the ingredients well until everything is evenly combined. The mixture should hold together easily.
- Form Tuna Patties:
- Divide the mixture into equal portions and shape them into round patties or cutlets.
- Heat Cooking Oil:
- In a skillet, heat cooking oil over medium heat.
- 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.
- Drain Excess Oil:
- Once cooked, place the tuna cutlets on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the tuna cutlets hot with your favorite keto-friendly sauce or a squeeze of lemon.