I made these one day for lunch when I couldn’t find any protein in the fridge, then spotted cans of wild albacore tuna on the kitchen shelves. I always forget about canned fish and how tasty they are until moments like these when I run out of all the meats I can eat in the house. In reality, I do really need to incorporate more fish into my diet because of their health-boosting Omega-3s and nutrient density, but somehow it’s just never the first thought when I get hungry. I think it’s because I always ate them plain and would just get bored of them.
Until freakin’ now, folks… (so dramatic) These tuna patties are so ridiculously easy to make and so tasty, and you can even make the patties ahead of time as a time-saving trick!
You can eat the tuna patties on their own, or between two gluten free bread slices. I like it on a salad smothered with paleo mayonnaise and hot pepper flakes, but truth be told, I put those toppings on basically anything savory. These are also kid-friendly if you want to dial back on the hot sauce, and serve it with some ketchup. So many possibilities!
I’m kicking myself for all the times I never knew what to do with canned tuna, and would just mash it with some kind of fat to make a salad. No wonder I got bored of it! After making these tuna patties, no more lame old tuna salads for me for a while, because these are sooooo much better!
- 2 5-oz canned wild tuna, drained
- 1 egg
- ½ cup almond flour
- ¼ cup chopped green onions
- 2 tsp dijon mustard
- 1 tsp hot sauce
- Zest and juice of ½ lemon
- Salt and pepper, to taste
- 2-3 tbsp coconut oil
- In a big bowl, combine all ingredients except coconut oil.
- Use your hands to combine and mix evenly.
- Shape the mixture into 4 patties, each about ½-1 inch thick.
- Heat coconut oil in a skillet over medium high heat.
- Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.