Servings: 6-8 cutlets
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 2 cans of tuna (drained, about 10 oz or 280g total)
- 1 large egg
- 1/4 cup almond flour (or coconut flour if you prefer)
- 1/4 small onion, finely chopped
- 1/4 cup fresh parsley, chopped (or cilantro if you like)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1-2 tbsp olive oil or avocado oil (for frying)
Instructions
- Prepare the Mix: In a large bowl, combine the drained tuna, egg, almond flour, onion, parsley, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined. The mixture should be thick enough to form into patties; if too wet, add a bit more almond flour.
- Shape the Cutlets: Divide the mixture into 6-8 portions and shape each into a small patty or cutlet.
- Cook the Cutlets: Heat olive oil or avocado oil in a non-stick skillet over medium heat. Once hot, add the cutlets and cook for about 3-4 minutes on each side until golden brown and crispy.
- Serve: Remove the cutlets from the skillet and let them drain on paper towels to remove any excess oil. Serve warm with a side of lemon wedges, a dollop of keto-friendly mayo, or a green salad.
Tips
- Add Spice: For a bit of heat, try adding a pinch of red chili flakes or cayenne.
- Dip Options: Try these with a spicy mayo, mustard dip, or even a keto-friendly ranch dressing
