Ingredients
- 2 (8 ounce) cans tuna, drained
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon grated ginger root
- 3 eggs
- kosher salt and ground black pepper to taste
- 1 tablespoon olive oil, for frying
Why Everyone Loves This Recipe
These patties are packed with protein and healthy fats, making them a great choice for a nutritious meal. They are quick to prepare and use whole, natural ingredients that fit perfectly into a paleo lifestyle. Plus, they offer a delicious way to enjoy seafood without any added grains or dairy.
Better Cooking Tips
- Use a non-stick skillet or a lightly oiled pan to prevent the patties from sticking.
- Chill the mixture in the fridge for at least 15 minutes before cooking to help the patties hold their shape.
- Avoid flipping too soon; wait until the edges are golden brown to ensure they don’t fall apart.
- Chill the mixture in the fridge for at least 15 minutes before cooking to help the patties hold their shape.
- Avoid flipping too soon; wait until the edges are golden brown to ensure they don’t fall apart.
Step 1
Combin the tuna, soy sauce, cilantro, olive oil, lemon juice, ginger, eggs, salt, pepper, and almond meal in a bowl. You can mix everything together by hand or use a food processor until the mixture holds together well. Once it’s ready, shape it into four even patties.
Step 2
Heat a tablespoon of olive oil in a grill pan or skillet over medium heat. When the oil is hot, add the patties and cook them until they’re nicely browned and cooked through, about 5 minutes on each side. Keep an eye on them so they don’t burn, and once they’re done, serve them up warm.
Best Serving Ideas
Serve these patties with a fresh green salad or steamed vegetables for a light and balanced meal. They also pair well with a simple avocado salsa or a squeeze of lemon for extra brightness. For a heartier option, try them alongside roasted sweet potatoes.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat to keep them crispy. These patties can also be frozen; place them on a baking sheet to freeze individually before transferring to a freezer bag for up to 1 month.
