2 6-ounce cans tuna
1/2 cup almond meal*
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp parsley**
2 Tbsp chopped fresh chives, green onions, or shallots***
Salt and freshly ground black pepper to taste
2 Tbsp olive oil
*or you can use 1/2 cup bread torn into small pieces.
**if you use fresh chopped parsley it taste better.
***for this version we used green onions.
The first thing you need to do it’s drain the liquid from the cans. We drained the into a bowl so we could use the water as needed later on.
In a separate bowl mix the tuna with only 1 tsp of olive oil, and the rest of the ingredients except the egg. Mix well and taste to see if you would like to add more seasoning.
TIP: We haven’t tried it, but we heard they are really good too with mustard or/and hot sauce on them.
Once you’ve tasted them, add the egg, mix well and form the patties. If you notice that the tuna is not holding together very good add another egg, but be careful because if you add too much egg your mix will turn up really soggy.
And now it’s time to decide:
You want them for later: place them on wax paper and freeze them.
You want them now: Heat skillet with olive oil and gently place patties in the pan and cook until golden (about 4 minutes on each side).