Ahhhh tuna, I swear people either love it or hate it! The first time I tried it I was definitely on the fence about it, it can taste pretty bland on its own but my taste buds soon adapted and it’s one of my favorite protein sources!
The other day I was in the mood for tuna and wanted to change it up from a regular plain old tuna can. I was doing some brainstorming and thought of making some delicious tuna patties that are paleo, gluten-free, grain free and whole30 approved!
They take minimal time to whip up and make perfect leftovers as well! Give these tuna patties a try if 1) you are on the fence about tuna 2) want to try something new 3) love easy, healthy recipes like me!
- 2 cans tuna
- 1 egg
- 1/2 cup almond flour
- 2 tbsp chopped parsley
- 2 tbsp chopped onion
- 1 tbsp dijon mustard
- Drain the liquid from the cans of tuna, and add to bowl. With fork, break up the tuna chunks.
- Add in the almond flour, parsley, onion, mustard, egg, salt and pepper. Stir until well combined. Adjust seasoning as you’d like!
- Form the mixture into 5-6 patties and place on tray. Refrigerate for 20 minutes. This will help keep them together while cooking.
- When ready, place 1 tbsp olive oil in a pan over medium heat. Once hot, place the patties on the pan and let them cook for approximately 3-4 minutes until a golden crust forms. Flip and cook on the other side for about the same time.
- Serve patties alone, topped with avocado and/or your favorite sauce!
These make great leftovers and easy to heat right back up! These are a great meal prep option that are high in protein and such a delicious, satisfying food!
I served mine with pre-roasted butternut squash, broccoli and cauliflower! You can find how I roast my vegetables on my blog as well!