These tuna patties are excellent as a quick, easy weeknight dinner. I prefer to use water-packed tuna and add a tablespoon of olive oil to the mixture – this prevents dry patties, but gives me more control over how much oil I use plus makes sure I use a healthy oil – supermarket tuna in oil is often packed in yucky soybean oil.
In addition, some of the oil-packed tuna’s natural omega 3 fatty acids leach into the added oil and are lost when you drain the tuna. But since oil and water don’t mix, water-packed tuna won’t lose its omega-3 fat when drained.
- Olive oil spray
- 3 (5-oz) cans tuna in water, well-drained, flaked with a fork
- 2 large eggs, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon mustard
- ½ cup chopped parsley
- ¼ cup almond flour
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper (not foil) and lightly spray it with olive oil.
- Prepare the tartar sauce.
- In a large bowl, mix together the tuna, eggs, kosher salt, black pepper, garlic, mustard, parsley and almond meal.
- Use a 4-tablespoon ice cream scoop to form eight tuna patties and transfer them to the prepared baking sheet. Use your hands or the back of a spoon to flatten to ½-inch thick.
- Lightly spray the tuna patties with olive oil. Bake 10 minutes.
- Remove from oven, turn to other side, spray again and bake 10 more minutes, until golden-brown. Serve immediately, with tartar sauce.