Quick and easy baked tuna patties are low carb and paleo. Ready in just 30 minutes, they make the perfect weeknight dinner!
These baked tuna patties are excellent as a quick and easy weeknight dinner. They are very tasty on their own, even better with a dollop of tartar sauce.
Paleo and low carb, these baked tuna patties are very healthy. They contain no breadcrumbs – I use almond flour instead.
I prefer to use water-packed tuna in these baked tuna patties and add a tablespoon of olive oil to the mixture – this prevents dry patties while avoiding the soybean oil added to so many tuna cans.
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.
If you have some tuna you would like to use but are feeling too lazy to cook, try this delicious, healthy tuna salad instead.
Baked Tuna Patties
- 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 Dijon mustard
- ½ cup chopped parsley
- 1/4 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.
- In a large bowl, mix together the tuna, eggs, kosher salt, black pepper, garlic, mustard, parsley and almond meal.
- Using a 4-tablespoon scoop, place eight mounds of the mixture on the prepared baking sheet. Use your hands or the back of a spoon to flatten each to a ½-inch thick patty.
- 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.