These crispy tuna patties are gluten-free and keto. They contain no breadcrumbs. Easy, affordable, and delicious, they are the perfect weeknight dinner!
Preheat the oven to the "keep warm" setting (170°F).
Drain the tuna well. Place it in a medium bowl and flake it with a fork.
Mix in the mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
Heat the olive oil in a large nonstick skillet over medium heat.
Using a 4-tablespoon scoop or measuring cup, transfer four mounds of the tuna mixture to the hot oil.
Gently flatten the mounds with the back of a fork.
Cook the patties until golden brown, about 3 minutes per side. Keep the cooked patties in the warm oven while you fry the second batch.
Serve immediately.
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Notes
You will use 4 tablespoons of oil for frying, but the tuna patties will only absorb about half that amount. The nutrition info reflects that.Ideas for varying this recipe:
Add a teaspoon of hot pepper sauce or a pinch of cayenne pepper if you like spicy food.
It's delicious to cook these patties in butter.
Chopped scallions are an excellent addition - try using just ¼ cup of parsley and adding ¼ cup of finely chopped scallions.
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, at 50% power.