NUTRITION

SERVINGS

INGREDIENTS

6 oz canned skipjack tuna

1 large egg

2 tbsp almond flour

1 tbsp celery

1 tbsp green onions

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp avocado oil mayonnaise

1 tsp lemon juice

0.25 tsp garlic powder

PREPARATION

• 1

  Drain the tuna thoroughly and flake it into a medium mixing bowl using a fork until no large chunks remain.

• 2

  Incorporate the egg, almond flour, finely diced celery, sliced green onions, dill, sea salt, and black pepper into the tuna until the mixture is uniform.

• 3

  Shape the mixture into two even patties, squeezing firmly with your hands to ensure they stay together during cooking.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat until it is shimmering and hot.

• 5

  Carefully place the patties in the skillet and sear for approximately 4 minutes per side, turning once a deep golden-brown crust has developed.

• 6

  While the cakes cook, stir the avocado oil mayonnaise, lemon juice, and garlic powder together in a small bowl to create the aioli.

• 7

  Plate the warm tuna cakes immediately and top each with a generous spoonful of the zesty aioli.