NUTRITION

SERVINGS

INGREDIENTS

7.5 oz canned tuna

1 large egg

2 tbsp almond flour

1 tbsp Dijon mustard

2 tbsp fresh parsley

1 tbsp green onions

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

2 cups baby arugula

1 tsp lemon juice

PREPARATION

• 1

  In a medium bowl, combine the drained tuna, egg, almond flour, Dijon mustard, parsley, green onions, lemon zest, sea salt, and black pepper.

• 2

  Mix thoroughly with a fork, breaking up any large tuna chunks until the mixture is well combined and holds together.

• 3

  Divide the mixture into three equal portions and firmly shape them into thick, round patties.

• 4

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 5

  Carefully place the tuna patties in the skillet and cook for 4 minutes per side until they develop a deep golden-brown crust.

• 6

  While the cakes are searing, toss the baby arugula with the fresh lemon juice in a small bowl to lightly coat.

• 7

  Serve the hot tuna cakes immediately alongside the fresh arugula salad for a clean and balanced meal.