NUTRITION

SERVINGS

INGREDIENTS

7.5 oz canned tuna

1 large egg

1 tbsp almond flour

1 tsp olive oil

1.5 cups asparagus

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl.

• 2

  Finely mince the garlic, parsley, and dill.

• 3

  Add the egg, almond flour, minced garlic, half of the parsley, half of the dill, sea salt, and black pepper to the tuna bowl.

• 4

  Mix the ingredients well and form the mixture into two thick, even patties.

• 5

  Heat the olive oil in a non-stick skillet over medium heat.

• 6

  Place the tuna cakes in the skillet and sear for 4-5 minutes per side until the exterior is golden brown and crispy.

• 7

  While the tuna sears, steam the asparagus for 5-6 minutes until tender-crisp.

• 8

  In a small bowl, whisk together the lemon juice and the remaining fresh herbs.

• 9

  Plate the seared tuna cakes next to the steamed asparagus and drizzle the lemon-herb sauce over the tuna before serving.